In the past, all families used to live at self-sufficient farms where they produced their own food necessary for the entire winter season. The breakfast that we prepare for you is based on this rural tradition.
Moreover, many local restaurants valorize the typical mountain culinary heritage with the best primary ingredients typical for the territory and the ancient cooking traditions. This leads to new original creations and rediscovery of tastes which were believed to be lost.
Discover the culinary differences from village to village. The traditional Occitan cuisine is closely linked to the territory, combining seasonal vegetables and meat bred and slaughtered at family farms, with aromatic herbs and dairy products typical for high mountains.
There are many traditional recipes which vary not only from village to village, but also from family to family. Just to give you some examples…
Moreover, many local restaurants valorize the typical mountain culinary heritage with the best primary ingredients typical for the territory and the ancient cooking traditions. This leads to new original creations and rediscovery of tastes which were believed to be lost.
Discover the culinary differences from village to village. The traditional Occitan cuisine is closely linked to the territory, combining seasonal vegetables and meat bred and slaughtered at family farms, with aromatic herbs and dairy products typical for high mountains.
There are many traditional recipes which vary not only from village to village, but also from family to family. Just to give you some examples…
The “Gofri” (sweet or salty waffles cooked between two iron plates) are typical for the Upper Susa Valley. The secret recipe has never crossed the borders of the Upper Valley. Enjoy them at a friend’s home during his birthday party or in summer events in Oulx.
|
You can choose from a wide variety of the first dishes, for example the “Soupe Grasse” (soup with rye bread, toma – typical cheese, onion, broth and juniper berries)
|
the “Ghinefle” (potato dumplings).
|
or the Calhette (dumplings made from old bread and dressed with butter and molten cheese)
|
You can taste our local cheese, such as Bleu, Reblochon, Plaisentif, Seirass, Seirass dal Fen, Lait Brusc, different kinds of Toma, as appetizers, main dish or before the dessert.
As far as wines are concerned, discover the “heroic” cultivation of Europe’s highest vineyards built on narrow terraces at the altitude of 800-1000 m; collected in traditional wicker basket and brought to the valley after a long walk.
If you decide to visit the Lower Susa Valley, you will find a different climate and, consequently, different recipes: barley soup with chestnuts and beans, onions stuffed with amaretti, canestrelli and paste di meliga (traditional biscuits), hay ham (“prosciutto cotto al fieno”), white chestnut soup…
As far as wines are concerned, discover the “heroic” cultivation of Europe’s highest vineyards built on narrow terraces at the altitude of 800-1000 m; collected in traditional wicker basket and brought to the valley after a long walk.
If you decide to visit the Lower Susa Valley, you will find a different climate and, consequently, different recipes: barley soup with chestnuts and beans, onions stuffed with amaretti, canestrelli and paste di meliga (traditional biscuits), hay ham (“prosciutto cotto al fieno”), white chestnut soup…
