Studena and Val Aupa Itinerary (R043)

Passing through Moggio Udinese, search for brovadâr, a fermented mixture of turnips alternated with cabbage leaves, originating with the need to preserve food for the long winter in the mountains. The same purpose also led to the creation of sasaka, a creamy paste made from the remains of cured meats, lard and spices, a traditional mountain food enjoyed as a snack by lumberjacks spread on bread, and which today serves as the seasoning king of many traditional recipes.

Itinerary

Climbing from Studena Alta, we reach the Cereschiatis mountain pass (altitude 1,072 metres), the gateway to the Aupa Valley. The alpine villages, including the main hamlets Bevorchians, Dordolla, and Grauziaria, which were built on the slopes of the mountains and have only a few dozen inhabitants each, still preserve numerous testimonies of their flourishing past as well as small architectural and artistic treasures. Above the village of Pradis is the Alba Valley nature reserve, a very attractive setting to discover the local plants and wildlife. Towards the end of the valley, you will reach Moggio Udinese, a town that was of great importance and influence in the Middle Ages because of the thousand-year-old San Gallo Abbey. The abbey can be visited, while the monastery is home to the Poor Clare enclosed nuns. From the belvedere located outside the abbey, visitors can admire the Fella river flowing into the Tagliamento river. The return to Pontebba is by way of the FVG 1 Alpe Adria cycle track. The village is well worth a stop to relax and taste the specialities of this valley.