On 13 and 14 June, Vallo di Nera hosts the 22nd edition of Fior di Cacio. The festival celebrates local cheese-making and the pastoral traditions of the Valnerina, where wildflower-rich pastures give the area's cheeses their distinctive aromas.

The Slow Food Presidia Village brings together local specialities — raw-milk pecorino and Valnerina salted ricotta — with niche productions from other Italian regions, explored through workshops and guided tastings.

The market exhibition through the castle's streets remains the heart of the event. On Saturday 13 June, the conference "Pastures, products and innovation" hosts round tables on territorial development, upland pasture valorisation and dairy chain policy.

The programme features "La Formaggissima in 3P" — a tasting walk with Prosciutto, Bread and baked Pecorino — and "The Thousand Marriages of Cheese", a multisensory journey through cheese and Umbrian wine pairings. Hands-on workshops cover fresh cheese-making and mozzarella stretching. On Sunday 14 June, the traditional 80 kg maxi Ricotta arrives in the village square by Ape van and is distributed fresh to all.

Outdoor activities along the river Nera — rafting, hikes, Transumanza trekking — round out the offer alongside children's events, folk concerts, street performers, the Ruzzolone rolling race and the street art event "Finestrelle colorate".

For more information:

Fior di cacio