Recipes

The cuisine in Valle Maira is influenced by the close relationship with nature and mountain tradition. The flavors are simple, linked to what the land produces, only sometimes they are contaminated by the Provençal tastes brought back by the women who migrated seasonally to harvest olives or mimosas or as wet nurses in nearby France. The The anchovy trade has fueled the tradition of the Bagna Cauda, the typical Piedmontese sauce made with the addition of garlic and sometimes milk or cream. A vigorous flavor that enriched simple seasonal vegetables, cooked or raw. Anchovies and salted fish are still celebrated today in Macra and Dronero in the San Marcelin festival and the Anchovy Fair. The star of the mountain menu is the potato, which accompanied the chestnuts in the farmers' diet. The Prazzo potato is very prized today, smaller but tastier with which the Raviolos of Occitan cuisine are prepared. A typical recipe of Occitan cuisine is the gnocchi with Castelmagno.