Territorial Products

The village of Romagnese and its territory preserve products of exceptional quality and uniqueness. 
- On the one hand we have the local products, grown or harvested in the area with respect for the environment and the mountain nature. 
- On the other hand there are the typical products, the artisanal culinary delicacies that have marked the history of the village and which are made according to traditional recipes handed down from generation to generation by the inhabitants of Romagnese.
 

The mountain climate and the fertile land of the area give life to local products of exceptional quality, not only cultivated with respect for local nature by the many farms but also offered by the land itself and expertly harvested in order to preserve the future prosperity of the harvest.

MUSHROOMS

TRUFFLES

HONEY

MOUNTAIN POTATOES

ROSTAIOLA APPLE

A type of apple with a flattened shape, small-medium size. It has a smooth and waxy skin, green in color with a showy red jaw when exposed to sunlight and small, barely visible whitish-green lenticels. The pulp is white, firm, juicy, sugary and very aromatic. The habit of picking it unripe makes it seem sour and astringent. It also grows above 1000 meters altitude.
The historical area of ​​diffusion of this variety is Val Tidone and Valle Staffora, along with the Pomella Genovese: present in the fields of the oldest peasant families.



OTTOFILE CORN

The “Ottofile” corn derives its from the number of rows of kernels on the cob (eight). It was also known as "king's meliga" because King Vittorio Emanuele II seems to have particularly appreciated it.
The grain is heart-shaped, flat, smooth and shiny. The color is orange-yellow. The cob is white, and there is a black dot where the beans attach to the cob. The flavor of the flour is particularly sweet with an intense aroma. But the yield is not high. The harvest is quite late.
With the arrival in Italy of American hybrid corn, with a double yield but of lower quality, this native variety was abandoned, remaining the prerogative only of a few stubborn old farmers from the upper Langhe. Today we find the yellow eight row flour mixed with other varieties of "meliga" (marano, pignolet and Quartina) at the rare mills that still carry out stone grinding in the Langhe. Stone grinding enhances the organoleptic characteristics of the cereal, leaving all the parts of which the grain is composed in the flour.