Trout and Mountain Herbs

A spring of flavors in Valle Pesio

As the snow melts and the meadows turn green, Valle Pesio kicks off the season with Trout and Mountain Herbs, a gastronomic festival that transforms local eateries into culinary destinations throughout April and May. Organized by the Visit Valle Pesio association, the event centers on the town of Chiusa di Pesio, in the Province of Cuneo, and extends to the hamlets of Vigna, San Bartolomeo, Pradeboni, and up to Pian delle Gorre, at the gateway to the Marguareis Natural Park.

Pesio trout, the absolute star

At the heart of the festival is the Pesio trout, caught in the local stream or raised in spring water, and prepared by valley chefs in a multitude of ways. You will find fresh or smoked fillets, trout charcuterie and pâtés, bottarga, cured roe, and trout pan-seared in butter: a small encyclopedia of preparations that tells the story of ancient knowledge, now reinterpreted with modern creativity.

Wild herbs and local culture

The second edition is enriched by the pairing with wild herbs foraged in spring by valley residents, following a culinary tradition passed down through generations. It is this blend of freshwater fish and mountain botany that makes this offering unique. The festival supports the mission of Visit Valle Pesio, an association founded in 2025 under the Cœur ed muntagna brand, which brings together operators and merchants to promote sustainable tourism and the identity of the region.

Where to taste the trout

Menus are offered by participating venues scattered between Chiusa di Pesio and its hamlets: from restaurants and bistros in the main town to agriturismi, historic hotels, and mountain refuges. Each location interprets the theme according to its own culinary style, making every stop a different experience to discover while strolling through one of the greenest valleys in the Cuneo area.