by InTrieste
The mountain village of Sutrio in Carnia will host ForMandi on Sunday, Oct. 18, celebrating the region’s traditional Alpine cheeses while examining the future of mountain farming.
The event will feature tastings, cooking demonstrations, a cheese auction and a conference on the economic and environmental sustainability of mountain dairies. About 50 such dairies remain active in Carnia, where summer grazing and traditional cheesemaking contribute to the region’s distinctive food culture.
Eight tasting stops throughout the village will offer local specialties prepared by area chefs, accompanied by craft beers from Friuli Venezia Giulia. Visitors can also sample cheeses from local producers and watch polenta being prepared on-site. The tasting menu costs €30, while a voucher for five cheese samples costs €8.
Chefs Stephan Zippl, of Restaurant 1908 in South Tyrol, and Andrew Lunardi, of Restaurant Lemelæ in the Asiago plateau, will lead cooking demonstrations and tastings.
A cheese auction beginning at 4 p.m. will feature products from the 2026 season, including Storico Ribelle, a traditional cheese from the Orobie Alps. Proceeds from its sale will support training for young cheesemakers working in Carnia’s mountain dairies.
The morning conference, titled “The Voice of the Mountain Dairies,” will bring together researchers, food experts and industry representatives to discuss raw-milk cheesemaking, food safety and the challenges of keeping traditional agricultural businesses economically viable.
Organized by Pro Loco Sutrio with support from the regional tourism agency PromoTurismoFVG, ForMandi is part of a broader effort to promote local dairy products and preserve the agricultural traditions, landscapes and communities of Friuli Venezia Giulia’s mountain areas.
