Coopmont Collina
An ancient cabbage variety has been brought back to life
Location: Friuli Venezia Guilia, Northern Italy
Products: Preserves
About Coopmont:
In a quiet mountain village called Collina, a seed lay hidden for generations — the seed of the ancient Cjapût cabbage, once famous across Carnia but nearly lost to time. Only a few precious seeds survived, carefully guarded by the Toch family, who kept them safe through years when no one else remembered their worth.
In 2016, this forgotten treasure was officially recognized again as a traditional agricultural product. The following year, a group of passionate villagers joined forces to revive it, winning a regional competition that provided the means to begin anew.
By 2018, Coopmont was born — a cooperative rooted in the land, in memory, and in the will to rebuild what was almost gone. Their dedication soon gained recognition: in 2019, Coopmont received the Green Flag from Legambiente, honoring its sustainable vision and the revival of mountain heritage.
Andrea and Tiziano now lead this effort, guiding a community of local farmers and families determined to bring the Cjapût back to life.
From a handful of nearly lost seeds grew a symbol of renewal — proof that when people like Andrea, Tiziano, and their village believe in their roots, even forgotten flavors can flourish again.
Products: Preserves
About Coopmont:
In a quiet mountain village called Collina, a seed lay hidden for generations — the seed of the ancient Cjapût cabbage, once famous across Carnia but nearly lost to time. Only a few precious seeds survived, carefully guarded by the Toch family, who kept them safe through years when no one else remembered their worth.
In 2016, this forgotten treasure was officially recognized again as a traditional agricultural product. The following year, a group of passionate villagers joined forces to revive it, winning a regional competition that provided the means to begin anew.
By 2018, Coopmont was born — a cooperative rooted in the land, in memory, and in the will to rebuild what was almost gone. Their dedication soon gained recognition: in 2019, Coopmont received the Green Flag from Legambiente, honoring its sustainable vision and the revival of mountain heritage.
Andrea and Tiziano now lead this effort, guiding a community of local farmers and families determined to bring the Cjapût back to life.
From a handful of nearly lost seeds grew a symbol of renewal — proof that when people like Andrea, Tiziano, and their village believe in their roots, even forgotten flavors can flourish again.
About Coopmont's land:
Tucked away at over 1,100 meters in the Carnic Alps, Collina is a tiny mountain hamlet above Forni Avoltri, where stone houses and alpine meadows frame views of Mount Cogliàns, the highest peak in Friuli. Life here still follows the rhythm of the seasons — slow, pure, and deeply connected to the land. It is within this pristine environment that CoopMont cultivates the ancient Cavolo di Collina, reviving a tradition born from the rugged beauty and self-sufficiency of alpine life.
Friuli Venezia Giulia, the region that embraces Collina, is a crossroads of cultures — Italian, Slavic, and Austrian — where mountains meet the Adriatic Sea. Its cuisine mirrors this harmony: earthy yet refined, rooted in peasant wisdom yet celebrated by chefs for its authenticity and depth.
Tucked away at over 1,100 meters in the Carnic Alps, Collina is a tiny mountain hamlet above Forni Avoltri, where stone houses and alpine meadows frame views of Mount Cogliàns, the highest peak in Friuli. Life here still follows the rhythm of the seasons — slow, pure, and deeply connected to the land. It is within this pristine environment that CoopMont cultivates the ancient Cavolo di Collina, reviving a tradition born from the rugged beauty and self-sufficiency of alpine life.
Friuli Venezia Giulia, the region that embraces Collina, is a crossroads of cultures — Italian, Slavic, and Austrian — where mountains meet the Adriatic Sea. Its cuisine mirrors this harmony: earthy yet refined, rooted in peasant wisdom yet celebrated by chefs for its authenticity and depth.
