In Mombarcaro and the Upper Belbo Valley, potatoes are a historic crop, tied to the soft, sandy soil, high altitudes, and a climate where the Langhe air meets the breezes from Liguria. For generations, this product fed farming families and was also sold at Ligurian markets, where it was prized for its flavor and texture.
The experience can begin in the fields, depending on the season: soil preparation and planting in spring, growth and flowering, or harvesting between summer and early fall. Observing the plants allows you to discover that much of the work happens underground and that ripeness, humidity, and the delicateness of the skin determine the right time to extract the tubers.
From the field to the kitchen
During harvest, when permitted by the host farm, you can observe the sorting, cleaning, and storage of the potatoes. Variations in size and shape indicate a genuine agricultural production, while choosing healthy, intact tubers is essential to protecting them from light and excessive humidity over time.
The tasting concludes the journey by focusing on simple recipes: boiled or baked potatoes, gnocchi, omelettes, and mountain cuisine. By varying the cooking methods, different consistencies emerge, and it becomes clear why this seemingly humble ingredient has become such an important resource for the local economy and diet.
The visit is highly seasonal and can take various forms, from a walk in the fields to a harvest demonstration or a cooking workshop. Availability, hands-on activities, and tastings must be arranged in advance with the producers or local businesses.
