“As soon as autumn comes, we like to gather around the laid table … with vegetables and a steaming bowl made of stoneware in the middle, filled with Bagna Cauda, a spicy anchovy sauce, into which we dip wedges of paprika, potatoes, kale and we garnish with our laughter and chatting … In the evenings, roasts are sometimes prepared in the courtyard with children shouting and hiking songs in the crackling fire chestnuts, which are called Mundaij in our country. Our country means well with us because it gives us mushrooms, chestnuts, peaches, blueberries and blackberries , which are processed in our factories using biological processes … There are also lush meadows where cattle can graze and where the shepherds produce the well-known Tumin Dal Mel and Castelmagno, the most famous and valuable cheese in Italy, which has always been at the tables of the kings! … In addition, we have DOC wines such as the Pelaverga and Quagliano, as well as the maize for the Batiaje e sweet specialty for the christening party. ”
Typical round flour biscuits made from corn flour. According to local tradition, the name “Batiaje” has its ancient origins from when laying a child on the baptismal font was a great celebration. “Anduma a Batjé” means “to be baptized” and the festival was called “Fé Bataje”.
The Ravioles are a recipe that has become a symbol of the entire Varaita Valley over the years. It is a kind of potato gnocchi, which are mixed in the shepherd’s Toma cheese. They have a characteristic elongated shape “a Mó di Fuso”. They are served with melted butter, cream and cheese.