The Western Piedmont Territories of the Occitan Valleys

The rural and agrarian landscape

The Pesio Valley area is very restricted, and covers the valley of the same name from the town of Chiusa Pesio up to the mountain border crest dominated by the Marguareis Massif (2,651 m), the highest peak of the Ligurian Alps.

The shape of the Pesio Valley landscape reveals very complex profiles, directly correlated with the Quaternary climatic variations.
Because of its geographic position and climate, the Pesio Valley boasts of a great variety of flora and fauna (about 2,000 species), that coexist with alpine and Mediterranean species. The local microclimate is in fact of the sub-oceanic type, characterized by abundant rainfall regularly occurring during the year and meek temperatures, favouring particularly the growth of multi-specific and fertile woods.

To note is the immense Karst system with abysses and grottos (about an overall 150 km of underground systems) that compose the most important Karst system of Piedmont.

The Pesio Valley, deprived of direct outlets towards France and the Ligurian coast, has been historically valued for its farming and livestock rearing activities (chestnuts, timber, dairy products, cereals). The landscape of the low valley is characterized by chestnut and fruit cultivation, still continuing today due to the prized variety of the "Chiusa Pesio chestnut."

The old centre of Chiusa di Pesio stands as the inlet leading into the valley, and worthy of note is the great dynastic protection structure consisting of the monastery, the Certosa di Santa Maria di Pesio which brought about the colonisation of the territory, both in the valley and the foreland leading to the plain.
The power plant of the Pesio stream led to the development of artisanal activities for the production of ceramics, common crockery, spinning mills, carpentry, jacks and mills.
The very vast alpine territory historically at the service of the communities of Pesio and Certosa, since 1978 has been considered part of the Nature Park of Alta Valle Pesio (6,638 ha.).

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

Salame di castagne

Preparation

Disponete la farina a fontana sulla spianatoia, unite il lievito sciolto in mezzo bicchiere d'acqua, un cucchiaio di zucchero e altra acqua per prendere tutta la farina. Lavorate fino a ottenere un impasto morbido e liscio, che avvolgerete a palla e lascerete riposare due ore, coperto da un tovagliolo.
Nel frattempo togliete la prima buccia alle castagne e gettatele per qualche minuto in acqua bollente per facilitare l'eliminazione della seconda buccia. Cuocetele con il baccello di vaniglia finché saranno morbide, ma ancora intere.
Riprendete la pasta, tirate una sfoglia sottile, disponetevi sopra le castagne, cospargetele con un cucchiaio di zucchero e avvolgete bene il tutto dandogli la forma di un salame. Sigillate le estremità, spennellate la superficie con un poco di burro fuso e spolverizzate con zucchero.
Cuocete in forno a 180°C per un'ora circa. Servite con panna montata.