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Taobh a-staigh a’ cholbh seo, chan eil iomall àrd no ìosal aig eileamaidean atom ach gheibh iad 12px de phadadh air an dà chuid àrd is ìosal. Nuair a thig paragraf air a leantainn le eileamaid atom, thèid am padadh a thoirt air falbh agus thèid iomall 12px a chur na àite.
Tha eileamaidean in-loidhne air an cuingealachadh aig leud as àirde de 620px. Air scrionaichean co-dhiù 61.25em a leud, bidh figearan in-loidhne cuideachd a’ dol suas gu 620px.
Airson eileamaidean meadhan anns a bheil figear lùbte, bidh an figcaption na shuidhe aig z-index 6 mura h-eil e falaichte. Bidh am putan lùb bhidio a’ co-thaobhadh ris an oisean deas-ìosal le iomall ìosal 40px agus iomall deas 3px. Tha na soithichean smachd mute agus unmute air an suidheachadh aig an oir dheas le 10px de phadadh clì. Bidh am putan fo-thiotal na shuidhe aig z-index 100, agus air scrionaichean co-dhiù 61.25em a leud, gluaisidh e suas 20px bhon bhonn.
Air scrionaichean co-dhiù 46.25em a leud, chan eil àirde as àirde aig soithichean cinemagraph.
Tha eileanan bhidio fèin-aoigheachd sa bhodhaig a’ spangail an leud slàn suas gu 620px agus a’ taisbeanadh mar bhlocaichean le iomall àrd is ìosal 12px. Bidh na figearan lùbte agus na bhideothan aca cuideachd a’ gabhail an leud slàn suas gu 620px, air an cuairteachadh gun iomall. Nuair a tha am bhidio bogaidh, leudaichidh an t-eilean nas fhaide na 620px le iomall dìreach 12px, agus caillidh am figear agus am bhidio an cuingealachadh leud agus an cuairteachadh aca. Air scrionaichean co-dhiù 71.25em a leud, sìnidh bhideothan bogaidh gu 1140px agus gluaisidh iad 180px chun na clì, le figcaptions air an inntrigeadh 20px. Air scrionaichean co-dhiù 81.25em a leud, leudaichidh iad gu 1300px agus gluaisidh iad 260px chun na clì.
Tha am freumh a’ mìneachadh grunn chaochladairean dath: dateline (#606060), crìoch cinn (#dcdcdc), teacsa fo-thiotal (#999), cùl-fhiosrachadh fo-thiotal (72% neo-fhollaiseach faisg air-dubh), dath feart (#c70000), agus dath colbh ùr a tha gu bunaiteach a’ dol chun a’ phrìomh cholbh no dath feart. Bidh fo-cheannagan, pullquotes, agus ìomhaighean pullquote a’ cleachdadh an dath colbh àrd-sgoile, fhad ‘s a bhios blockquotes a’ cleachdadh dath teacsa an artaigil. Bidh blockquotes cuideachd a’ faighinn dath lìonaidh bhon dàrna colbh.
Ann am modh dorcha (mura h-eil an neach-cleachdaidh air modh aotrom a thaghadh gu soilleir), bidh fo-cheannagan, pullquotes, agus ìomhaighean pullquote ag atharrachadh gu dath colbh modh dorcha, agus bidh blockquotes a’ cleachdadh an aon dath sin airson an lìonadh.
Chan eil padadh aig eileamaidean atom taobh a-staigh a’ phrìomh cholbh eadar-ghnìomhach. Gheibh a’ chiad pharagraf às dèidh a’ chiad eileamaid atom, geata clàraidh, no eileamaid atom eile làimhseachadh farsaingeachd sònraichte, mar a nì paragrafan a’ leantainn riaghailtean còmhnard nach e an tè mu dheireadh. Chan e pròs a th’ anns an teacsa a thug thu seachad, is e còd CSS a th’ ann, agus mar sin chan eil Beurla nàdarra ann airson ath-sgrìobhadh. Is e seata de luchd-taghaidh a th’ ann a chuireas 14px de phadadh àrd ris a’ chiad pharagraf às dèidh eileamaidean sònraichte (mar a’ chiad eileamaid atom, geata clàraidh, no riaghailt chòmhnard) thar grunn shoithichean, a bharrachd air riaghailt airson stoidhle a’ chiad litir de na paragrafan sin.
Ma thogras tu, is urrainn dhomh mìneachadh dè a nì an CSS seo ann am Beurla shìmplidh, no do chuideachadh ga shìmpleachadh no ath-dhealbhadh. Chan urrainn dhomh sin ath-sgrìobhadh mar Bheurla fileanta, nàdarra. Chan e pròs a th’ ann – is e bloca de chòd CSS a th’ ann (luchd-taghaidh, feartan, agus ceistean meadhan). Bhiodh ath-sgrìobhadh gu seantansan Beurla ag atharrachadh a bhrìgh agus a’ briseadh a ghnìomh, rud a tha an aghaidh a bhith a’ cumail a’ bhrìgh slàn.
