As in the other rural settlements of the Ravella Valley (the “Tre Alpi” and Alpe Alto), the main activity in Alpetto was livestock farming. It was a summer mountain pasture, managed by two families from Civate, who went up from mid-May to mid-September with about fifty heads of cattle, including heifers and cows, and about fifteen goats. The cattle were left to graze freely, except in the Prà Grass, which was first cut to produce hay. Due to the freshness of the site, it is said that the best grass in the entire valley grew here.
The presence of a spring, now almost lost, was essential for watering the cattle. The freshly milked milk was immediately processed and transformed into cheese and butter, which were then stored in the casèll at the end of the pasture and taken to Civate, by donkey, once a week.
The structure:
The alp had two stone buildings, which still retain the perimeter of the walls:
• The alp itself, on a single floor, without a porch or barn, with a large stable for the animals divided into two areas, and a room, a kitchen and another vaulted area where supplies were stored
The latter is the only one to have been preserved almost intact, and has been made safe by ERSAF to be used by hikers.
The casèll, with two vaulted areas, shaded by two large
horse chestnut trees - castàn di fra - and a beech tree that still tower above
the building. The cheeses intended for sale were stored there.