Giulio Petronio produces Canestrato di Castel del Monte cheese, a Slow food Presidium. He breeds 1200 sheep on the pastures of Gran Sasso, where the wide variety of forage essences (ten times more than those of the Alps) and the dry climate of the highest altitudes have favoured sheep breeding and transhumance from other regions over the centuries. Since a broad part of Campo Imperatore is included in the area of Castel del Monte, this village is linked to a dairy tradition of the highest quality. In the preparation of the cheese, from pure dairy milk, each farmer follows his own technique. The Slow Food Presidium draws attention to the difficult reality of transhumance, which is disappearing because fewer and fewer shepherds are going up to the pastures of Gran Sasso and they are also penalized by the difficulty of producing cheese in places that are not equipped and suitable. The Gran Sasso e Monti della Laga National Park works with producers and the Presidium to find ways to keep the centuries-old tradition of transhumance going on.