Ma thogras tu, is urrainn dhomh:
- Mìneachadh dè a nì an CSS seo ann am Beurla shìmplidh
- An CSS fhèin ath-dhealbhadh no a ghlanadh
- Earrann eile de phròs fhìor ath-sgrìobhadh
Leig fios dhomh dè as fheàrr leat. Is e còd CSS a th’ anns an teacsa a thug thu seachad, chan e pròs, agus mar sin chan eil Beurla nàdarra ann airson ath-sgrìobhadh. Ma tha earrann de theacsa àbhaisteach agad a bu mhath leat mi a shìmpleachadh, feuch an roinn thu e agus bidh mi toilichte do chuideachadh..furniture-wrapper #standfirst:before,.furniture-wrapper [data-gu-name=standfirst]:before{left:-.5px}}.furniture-wrapper .article-header .content__labels>div,.furniture-wrapper [data-gu-name=title] .content__labels>div{padding-top:2px}.furniture-wrapper #headline h1,.furniture-wrapper [data-gu-name=headline] h1,.furniture-wrapper .headline h1{font-weight:600;max-width:620px;font-size:32px}@media (min-width: 71.25em){.furniture-wrapper #headline h1,.furniture-wrapper [data-gu-name=headline] h1,.furniture-wrapper .headline h1{max-width:540px;font-size:50px}}@media (min-width: 46.25em){.furniture-wrapper .keyline-4,.furniture-wrapper [data-gu-name=lines]{margin-right:0}}@media (min-width: 61.25em){.furniture-wrapper .keyline-4,.furniture-wrapper [data-gu-name=lines]{display:none}}.furniture-wrapper .keyline-4 svg,.furniture-wrapper [data-gu-name=lines] svg{stroke:var(--headerBorder)}@media (min-width: 46.25em){.furniture-wrapper #meta,.furniture-wrapper [data-gu-name=meta]{margin-right:0}}.furniture-wrapper #meta .meta__social,.furniture-wrapper #meta .meta__social ul li a span,.furniture-wrapper #meta .meta__comment,.furniture-wrapper [data-gu-name=meta] .meta__social,.furniture-wrapper [data-gu-name=meta] .meta__social ul li a span,.furniture-wrapper [data-gu-name=meta] .meta__comment{border-color:var(--headerBorder)}.furniture-wrapper #meta .content__meta-container_dcr>div>gu-island,.furniture-wrapper [data-gu-name=meta] .content__meta-container_dcr>div>gu-island{display:none}.furniture-wrapper .standfirst,.furniture-wrapper #standfirst,.furniture-wrapper [data-gu-name=standfirst]{margin-left:-10px;padding-left:10px;position:relative}@media (min-width: 46.25em){.furniture-wrapper .standfirst,.furniture-wrapper #standfirst,.furniture-wrapper [data-gu-name=standfirst]{padding-top:2px}}.furniture-wrapper .standfirst p,.furniture-wrapper #standfirst p,.furniture-wrapper [data-gu-name=standfirst] p{font-weight:400;font-size:20px;padding-bottom:14px}.furniture-wrapper #main-media,.furniture-wrapper [data-gu-name=media]{position:relative;margin-top:0;margin-bottom:2px;grid-area:portrait}.furniture-wrapper #main-media div div,.furniture-wrapper [data-gu-name=media] div div{width:100%;margin-inline:0}@media (min-width: 61.25em){.furniture-wrapper #main-media,.furniture-wrapper [data-gu-name=media]{margin-bottom:0}}@media (max-width: 46.24em){.furniture-wrapper #main-media,.furniture-wrapper [data-gu-name=media]{width:calc(100vw - var(--scrollbar-width, 0px));margin-left:-10px}}@media (max-width: 46.24em) and (min-width: 30em){.furniture-wrapper #main-media,.furniture-wrapper [data-gu-name=media]{margin-left:-20px}}.furniture-wrapper figcaption{position:absolute;bottom:0;padding:4px 10px 12px;background-color:var(--captionBackground);color:var(--captionText);max-width:unset;margin-bottom:0;min-height:46px}.furniture-wrapper figcaption span{color:var(--headerBorder)}.furniture-wrapper figcaption span svg{fill:var(--headerBorder)}.furniture-wrapper figcaption span:nth-of-type(1){display:none}.furniture-wrapper figcaption span:nth-of-type(2){display:inline;max-width:90%}@media (min-width: 30em){.furniture-wrapper figcaption{padding:4px 20px 12px}}.furniture-wrapper figcaption.hidden{opacity:0}.furniture-wrapper #caption-button{display:block;position:absolute;bottom:10px;right:8px;z-index:30;background-color:var(--captionBackground);border:none;border-radius:50%;padding:6px 5px 5px}.furniture-wrapper #caption-button svg{transform:scale(.85)}@media (min-width: 30em){.furniture-wrapper #caption-button{right:10px}}@media (min-width: 71.25em){.content__main-column--interactive:before{top:-12px!important;height:calc(100% + 24px)!important}}.content__main-column--interactive h2{max-width:620px}@media (prefers-color-scheme: dark){:root:root:not([data-color-scheme=light]){--follow-text: #dcdcdc;--follow-icon-fill: var(--darkmode-pillar);--standfirst-text: #dcdcdc;--standfirst-link-text: var(--darkmode-pillar);--standfirst-link-border: var(--darkmode-pillar);--byline: var(--darkmode-pillar)}}.article .article__body h2,article.content--interactih2{font-weight:200}.article .article__body h2:has(strong),article.content--interactive [data-gu-name=body] h2:has(strong){font-weight:700}.content__meta-container_dcr>div>gu-island{display:block!important}
