sangiatto lakes, sangiatto alp, sangiatto mount

WARNING: trekking is not like walking! If you can't overcome a passage, go back!
Some of the tracks presented here are set along mountain trails where some passages may require holding to ropes or climbing short ladders, and may have exposed passages without safety protections. These tracts can be a serious danger if faced without the right equipment, awareness and physical condition.
ITINERARIUM® has no responsibility regarding the tracks presented here, their dangerousness, accessibility, praticability and safety. Who decides to take these tracks does it at their own risk.

Cologno - Fontane alp - Bocchetta di Scarpia - Crampiolo

Parco Naturale Alpe Veglia e Alpe Devero

Download GPX track

Length:
13 Km

Our time:
4h45' walking

Total climb:
910 mt

Min and max height:
1505 mt - 2375 mt

Type of track:
ring track

Surface:
trail - mule track

Panorama:
lakes - woods - mountains

Cell network coverage:
partial

Traced in winter:
no

Traced by bike:
no

This track goes among ancient alps, small lakes and meadows until the peat of Sangiatto mount, with an astounding view.
The trail starts in Cologno, goes up until Cologno Dentro and Alpe Fontane alp and eventually reaches a small plain. Here you must turn your head to admire Pizzo Diei, a mountain with a peculiar shape that divides Val Cairasca from Devero valley.
Once at upper Sangiatto lake, the trail goes on to Bocchetta di Scarpia to reach the peak of Sangiatto mount. There is a 360° sight here, from Agaro lake below with its dam, to Devero lake with the mountain chain standing out in the background, until the closer peak of Corbernas mount.
The trail goes down from the mount and reaches Sangiatto alp, with its two Sangiatto lakes and the peat bog, and reaches Crampiolo village. From here it’s possible to get back to Cologno following the ancient medieval mule track that connected to Switzerland through Bocchetta d’Arbola.
Alpine pastures in Devero and Formazza are the only ones where the ancient Walser cheese can be produced: the Bettelmatt. A cheese of excellence that, a long time ago, was used as currency. The Bettelmatt is a semi-cooked paste cheese made only from Italian “bruna” race cows’ milk, fed on pastures above 1800 m.a.s.l during the summer period. When autumn comes, and the blocks of cheese have aged at least 60 days, the branding begins. This procedure is so important, and needed to certify the quality policy, that the brand is kept safe all year long in the offices of Unione Montana (mountain union) and delivered only the first day of branding to the specialist in charge.