Walking tour – “Discovering the taste in the mountains of the Occitan Valleys”

VAL GERMANASCA
From€69.90
Full Name*
Phone*
Email*
People Number*
Note*
* I agree with Terms of Service and Privacy Statement.
Please agree to all the terms and conditions before proceeding to the next step
Save To Wish List

Adding item to wishlist requires an account

1989
Availability : Group tour. Price refers to group departures of minimum 4 people. For private tours ask us for information!
Min Age : 12+
Tour Details

Start

The price includes

  • Environmental Hiking Guide
  • Tastings at the producers
  • Tasting glass with pocket
  • "Sinoira" snack at the end of the tour
  • Cotton backpack
  • Picnic towel
  • Water bottle
  • Trail map
  • Travel liability insurance

The price does not include

  • Purchase from producers
  • Transfers to and from departure points
  • Cancellation insurance
  • Anything that is not specified in "the price includes"

Recommended equipment

  • Umbrella
  • Trekking shoes
  • Mountain poles
  • Cap
  • Gloves
  • Water bottle
Map

Let the tour begin!

At 9.00 AM the meeting is scheduled in Pomaretto, immediately a first short move to the mountain and to the first stop: the Montana Granero Farm.

We will then take a first short and pleasant walk, in a mountain area where, if you are lucky to be here in the foliage period you can enjoy breathtaking views with changes in colors that turn from straw yellow to deep red with, between conifers and the dark earth that increase the chromatic variations of the landscape.

During the first stop at Montana Granero Farm will be offered a hearty typical breakfast with coffee, fruit juices and jams of own production, here will also be given for tasting the Seirass, a delicious product wrongly traced back to Ricotta for the softness of its texture, but which in all respects is part of the cheese family, all produced by the nearby local Garnier & Giaime farm of Ivan Garnier.

A stage of sweetness!

After breakfast will begin our real tour, an excursion surrounded by a truly unspoiled nature and an unusual and beautiful landscape, also, during the route, the expert hiking guide will provide all the information and elements to understand and admire the surrounding environment. The second stop will include the morning snack of bread and honey produced on these enchanting mountains by the small farms that right here practice a nomadic and heroic beekeeping.

Traveled a bit of road and a few meters in altitude here we are at the village of Bovile, here we will have the opportunity to taste the biscuits of Silvia Pieruz and some artisan products of the Luca Galbiata Bakery.

The "Diaconesse" and their history

The inevitable visit to the Museum of the Deaconesses of Vrocchi, where we will be able to observe the objects and environments that testify and make us understand how the life of Waldensian women took place who, at the turn of the nineteenth and twentieth centuries, after attending a particular school, were prepared to carry out activities of assistance to the poor, care or education.

Another fundamental stop will be the Church of the Visitation of Vrocchi, a chapel dating back to 1740 in which stands out a precious wooden coffered ceiling richly decorated.

We end with a tasty snack "sinoira" in the hut!

The walk will continue between changes in slope, wonderful views that open onto the valleys below framed by whitewashed peaks and with a little luck it will be possible to spot some specimens of the local fauna, such as the birds of prey that inhabit these peaks. We will thus reach the starting point, which will also be the last stop of our tour: the Montana Granero Farm, where an abundant “sinoira” snack will be offered with products grown and processed on their own, consisting of four appetizers based on typical local products followed by the “Supa Barbetta” typical dish of the Waldensian Valleys based on cabbage, Seirass, bread and butter. Do not miss the local desserts and wines.

The products for tasting and the participating companies may undergo variations according to the seasonality of the products themselves and the possibilities and availability of producers linked to agricultural work in the summer and autumn period.