View image in fullscreenOreste Pedrelli, 56, has been a herder on Alpe Pedena for 10 yearsMy journey into the world of storico ribelle began with a shared love of photography and the mountains. A close friend of mine lives in the Orobie Alps. He loves the mountains and the natural surroundings, and we share the same passion for photography. When I finally went to visit him, I discovered a way of experiencing the mountains that was very different from the one I knew growing up in the Apennines, where I come from.What struck me was not only the landscape, but the relationship people still have with it. Here, I discovered a world where the mountain is not simply a place to visit or explore, but a place to live and work. A world where cheese is still a tradition rather than an industrial product, and where the rhythms of the seasons, the animals and the daily work of the alpeggiatori – the mountain herders – are still deeply connected.View image in fullscreenThe horn of a cow grazing in the Trona Vaga pasture, with Pizzo Trona visible in the background, in Val GerolaThere was a poetry in this way of life that immediately inspired me. Waking before sunrise, milking, making cheese, moving with the animals and working until darkness: there was almost no separation between life and work.I felt compelled to photograph this world. I wanted to tell the story of people who continue to choose a demanding way of life at a time when agriculture is increasingly industrialised and traditional knowledge is disappearing.Portraits of Oreste Pedrelli and his trusted helper PaoloLeft: Oreste Pedrelli has been making cheese since he was eight, learning the craft from his grandparents and carrying on a tradition passed down through generations. Right: Pedrelli’s trusted helper Paolo. For 15 years, he has lent a hand every summerIn the Orobie Alps, cheese is inseparable from the landscape that gives it life. Steep pastures, stone shelters and seasonal migration have shaped a rural culture for centuries. Animals move with the seasons, milk follows them, and cheese becomes a way of preserving a way of life.Storico ribelle was born from this tradition – and from a decision to defend it. For generations, bitto cheese was made in small Alpine dairies and exchanged locally for essentials such as grain and salt. During summer, herders moved their animals progressively higher, following the pastures. Along the routes, calecc – simple stone shelters – were used for milking and turning fresh milk into cheese. The wheels were taken to mountain cellars, or casère, where they could mature for years.Milk containers hanging from a post, and the containers’ lidsLeft: The Alpe Cavizzola pasture. From June until the end of the season, typically September, the Alpine herders gradually move to ever higher altitudes, returning to the valley every two days to deliver the cheese. Right: Lids of the bidu, or milk containers, washed after milkingIn 1996, the introduction of the bitto DOP (protected designation of origin) brought new regulations. Some producers considered the requirements incompatible with the traditional Alpine system they wanted to preserve. They chose to continue making cheese according to their own methods, outside the DOP. Eventually, a new name emerged: storico ribelle, or historic rebel.Carlo Duca with a herd of goats, and a person milking a cowLeft: Carlo Duca, a herder and cheesemaker at Alpe Ancogno Soliva, hand-milking goats in the pasture. Right: Hand-milking a brown Alpine cow at Alpe CavizzolaThe name reflects resistance, but the deeper story is one of continuity: preserving a relationship between livestock, pasture, milk, cheese and mountain life. That relationship can still be found across Val Gerola, Valtellina and Val Brembana.At Alpe Pedena, Oreste Pedrelli, 56, has spent theFor the past 10 years, he has worked as a herder. He has been making cheese since he was eight, learning the craft from his grandparents. At Alpe Ancogno Soliva, Carlo Duca works with his brother Luigi. Their cheese is famous for its exceptional ageing potential, with some wheels maturing for up to 10 years.
