Alta Valtaro, tasty autumn between porcini mushrooms and truffles

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Alta Valtaro, tasty autumn between porcini mushrooms and truffles




Alta Valtaro, tasty autumn between porcini mushrooms and truffles


© Ente del Turismo
Alta Valtaro, tasty autumn between porcini mushrooms and truffles


In autumn the Alta Valtaro really blooms, an Apennine inlet in the province of Parma, in Emilia Romagna but on the border between Liguria and Tuscany. A season of taste kicks off that leaves the sweetness of chestnuts and the refined flavor of mushrooms and truffles on the palate.

Dominated by the imposing peaks of the Molinatico, of the Pelpi he was born in Pen, this area lends itself to being totally immersed in the colors and in an environment that between September and November is crossed by the scents of its fruits and traditional dishes, to discover the authenticity of small panoramic jewels and culinary delicacies, far from the pre-packaged canons of mass tourism.

Outside – Those who love to travel “en plein air” cannot help but feel the call of this secret destination, yet so close to the city of Parma as for the Cinque Terre, where the bicycle and the camper are the ideal means to enjoy the landscapes that follow one another, slowly climbing from Borgo Val di Taro, along the woods and the Taro river, passing through ancient villages and large green spaces, and then creep into the municipalities of Albareto e Compiano, dominated by the large castle, and arrive at Bedonia and Tornolo. In particular, get on the saddle and push on the pedals – or alternatively simply rely on your own legs, taking advantage of the CAI marked trails and guided excursions with Trekkingtaroceno – means letting oneself be surprised by routes suggestive, taking advantage – if necessary – of the various mountain bike and e-bike rental services.

Local delicacies – Nature and history intertwine in places with an ancient and often intact charm, characterized by a culinary tradition handed down with pride and strewn with excellent products such as Mountain Parmigiano Reggiano (purchasable in the Porcari Bedonia dairy and in the Borgotaro social one or in the gastronomy shops of the historical Borgotaro porcini mushroom PGI (fresh, dry or in oil) – the only fungus in Europe with this denomination – the truffle – especially in the Bedonia area – or the omnipresent ones chestnuts.

Hunting for porcini mushrooms – Specifically, daily excursions for a minimum of two people are dedicated to lovers of fruits of the undergrowth in the company of an environmental guide in a private reserve of 75 thousand square meters. It is a simple walk among ancient peat bogs, lakes and the remains of houses, among centuries-old chestnut trees, to which it is possible to add lunches, dinners or overnight stays in typical accommodation facilities.

Gastronomic experiences – In this regard, there are also countless restaurants scattered throughout the five municipalities of the upper valley, where skilled chefs offer traditional dishes but also personal and modern interpretations. Just to name a few, to the panigacceria in the castle in Compiano you can, upon reservation, dine on the towers, while at the Al Fondo restaurant in Borgotaro you can compete to taste the famous tortelli by chef Fabio Giulianotti. Furthermore, the gastronomic experiences of the valley boast the Taro trout tasting menus at the La Peschiera farmhouse (Boschetto di Albareto) or the romantic dinner with gourmet cuisine in the ancient Borgo Casale also in Albareto, reported by the 2020 Michelin guide, which organizes also aperitifs in the form of a picnic in the adjacent park. You cannot leave Alta Valtaro without first making a visit to Borgo in Tavola, a Goodness of Camisa, at the Bottega del Fungo and at the Turris Brewery in Borgotaro or at the Nonna di Bedonia Gastronomy.

For more information: www.turismovaltaro.it

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