Located at an altitude of one thousand meters, perfectly integrated with the mountain landscape that surrounds it, the former Trappist monastery is a unique place that, over the years, has become a symbol of harmonious and sustainable care of the territory. From April to October, La Trappa is a mountain restaurant, a guesthouse with 25 beds and a stud farm of the Ippovia del Biellese, with 10 stalls. The main dish is the Fricc dal marghè, a poor recipe based on alpine butter (Slow Food Presidium), toma cheese, eggs and polenta made from stone-ground flour and cooked on the fire. Particular attention is dedicated to the promotion of raw milk cheeses from Alto Elvo producers, with whom we organize visits to the mountain pastures and tasting workshops. Thanks to the collaboration with local farms, it is also possible to taste at La Trappa local recipes based on vegetables, cereals, meats and sausages. Everything is done with a particular attention to the landscape and sustainability: the dry stone walls and the potato crops of the terraces are recovered through educational and training activities; the garden provides vegetables and medicinal plants from which arnica and iperico oilseeds are obtained; no plastic dishes are used; hot water is produced with local wood. La Trappa is the headquarter of the Ecomuseum of the Constructive Tradition and of the Presidium of the raw milk butter of Alto Elvo and hosts every summer many meetings and cultural events, in collaboration with the Rete Museale Biellese.
