Founded in 2016 in Trentino from a simple yet ambitious idea, Uova di Montagna set out to create the best possible egg by prioritizing animal welfare and an farming system that truly follows the rhythms of nature. The project took shape between Val di Gresta and Castione, starting with the first chalets and hens, and immediately developed as a supply chain built around a clear principle: product quality stems directly from the animal’s quality of life.

From the very beginning, the brand engaged in a continuous dialogue with the world of fine dining. Its first customers were Michelin-starred chefs and high-end restaurants, including benchmarks of Italian cuisine like Alajmo and Damini, who helped the project grow through constant feedback on the product and its culinary potential. This bond with haute cuisine became one of the brand’s core identity pillars. Today, Uova di Montagna is also distributed by Longino & Cardenal, an international partner specialized in selecting and distributing premium raw materials for starred restaurants, which has allowed the product to reach the finest restaurants and hotels both in Italy and abroad.

It is precisely through this network that the eggs have firmly entered the professional haute cuisine circuit, where they are highly valued for their structure, kitchen yield, and consistent quality. The project stands out for an approach focused on natural farming, featuring hens raised in small groups, mountain environments, open spaces, and close attention to animal behavior.

Everything is designed to reduce stress and respect the species’ ethology, aiming to obtain a product that is a direct expression of the local territory and the farming method. Uova di Montagna is therefore not just a product, but a supply chain philosophy: a balance of nature, technique, and gastronomy, built to provide the restaurant industry with a reliable, recognizable ingredient that aligns with the highest standards of contemporary cuisine.