Festival del Pane e delle Farine di Montagna

Mountain Bread and Flour Festival
Folgaria, September 12 and 13, 2026

There is a scent that tells the story of the most authentic mountains: that of baked bread.

A scent that speaks of skilled hands, of fields carefully cultivated, of seeds preserved over time, and of a tradition that continues to live while looking to the future.

With The Mountain Bread and Flour Festival , Alpe Cimbra dedicates a special event to mountain bread and the value of ancient grains and local varieties, symbols of biodiversity, sustainability, and territorial identity.

An opportunity to rediscover the deep connection between land, agriculture, and community, and to illustrate how the recovery of traditional seeds can become a precious resource for the future of highland lands.

The festival will be a moment of meeting and sharing among:

- farmers
- bakers
- chefs
- local producers of mountain flour

protagonists of a supply chain that puts quality, environmental respect, and enhancement of the territory at its center.

Through talks, workshops, a producers' market, and experiences, the public will be able to approach the world of resilient mountain agriculture, learn about the nutritional value of ancient grain flours, and be guided on a journey made of genuine flavors and ancient knowledge.

There will be the most engaging moments for adults and children:

- workshops to learn how to knead mountain bread
- milling demonstrations from grain to flour
- guided tastings
- a producers' market with local flours, bread, baked goods, honey, jams, and craft beers made from grains.

PROGRAM

SATURDAY, SEPTEMBER 12, 2026

From 11:00 a.m. to 4:00 p.m. "From Ear to Flour" by MUSE - Museum of Sciences of Trento. An interactive journey to learn how the flour we use every day is made and discover its various types, starting from the grains of the main cereals through observation and milling activities.

11:30 a.m.
Workshop by Ambios: "We Make Bread with Mountain Grains"

12:00 p.m.
Presentation of the book "Bread Master... Bread master of my life " by Giuseppe Wolf

A delicious appointment in the heart of the Festival: crunchy pieces of warm bread become the treasure trove of local flavors, filled with a creamy sauce of potatoes, cheese, and sausage, or, in the vegetarian version, with cheese and wild mountain herbs. A simple and authentic tasting experience, where the aroma of freshly warmed bread meets the ingredients and traditions of Alpe Cimbra. Two days, one main ingredient: bread, to be enjoyed warm and full of local character.

1:30 p.m.
Workshop by the Hotel Institute of Rovereto: Showcooking "The Bread of Friendship" - free of charge

2:30 p.m.
Workshop for children aged 7-10 "Hands in the Dough" by Panificio Barbetti €10.00 per child, reservations by 09/10 in-store or at +39 324 5408203-Maila

3:30 p.m.
Workshop by Ambios: "We Make Bread with Mountain Grains"

4:00 p.m.
Masterclass by Slow Food "Bread Dumplings"

4:30 p.m.
Workshop by the Hotel Institute of Rovereto: Showcooking "Toasted Oat Bread" - free of charge

5:00 p.m.
Workshop for children aged 3-6 "Hands in the Dough" by Panificio Barbetti €10.00 per child, reservations by 09/10 in-store or at +39 324 5408203-Maila

Typical gastronomy with bread-based specialties

Earth market curated by Slow Food

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9:00 p.m. Ice Palace of Folgaria
Reduci tour-Cisco in concert closing concert of the Alpitudini 2026 event, entrance free, reservation mandatory at this link
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SUNDAY, SEPTEMBER 13, 2026

10:00 a.m.
Workshop by Ambios: "We Make Bread with Mountain Grains"
Workshop by the Hotel Institute of Rovereto: Showcooking "White Rye Bread" - free of charge

From 11:00 a.m. to 4:00 p.m. "From Ear to Flour" by MUSE - Museum of Sciences of Trento. An interactive journey to learn how the flour we use every day is made and discover its various types, starting from the grains of the main cereals through observation and milling activities.

11:00 a.m.
"A Thousand Community Breads of the High Lands. Stories of Fermentations and Grains on the Cimbrian Plateaus" with Marta Villa, Anthropologist at the University of Trento

12:00 p.m.
A delicious appointment in the heart of the Festival: crunchy pieces of warm bread become the treasure trove of local flavors, filled with a creamy sauce of potatoes, cheese, and sausage, or, in the vegetarian version, with cheese and wild mountain herbs. A simple and authentic tasting experience, where the aroma of freshly warmed bread meets the ingredients and traditions of Alpe Cimbra. Two days, one main ingredient: bread, to be enjoyed warm and full of local character.

1:30 p.m.
Workshop by the Hotel Institute of Rovereto: Showcooking "Bread 50% Spelt" - free of charge

2:30 p.m.
Workshop for children aged 7-10 "Hands in the Dough" by Panificio Barbetti €10.00 per child, reservations by 09/10 in-store or at +39 324 5408203-Maila

3:00 p.m.
Tasting of mountain polenta

4:30 p.m.
Workshop by the Hotel Institute of Rovereto: Showcooking "Whole Barley Bread" - free of charge

5:00 p.m.
Workshop for children aged 3-6 "Hands in the Dough" by Panificio Barbetti €10.00 per child, reservations by 09/10 in-store or at +39 324 5408203-Maila

Typical gastronomy with bread-based specialties

Earth market curated by Slow Food

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Throughout the two days, there will be various displays along the streets of the center:

- Exhibition curated by Slow Food "The Bread of the Alps"

- Exhibition "Journey into Italian Pasta"

- Watercolor exhibition on the Cueli Mill curated by Architect Umberto Marin "Views of Cueli"

An event that smells of tradition, tells of sustainability, and celebrates the truest soul of Alpe Cimbra, where even a simple gesture like making bread becomes an expression of culture, the future, and love for the mountains.

DISCOVER MORE ABOUT THE BREAD FESTIVAL

In case of bad weather, the Bread Festival will be held at the Gymnasium of Folgaria.

Organized by: Consortium Voglia di Folgaria

Info: info@alpecimbra.it - 0464 724130