You don't have to be a history buff to be fascinated by the impressive works that the Italian Army Corps of Engineers built in the Cuneo valleys, particularly in the Stura Valley. Start your visit at Forte Albertino of Vinadio, an imposing work commissioned by King Charles Albert of Savoy that took 13 years to build. The fortification has three levels of walkways totalling about 10 km. The Vinadio fort was never the scene of any clashes. Declassified as a depot, it was later incorporated into a back line of the Alpine Wall and decommissioned at the end of World War II. 

The fort can be visited from June to October, with tickets available from the ticket office at the Piazza Vittorio Veneto entrance. Inside, you will find a well-researched multimedia display that tells the story of the mountains in an interesting way, tracing the history of the trade, crafts and arts that have made the Alps a crucial hub of economic and cultural exchange. The permanent exhibition, on the other hand, will lead you to discover the dovecote, once housed within the walls of the fort, and the important role of the winged messengers during wartime events.

After the visit, it is time to take advantage of the hiking trails in the valley, walking on paths through beech, chestnut and larch forests or on the grassy pastures of the summer alpine meadows. You may come across abandoned military depots, dark concrete bunkers and well camouflaged casemates along the way.

If you prefer travelling on two wheels, rent an e-bike to ride up the scenic Arma valley from Demonte. Lose yourself in the beauty of the Gardetta plateau, crossroads of three valleys, rich in war, geological and even palaeontological findings. Here, the view opens up to immense flowery meadows, where marmots chase each other from burrow to burrow, and rocky spires rise skyward in an Alpine environment that has been chosen as an Italian geological heritage site.

The Stura Valley is committed to promoting typical local products, including the dairy products of small local companies that have maintained the processing techniques used in ancient times. Stop at a local restaurant to try Sambucano lamb, crousét or Valaurian raviola, all traditional valley recipes prepared with locally sourced products.