Sardinia between transhumance and the Blue Zone. Socio-spatial dynamics, rural lifestyle and diet of a geographical area of exceptional longevity: Ogliastra. – The rural dimension of Sardinia is strongly represented by the historical and social role assumed by agricultural activities on the island, which have always been characterised by transhumance phenomena (in Sardinia Tramuda) that, at different scales from the rest of Italy, have characterised some Sardinian rural territories (Ortu, 1988; Lai, 1998). Ogliastra has long been one of the lands of transhumance in Sardinia (Schiavone, Schiavone, 2014), and is marked by a high number of long-lived individuals (Blue Zone), for which, the rural environment, lifestyle and local interrelation-ships and genetics have influenced the health status in this area (Pes and Poulain, 2014). The work aims to investigate the socio-spatial dimension of food production linked to the rural (transhumant) culture of Ogliastra, trying to understand the configurations of territoriality (Turco, 2010) and how this socio-spatial, rural and food model may have influenced the particular longevity of the area. The Blue Zone diet, in fact, typical of transhumant territories, can become a catalyst for the sustainable devel-opment not only of Sardinia but also of many small Mediterranean rural areas and, furthermore, can facilitate the re-appropriation by the younger generations of their ancient identity heritage.

Transhumance, food quality, place quality. practices and narratives around mountain cheeses. – This paper discusses the role attributed to vertical transhumance (alpine pasture) in the process of typification of mountain food products, with particular reference to an alpine cheese in Piedmont and the territory associated to its production; namely, Castelmagno DOP and the Grana Valley. It shows how the practice of transhumance and alpine pasture farming play a key role in transforming a local cheese into a recognised cheese originating in a specific territory by contributing to the construction of its quality.

The countryside revenge. From the typical economy to the post-modern eating. – The increasing of the homologated processes of the production field and the food consumption are explanatory factors of a flowing back thought process that brings to consider food again in a stronger ethic and local key and environmental sustainability. In this evaluative scene of groceries traditional, handmade, biological, natural, zero kilometer, short supply chain and local categories, incorporating an additional quid to the industrial groceries, seem to answer with greater adequacy to the satisfaction of needs felt essential to the safety of traditions, nature and human wellbeing. Values for wich consumers are willing to pay an higher price with the purpose to respect them or incorporate them. As long as they are able to perceive their quality, identity and origin with an efficient story that bring them to market. A story that, in an increasing and careful measure, aims to bring out the intangible components of food that end up endowing it with an economic, nutritional, gustatory, health and identity surplus value.

Breathing the Atmosphere of the Past. The “Strada dello stracchino e della pietra”. – Since many decades the cultural heritage has a very important role in the construction and development of territories. It can be tangible and intangible and it is a factor of the territorial production. Among them several cultural expressions, one of the most important is the typical magri-food production. In this article the attention is focused on the traditional production of stracchino and to its related civilization, which has produced tangible signs in the territories which today represent the authenticity of the territorial development. This is strictly connected to the new and modern forms of tourism, which compose the frame of a “total leisure experience”, such as the one of the valleys studied in this case study.