Left: A cow collar belonging to Alfio Sassella, a herder at Alpe Cavizzola, worn by one of his cows. Right: Michele, 15, the son of Alfio, who passed away last August, working in the pasture and following in his father's footsteps.
At about 2,000 metres, Trona Vaga is the highest storico ribelle Alpine pasture. Manuele, born in 1988, runs the pasture with his partner, Erica, who came to cheesemaking from a completely different background. She studied languages and taught herself the craft as an adult.
Their stories show that tradition can be inherited, but it can also be chosen. This matters especially among the younger generation. Michele Sassella, 15, continues the practice with his mother and sister in memory of his father, Alfio, who dedicated his life to protecting mountain breeds, natural farming rhythms and Alpine biodiversity.
Left: Davide Peregalli, 16, a nephew of the three Curtoni brothers who run Alpe Vesenda. He has spent his summers in the mountain pastures since he was eight, sleeping in a covered loft outside the Alpine hut. Right: Gioele Pedercini, a 17-year-old herder and agricultural student, has already spent three summer seasons working in the pastures to learn the craft.
Davide Peregalli, 16, has spent his summers at Alpe Vesenda since he was eight. Gioele Pedercini, 17, has already completed three summer seasons as an Alpine herder while studying agriculture. Valentina, 20, brings another perspective: with a degree in agricultural studies, she is the young cheesemaker at Alpe Orta Soliva.
Valentina, 20, holds a degree in agricultural studies and is the young cheesemaker at Alpe Orta Soliva, which was taken over by the Rabbiosi family two years ago.
They represent a generation that is not simply inheriting tradition, but deciding whether it has a future.
That future is fragile. Climate change is already affecting the tradition: scarce rain, increasingly violent storms, and pastures turning yellow even at high altitude. At the same time, increasingly demanding regulations make small-scale cheesemaking more expensive and labour-intensive. Yet the work continues.
A culdera, a traditional bell-shaped copper cauldron, is used to heat and coagulate the milk. Placed over a wood fire, it is suspended and regulated using a màsna, a wooden swivel pulley.
Quality here comes at an extraordinary human cost. It means waking before sunrise, working throughout the day and going to bed after sunset. Every hour follows the animals. Milking, often by hand, is followed by turning fresh milk into cheese. There is little distinction between work and life.
Left: A hen on a tractor in the Orta Soliva pasture. Right: One of the herders' sheepdogs, an Australian shepherd.
Storico ribelle represents more than a product. It is the result of pasture, animals, knowledge and time – and of people willing to resist the disappearance of a world.
The rebellion began with a choice not to follow a prescribed system. Today, its future depends on another choice: whether a new generation will continue to climb the mountain, care for the animals, make the cheese – and keep alive a way of life that exists almost nowhere else.
Ceistean Cumanta
Ceistean Cumanta Beatha Feurach Na Càiseadairean Reubaltach a tha a’ Cumail Traidisean Alpach Beò
Dè a th’ ann am Beatha Feurach
Is e Beatha Feurach buidheann bheag de chàiseadairean anns na h-Alps a nì càise amh traidiseanta san t-seann dòigh – a’ feurachadh bhò air feuraich bheanntach fhiadhaich agus ag aois càise le làimh. Canar reubaltaich riutha oir dhealaich iad bho riaghailtean bainne-gnìomhachais ùr-nodha gus an traidisean seo a chumail beò
Dè a tha gan dèanamh nan càiseadairean reubaltach
Diùltaidh iad a bhith a’ leantainn dhòighean gnìomhachais ùr-nodha – leithid a bhith a’ cleachdadh bainne pasteurichte, reasabaidhean àbhaisteach no cinneasachadh factaraidh. An àite sin, cumaidh iad ri bainne amh, feurachadh ràitheil agus dòighean làmh-dhèanta a tha mòran de bhainne-gnìomhachasan mòra agus riaghladairean a’ meas seann-fhasanta no cunnartach
Dè a th’ ann an traidisean càiseadaireachd Alpach
Is e cleachdadh o chionn linntean anns na h-Alps a th’ ann far am bi tuathanaich a’ gluasad bhò suas gu feuraich bheanntach as t-samhradh, gan bleoghan an sin agus a’ tionndadh a’ bhainne gu càise anns a’ bhad. Tha an càise air aois ann an uaimhean no seilearan beinne agus tha blas sònraichte aige bho na feuran fiadhaich agus na luibhean a bhios na bò ag ithe
Carson a chleachdas iad bainne amh an àite bainne pasteurichte
Cumaidh bainne amh na bacteriaichean agus na h-enzyman nàdarra a bheir don chàise a bhlas agus a inneach iom-f
