Sagra delle Raviöre

Raviöre, a treasure of the 'cucina bianca'

In Montegrosso Pian Latte, a municipality in the Province of Imperia in the upper Arroscia Valley, raviöre are the gastronomic pride of the village. These are fresh pasta pockets, elongated in shape like a small boat, with a simple dough (just a little more than an egg) and a rich filling of wild mountain herbs: lemon verbena, engari (wild spinach), nettles, and over twenty varieties of herbs and vegetables gathered and dried with salt. It's a dish that tells the story of the 'cucina bianca' (white cuisine) of transhumance and has obtained the Communal Designation (De.Co.).

A deeply felt festival

The Sagra delle Raviöre, organised by the Pro Loco (local tourism board), is held in July and is one of the most beloved gastronomic events of the summer in the valley. For one evening, the village comes alive with stalls offering raviöre in their traditional recipe, along with other mountain cuisine dishes, in an atmosphere of celebration and conviviality.

An identity dish

Raviöre are more than just a specialty: they are a symbol of the identity of Montegrosso Pian Latte and its valley, linked to the gathering of wild herbs and the memory of pastoral civilisation. For those visiting the Imperia hinterland in the summer, the festival is an opportunity to taste a rare dish and discover an authentic corner of alpine Liguria.