From the land to the table

When we talk about “events”, we mean activities that do not have a fixed date but are closely tied to the seasons and the availability of ingredients.

LA GIARDINIERA

It’s not unusual to find yourself taking part in a day dedicated to making giardiniera (pickled vegetables) using produce from our garden or friends’ gardens. There are two types: a summer version and a winter version, each made with seasonal ingredients.

TOMATO SAUCE

It has become a tradition to dedicate two days to making tomato sauce with tomatoes from a local producer grown in Bobbio, just a few meters from the Trebbia River. If you happen to be at Balzago Poggio on those days, you can experience the sauce-making process firsthand by joining us!

VINEGAR

In autumn, the grape harvest involves us in cooking the must, which after acetous fermentation and at least twelve years of aging in different wooden barrels, will become balsamic vinegar, a true condiment. These occasions are celebrated every year and turn into a festive day each time.

IL BARGNOLINO

“Bargnò” is a classic liqueur of the Trebbia Valley. After the first frost in autumn, it is traditional to harvest the fruits of the blackthorn bush, which produces violet-colored berries. Following classic infusion methods, the berries are transformed into a harmonious and robust liqueur. The harvest is a perfect afternoon activity to spend in good company.