The name Piedmont, or Italian Piemonte comes from the Latin ad pedem montium which translates as “at the foot of the mountains”. This name sounds very appropriate for the region in northwest Italy, which is characterized by the impressive mountain and valley world of the Alps.

Between the Susa Valley in the north and the Maritime Alps in the south lies the Valli Occitane, the Occitan valleys of Piedmont, which include the Maira Valley. Occitan — the “lingua d’oc” — is still spoken there today. Once it was the language of the troubadours and authors of love poems, but it was also spoken in everyday life. Today the number of speakers is shrinking, but Occitan still lives on in the dialectal language. In recent years, Occitan has even made a real comeback. The culture is promoted and passed on to the younger generation under the motto “What Grandma still knew”. Occitan cuisine is also experiencing a true renaissance. There is even a revaluation of the mountain regions, which are often perceived as backward. The partly still untouched nature is now particularly appreciated.

THE MAIRA VALLEY: A JEWEL OF OCCITAN CULTURE AND CUISINE

A special jewel in the Occitan Alpine valley world is the Maira Valley. A so-called “Hidden Gem”, a place far away from the tourist masses, which is still particularly authentic and attracts outdoor enthusiasts with unspoiled nature and spectacular panoramas. Because the landscape in the Maira Valley is anything but monotonous: from the lush oak and chestnut forests in the lower valley area you reach after only 45 kilometers deep gorges with vertically rising rock faces. In the Maira Valley there are many forgotten and now rediscovered corners and villages, all with the signs of a long history. What they all have in common is the respectful treatment of nature by man. Also, the cuisine in the Maira Valley follows the old tradition. The Occitan cuisine of the Maira Valley is simple and down-to-earth and tied to the products of local agriculture. The regionality of the food is therefore very important here.

THE OCCITAN CUISINE – SIMPLY SPECIAL

The origin of the anchovy trade-in Val Maira is the subject of legends and historical accounts. What is certain, however, is that salted anchovies have found their way into traditional Piedmontese cuisine as a dish called “bagna cuda”. The dish contains garlic — often also milk or cream — and its strong flavor enriches the seasonal vegetables. Potatoes are at the heart of the Occitan valley cuisine. Along with chestnuts, potatoes have always played an important role in the daily diet of farmers. Very popular today are the potatoes from Prazzo, which are quite small but very tasty. They are used to make the “raviolis”, a typical dish of the Occitan valleys. In the soup kitchen one knows for example “Il Comaut”, a kind of pumpkin cream soup with carrots, onions, milk, butter and sage. The “Zuppa antica” is prepared with chestnuts, nettles, mushrooms, garlic and barley. Even though these are old traditional dishes, they almost seem up-to-date, modern and somehow special. Another specialty of the Occitan valley cuisine is the production of butter, alpine cheese and cream cheese. Strong cheeses are often served with local honey, such as Castel Magno, a typical cheese from the mountain pastures of the region, which is one of Italy’s specialties. You can enjoy this cheese for example in the “Tavernetta di Sagna”, as a conclusion of an excellent meal from the Occitan cuisine. Typical desserts from the Occitan cuisine are apple pies, stuffed peaches or the famous “Torta di Tetti”.

FIND LUXURY IN SIMPLICITY

To revive the Occitan culture of the Maira Valley region is also the aim of the hotel operators of Locanda Mistral and Sagna Rotonda. They show us in their own way how simplicity can be luxury and how to combine tradition and modernity in a creative way. Giovanni, the owner of the eco-holiday village Sagna Rotonda, shows us that luxury can lie in simplicity. His restaurant La Tavernetta die Sagna Rotonda is also located in the midst of the unspoiled nature of the mountain valleys, where simple but delicious Piedmontese dishes are a delight. The restaurant is located in a typical old stone house. The vegetables for the dishes are sourced from the family’s own organic farm and the food is accompanied by regional organic wines.

Renato and Michaela 

Renato and Michaela have made it their business to combine tradition and modernity. Their idea is not only reflected in the architecture and design of the hotel and the rooms, but also in the hotel’s own restaurant. Typical Occitan or Piedmontese dishes are reinterpreted by the chef Manuela and transformed into new dishes with a lot of creativity. Most of the organic vegetables come from the hotel’s own garden. Dairy products such as cheese and butter are purchased from regional dairies, honey from the neighborhood and meat only from strictly certified Piedmontese farms. But above all, you can taste the love that is in all her dishes because she cooks with joy and enthusiasm.

The luxury is not only in the simplicity of the dishes but also in the location of the hotels. Because the landscape is still untouched, the architecture still authentic and the hotel operators bring a forgotten place and its traditions to life with enthusiasm and love.

Read more: Hoteliers close up: Tradition and modernity at the Locanda Mistral

Read more: Back to simplicity and untouched nature: the eco-village Sagna Rotonda in piedmont

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