Farm characteristics
Conventional dairy goat farm
In 1999 Mattia, at the age of 19, started his activity as a dairy goat farmer. Initially, with about ten Saanen goats in a rented stable located in the municipality of Cittiglio. In 2012, after completion of the ex-novo construction work of the structures, he moved to the current headquarter.
Mattia is currently president of the Consorzio di Tutela della Formaggella del Luinese DOP and is part of the breeders’ association of Nera di Verzasca. For several years he was President and Director of the goat section of the APA of Varese.
Location – The farm is located in the bottom valley of Valcuvia at an altitude of 281 m. With a total agricultural area of 62 hectares: 40 are used for grazing and 22 hectares of permanent grass for haymaking. Overall the surfaces have a good acclivity and exposure.
Bred animals – Currently 257 goats in lactation are bred, of which 170 of the Saanen breed,
30 of the breed Camosciata of the Alps and 10 of the native breed Black of Verzasca, recently introduced. The three breeds are kept in purity, with separate reproductive management of the mothers of the replacement. Some alpine grey cattle, some pigs and poultry are also bred.
The production system – Production is based on the direct processing of milk in the farm dairy (80% of production).
A part is sold to a dairy nearby. Not insignificant is also the production of meat both as goats and as salami and more. Meat processing is carried out directly in the farm in a specific room. Dairy production is very diversified, and it is characterized by raw milk processing.
The most marketed products are goat’s milk-only products such as Formaggella del Luinese (DOP), fresh and seasoned milks, cheese, ricotta, yogurt and ice cream.
The production of sausages consists of salamini typical of goat, violin, traditional pork salami, and more.
The marketing of the products takes place directly (short supply chain) both through the farm shop and through local markets.
Goat herd management system – The most characteristic element is the practice of grazing on grassy and shrubby areas adjacent to the farm. High is the overall forage self-sufficiency (pasture plus haymaking). About 70 % of hay requirements are self-produced, the remand consists of medical hay purchased on the market. The use of concentrated feed plus raw materials (grain corn) are used as a complement to the use of hay and pasture. Fodder accounts for at least 60% of the ration. The quantity of concentrates varies according to the period from 0.8 kg head/day in the phase of full grazing up to 1.0 kg per head/day in the stall phase in the first 3 months of lactation (February-April). The grazing period according to climatic trends runs from April to December (low-altitude pastures). The average daily duration is about 6 -7- hours. Grazing is carried out on daily lots using electrified mobile enclosures. The average production of the flock over the entire lactation is about 700 kg of milk per head.
