Products
The Park Local Products
Valle Germanasca, where the Municipality of Perrero lies, is
characterized by a gastronomy based on simple local products that are
still served in the local restaurants or during local celebrations. The
local cuisine follows the rhythm of seasons and is based on the
products of the earth and situations linked to the settlement and
passage of different populations.
An example is represented by the
so-called "Souppa Barbetta", a Waldensian soup eaten on particular
occasions, which has been recently recovered: it is prepared with
breadsticks, toma cheese, meat soup, and fresh butter. Another dish
with an ancient taste is the so-called "Cagliette", a small gnocco made
of potatoes and onions, seasoned with game sauce, mushrooms, or herbs.
Among
the most used kind of meat, there is pork. The processing method has
not changed over the years: a part of the pig is used to prepare bacon,
flavored with salt, pepper, garlic, rosemary, and nutmeg, rolled up and
tied up with a string. Salami, cotechini, and blood sausages are the
final products of an industrious meat processing. The lard, seasoned
with spices and local herbs, is used to flavour different dishes.
Also sheep breeding has been, and still remains, a very
important and precious activity. Tasty kinds of cheese are still
produced. Fresh milk is used to make "toume" (Bourcet, Chezal, Gran
Puy, Selleries, Jouglar) and "toumin" and the most seasoned toumin - to
which pepper is added - are called "toumin eletric" (electric toumin).
The milk remaining from cheese processing is used to make ricotta
cheese and the so-called "saras del fen", a seasoned ricotta wrapped up
in a particular kind of hay growing only in the high mountains, whose
task is to keep the cheese soft.
Milk is also used to prepare the "tourtel", a wafer cooked in cast iron moulds and eaten hot with honey or berry jam.
There
is everything you need, from salty to sweet products, from first dishes
to cheese. In Perrero you can taste the products of the ancient
tradition of the valley with the right wine: among the others, the
"Ramìe", with the registered designation of origin Pinerolese Ramìe,
which is at the moment the most famous wine in the valley. It has a red
color, a dry taste, and an intense fruity fragrance, and can reach an
alcoholic gradation of 11/13 degrees. Another particularly interesting
wine is the local Genepy, a small production of great value for the
particular features of the herbs used to produce this liquor.
