Dishes of historical tradition and three Slow Food presidia are the food and wine heritage of Val Pellice.
The gastronomy of the Waldensian Valleys has been marked by the historical vicissitudes that have distinguished them: the population has been forced to live for a long time with a suitcase in hand, in poverty and at a considerable altitude.
All this has influenced the refinement of particular techniques and ways of eating, such as the fact of exploiting all the foods available, from small berries to wild herbs, from the recovery of whey from milk processing to the stuffing of particular cured meats, such as ” mustardela “.
The Waldensian people, however, also came into contact with the great European cultures, bringing home some of their eating habits: fruit with meat, the ritual of tea, the confection of jellies, etc.
But the most important thing is perhaps the approach that the people of the Valleys have towards food, which has never been considered a means of ostentation, but of great respect for what nature makes available every day.
Taken from: Walter Eynard, “The Waldensian cuisine”, Editrice Claudiana, Turin, 2006.