Also called the land of the Troubadours (independent musicians who wandered from village to village broadcasting the popular culture and the same language, the language of Oc), Occitania had its highest historical and cultural expression from the eleventh century until the thirteenth.

What we preserve today of that culture

The cousine, in particular, was handed down to the present day, and then the music, literature and even the language that is still spoken in dialect in some communities; to learn more visit the website http://www.chambradoc.it/

Occitane recipes and their distinctive features

Taste, wisdom and creativity; a cousine often defined as poor and tasty.

A wide variety of recipes are offered by the Occitan tradition: rye gnocchi (better known as "ravioli"), roast goose, rice and chestnuts soup, Dronero tart (Madernassa with pears), stuffed onions, omelets with wild herbs; from the Pyrenees to Provence, the main ingredients are anchovies and other poor fish, sauces made with herbs and spices, pork and snails, the Piedmont valleys flavour of honey, flour and tome like Castelmagno, cheese from the Valgrana, in two flavours: mountain and pasture.

Tourism in the Occitan Valleys

Routes on foot, by mountain bike and horseback to discover places where nature is still dominant.
In little more than one hour from our farm Punset (Neive) you reach the door of the Valle Maira, Dronero from where many Occitani routes start; the ideal location for a "all natural" food and wine holiday starting from tastings of our organic Barbaresco associated with Provençal dishes.

To book at Punset:
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
Web: punset.com
Tel: +39 0173 67072
Fax: +39 0173 677423