The Upper Valleys of the Apennine - Piemonte Agri Qualità

The rural and agrarian landscape

The territories of the Apennine Upper Valleys are made up of the areas closest to the Apennine ridge: it is a portion of the mountainous areas with a narrow hilly progression.

Although the mountains' altitudes do not go over 1,100 m, this area is characterized by the harshness of its mountains, especially the higher slopes which are devoid of arboreal vegetation; the landscape is very particular, basically homogeneous, which has no equal in Piedmont.

In the left bank of the Orba River, the slopes are lower and heavily carved by numerous small, side tributaries: here the area is still used for agrarian and pasturing purposes, while the remaining portions are dominated by chestnut and oak forests.
Aside from the agro-forestry-pastoral activities, viticulture is also present as evidenced by the terracing and canalization.

All these environments are very fragile; in the distant past, the ancient population of Liguria had altered this equilibrium through deforestation and setting of fires to obtain pasturelands. Environmental impoverishment has continued since then with the excessive exploitation of both pasturelands and forests (naval use) and complicity of endemic fires favoured by sea winds, and because of the erosive activity of heavy rains that fall in these areas.

This area's single important centre is Ovada, located closest to the plains. The community structure of the Apennine Upper Valleys is historically linked to transit activities, undertaken during the ancient and medieval times and in particular in the Upper Lemme Valley, with the linear development of communities such as Carrosio and Voltaggio, built along the rivers of Lemme and Morsone right at the mouth of the Bocchetta Pass.

There are also residential areas concentrated along the defensive centres; sporadic rural settlements especially inside the Nature Park of Capanne di Marcarolo (this area is of particular interest from the naturalistic and geomorphologic point of view), are in some cases, being restored to create eco-museums.

Routes

Products

I prodotti, attribuiti al territorio sulla base dei comuni elencati e definiti dal Piano Paesaggistico Regionale, possono essere segnalati anche in territori in cui la produzione è marginale.

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Recipe

Acciughe al verde

Preparation

Fate rassodare le uova. Intanto dissalate e diliscate accuratamente le acciughe e allineatele su un piatto di portata.
Procedete quindi alla preparazione della salsa. Tritate finemente con la mezzaluna aglio, prezzemolo e i tuorli delle uova sode. Ponete il trito in una ciotola e versatevi l'olio, l'aceto, un pizzico di sale e uno di peperoncino. Amalgamate con cura servendovi di una forchetta.
Con la salsa ricoprite completamente le acciughe. Lasciate riposare sei o sette ore prima di servire.