Pastorizia

Pastorizia is the Italian term for pastoralism, the traditional practice of herding and raising livestock, especially sheep, within extensive grazing systems. It encompasses both transhumant and sedentary forms of shepherding, pasture management, dairy and meat production, and related rural livelihoods. In Italy, pastorizia has shaped landscapes, economies, and regional culinary traditions for centuries.

Historically, pastoral practices developed in mountainous and coastal regions where grazing lands were limited. Seasonal movements—transhumance—allowed flocks to use high mountain pastures in summer and lower lands in winter. This mobility supported the spread of regional cheeses and dairy products such as pecorino and ricotta, and contributed to the cultural identity of shepherd communities.

Practices include flock management by shepherds and, in many cases, dogs; the use of seasonal huts; rotational grazing; milking and cheese-making near or within pastures. Pastorizia depends on healthy grasslands, scrub, and woodland edges and is often organized around small-scale family operations or cooperatives.

Economic and environmental aspects: pastorizia provides milk, meat, wool, and tourism value; it helps maintain traditional breeds and landscape biodiversity. It faces challenges such as aging shepherd populations, land abandonment, competition from intensive farming, climate change, and policy shifts. In response, rural development programs, agricultural subsidies, and initiatives promoting agritourism and regional branding aim to sustain the practice while preserving ecosystems and cultural heritage.