History tells us that at the end of the 1800s, the land where we built the Rifugio belonged to the Paron family, Domenico and Vittoria Cilli. They had only one son, who was ill. After the parents passed away, their cousins Arcangelo and Luigi Gasparini from Carlon took care of the boy. He died shortly after, and out of gratitude, he left this portion of Monte Longa to the family that had cared for him.
At the time, this inheritance came as a great and unexpected surprise. The property included woodland, meadows, and a small stable. Everything was put to use immediately: cows were brought up in the summer, wood was cut, and hay was harvested and carried down to the village in large bundles balanced on the head. Neighbors often visited, offering companionship, warmth, and a good glass of wine.
Over the years, as rural activities were abandoned, all that remained of those places was a dense forest, scattered boundaries, stones, and a few lingering lilies of the valley.
Feeling a deep responsibility to preserve our traditions, we decided to build Rifugio Vallata—a place where the history of our land could be rediscovered. The structure itself reflects the traditional houses of Barcis before the last war, during which the village was almost entirely destroyed.
Extensive research was carried out to revive long-lost recipes, and to bring them back to life, we started from the ground up—cultivating our own ingredients without chemical fertilizers, creating dishes with authentic flavors.