There is nothing like a traditional festival to fully experience the local culture. Sample village specialities cooked on the spot, dance in the village square and enjoy a drink with the locals! Another attraction for food lovers in search of authenticity is the camina mangia, in Castellar and Gorbio. This involves a little bit of hiking, a few delicious nibbles and a lot of fun… You won’t fail to have a great time!
As far as your taste buds are concerned, opting for short food supply chains is a way to appreciate the quality of local ingredients, reducing your carbon footprint and supporting producers in the region, in a responsible and sustainable way. I am told that you should not miss the Citron de Menton, not only the star of the Menton festival but also an exceptional fruit. Cultivated using traditional techniques, its sweet acidity and unique aroma make it an ideal accompaniment to local recipes and all your culinary delights. To sum up, opt for local and seasonal produce and you’ll have everything you need! Where can I find local producers? On Menton’s markets and directly from the farm.
Artisan producers and food stores are also introducing quality initiatives. In Menton, La Maison Pasta Piemonte, to name but one, is really worth a visit. Committed to a fair-trade programme and awarded a Gold Trophy for the “Eco-Challenge” label, this company originally from Piedmont, the home of Slow Food, has successfully met all its quality challenges. If you don’t believe me, just try their Citron de Menton ravioli!
When it comes to bread, don’t miss Mitron Bakery, a traditional, sustainable bakery created by Michelin-starred chef Mauro Colagreco and baker Roland Feuillas. Here you will find the ultimate in authentic bread, with carefully selected, stone-ground wheat and bread baked slowly in a wood-fired oven. Can you already smell the wonderful aromas of traditional breads from yesteryear?
As for Mirazur, a Michelin-starred restaurant run by Mauro Colagreco, authenticity is the cornerstone of his cuisine. This chef is deeply influenced by a respect for the land and a connection with its nourishing soil. The restaurant has no fewer than four gardens and a chicken coop to feed his inspiration as well as his clientele. This highly responsible and sustainable restaurant is the first in the world to be “Zero Plastic” certified.
Emilie Oliver is the designer behind La Fée Capeline, which creates felted wool hats in Tende, in the Roya Valley. Behind the valley are its shepherds, anxious to make the most of their produce, namely Brigasca sheep wool. All this brings us to what started out as a sustainable project that has created a craft workshop with a strong commitment to keeping Europe’s wool industry alive. Thanks to her dedication and ethical approach, Emilie Oliver produces hats employing traditional techniques. She also teaches these same skills in her workshop, where she offers introductory courses in felting. A wonderful place to visit!
