Another Fall season event: the Feast of the Turnip in Caprauna is back

In 2003, Caprauna, a village in the Piedmont Region located at the end of Val Pennavaira in the Ligurian Maritime Alps and a stop in the Alta Via dei Monti Liguri hiking trail, became a Slow Food Presidium for its white turnip. This root vegetable has always been part of the capraunesi's crop, but it has been only recently rediscovered for its taste and valued for its unique organoleptic properties. The Ministry of Agriculture, Food and Forestry has also recognized the white turnip as a traditional product.

Throughout Val Pennavaire's agronomic history, turnips have always been one of the staple food for both the village of Alto and Caprauna. Cultivating turnips in these areas served two purposes: it was an excellent food for the valley's dwellers and also a supplement for the livestock during the winter, utilizing mainly the leaves and less edible vegetables. Caprauna's Turnips were even mentioned in the Republic of Genoa's Annals in 1537 where Caprauna was "celebrated for the tastiness of turnips that therein grow in beauty and abundance." Turnips were sown after potatoes, around the middle of July, and occupied fields everywhere from around the village up to Hill Caprauna; they were generally collected by November 30 and sold on the Val Tanaro's (Ormea and Garessio) and coastal (Albenga and Alassio) markets whereto they were carried by mule.

The Feast of the turnip takes place every year in October and attracts hundreds of visitors. This year's Feast - in its 13th edition - is on October 18; it will begin at 9.30 with the morning Mass at Caprauna's church followed by a picturesque guided tour in the turnip fields. The 12.30pm aperitif in the main square will be just the perfect preamble to the luncheon in the dining hall which will take place at 1pm. Guests will have the unique opportunity to be treated to a variety of culinary dishes based on white turnip, old and new recipes that enhance this product's many flavors and qualities. Specifically, Caprauna's turnips are white to yellow, large, and sweet - especially the yellow ones. Countless are the recipes that call for the use of this particular mountain turnip: baked au gratin they are a great side dish for meat dishes, but can also become an ingredient in casseroles, served with bagna cauda. They typically accompany sausages and a special type of fresh pasta, the sciancui, which is served with a nuts-and-mushrooms seasoning, based on classic ingredients of Alpine cuisine. At 3pm a castagnata will follow and guests will further indulge savoring roasted chestnuts.

There will be a market of crafts and local products in the main square throughout the day.

Reservations are required: Please call 0174 391814/0174 391812