Roccaverano, an attractive center of the
province of Asti located on a hill of almost 800,0 meters of altitude dominating
the fertile and panoramic Val Bormida, a Piedmontese territory that
includes the provinces of Asti and Alessandria landscaped by extensive
wooded areas, green plains and gentle hillsides characterized by vineyards that
produce excellent wines.
This
territory is part of the Langhe, that hilly area corresponding to the south and
east of the river Tanaro in the provinces of Asti, Alessandria and Cuneo well known for its
fine wines, delicious cheeses and very delectable truffles.
This
medieval village, thanks to its picturesque natural and historical setting, is home to cultural events and
festivals, also famous for the production of an
elite Robiola DOP and pride of this municipality. Roccaverano
also preserves a remarkable monumental heritage linked to a significant past
that saw the presence of noble dynasties and feudal lords such as Del
Carretto, Scarampi, Valperga, Scaglia and Della Rovere and then passed
under the Spanish and French hegemony
before entering the Kingdom of Piedmont and Sardinia of the House of
Savoy.
The name of
Roccaverano according to citations could derive from Rocha Uverani according to
what is transcribed in an ancient document linked to the Ovrano stream that
flows nearby although a diploma of the emperor Otto I mentions that the local territory was
granted to a character named Aleramo and reported the diction Ruspaverano.
The first
impression arriving in Roccaverano part of the Langa Astigiana will bevery pleasant admiring
the wonderful images of this Asti enclave in which gullies, vineyards, chestnut
and beech woods could give inspiration to any landscape painter in no way.
I recomned starting the visit at the foot of the hill where the medieval village stands
with the Church of San Giovanni Battista dating back to the fifteenth
century although historical archives suggest that it was built two
centuries earlier. Notable are some elements in late Gothic style present in
the gabled façade with pronaos and triangular pediment.
A further attraction
consists in the bays of the central nave with pointed arches, including the one
in correspondence with the apse, considered the largest of the ecclesiastical buildings erected in the entire
province of Asti.
Inside you can appreciate numerous frescoes attributed to
Cuneo masters depicting the twelve Apostles, the four Evangelists and stages in
the life of St. John the Baptist.
Continuation
with the beautiful Church of Santa Maria Annunziata , a Renaissance
masterpiece of the early 1500s which boasts a wonderful façade with a
double tympanum attributed to the illustrious master Donato Bramante and a
plaque showing an engraving with the date 1509 certifying the work begun by
this great artist who worked in Rome during the time of Pope Julius II.
This
three-nave marvel has a beautiful central portal with a semi-tympanum and is a sort of reconstruction, in
schemes, of the great works of the Renaissance that brought new lines and
highly sought-after aesthetic remodels.
Afterwards you can reach the imposing Circular Tower
with its 30.0 meters in height which consists of the surviving element of a
castle characterized by three groups of hanging arches developed on the top.
In
Roccaverano I recommend visiting a local dairy farm that produces the iconic Robiola
DOP di Roccaverano, a sublime Piedmontese cheese of protected origin.
This
gastronomic symbol created from goat's milkis
already mentioned
in 1638 by the scholar Frugoli in a writing entitled "Pratica
e Scalcaria" enunciating some of its excellent characteristics and
described in 1899 by the priest Pistone in documents belonging to
the chronicles of the Parish of Roccaverano, a period in which it was
already for some decades Robiola had
been exported to France.
Awarded in
contemporary times with the DPR certificate in 1979 by the Italian Republic and obtaining the
European Recognition in 1996 on that occasion a Fair was celebrated in
the municipality in the month of June.
The geographical cradle of
production is
par excellence Roccaverano
although it has
largely spread over a
rather vast territory of the Asti area, encroaching on the Alessandria area up
to the limits of the hilly areas of the eastern Langhe where local goats feed
on natural fodder, wild herbs and flowers present on the uncultivated and
rugged hills of this picturesque Piedmontese territory.
The
production processes of this PDO cheese, the only goat's cheese to have
obtained this title, which takes place between April and November,
obtained from the milking of which contains at least 50% combined with
sheep's and cow's milk, left to acidify liquids and brought to a temperature
of 18.0 degrees with the addition of doses of liquid cow's rennet if the
milk is enzymes and a splash of sea salt.
The curdling is purged between 24 and 36 hours, the maturation is very short equal
to four days and the
maximum term for edible use is between 10 and 15 days.
This Robiola
can be eaten fresh, immediately after the preparation phases with a storage of only
one day or within three weeks of maturation. The white paper with red
letters for packaging with the DOP
digit placed in the middle of a concentric circle under the inscription
Robiola Roccaverano. The fresh and seasoned wheels have a cylindrical shape
with rounded edges with a standard weight of 200.0 grams and a diameter
according to tradition not exceeding 16.0 centimeters.
This fresh
cheese is
totally devoid of rind
and after a cut you will notice its white paste with a vague tendency
to straw hue, typically raw, soft and
rather fatty and
After a few
tastings you will noticethe sweet
and delicate flavor that changes into intense, savory and less sweetish in the
refined form.
Some
sensations on the nose convey an aroma of yogurt tending to hazelnut with a
slight hint of wild herbs and that of the pastures, qualities very present in seasoned Robiola.
This cheese is
perfect in courses of
a classic menu, combined in appetizers or buffets of dairy products, melted in
sauces or sauces, sublime in "Bruss" creamy dough spreadable on
toasted bread or croutons, superb if accompanied by excellent wines such as Grignolino,
Barbera d'Asti, Dolcetto d'Ovada or Barbera del Monferrato or a thick and
robust white.
Time for
your lunch, faithful to the traditional, local cuisine, I recommend among the
first courses to choose between Gnocchi with Robiola di Roccaverano or Ravioli
del Plin Butter and Sage, option of second courses between Braised in
Barolo or Roasted with Hazelnut Sauce.
Visiting
Roccaverano is a splendid experience, the Langhe territory is very attractive,
its very suggestive hilly landscapes constantly cheer the view, a unique
experience also admiring historical places as Roccaverano with its history,
artistic beauties and elite gastronomic products.
Link : https://www.visitlmr.it/en/itineraries/landscape/alta-langa/langa-astigiana-in-and-around-roccaverano
Where to
Stay – Recommended Accommodation
Agriturismo
Borghetto la radice
Agriturismo
Nizur'in
