La Pogne de Romans
Specialities of the Drôme
Pogne is a crown-shaped leavened pastry made from flour, eggs and butter and flavoured with orange blossom. It is a speciality of the town of Romans-sur-Isère, in the Drôme. A museum is dedicated to it in Bourg-de-Péage.
Les ravioles du Dauphiné
Raviole is a culinary speciality from the Dauphiné region, made from a soft wheat flour pastry filled with cheese and parsley. In order for a raviole to have this very special and fine taste, it must be made according to a very precise recipe.
La caillette de Chabeuil
The caillette is an excellent small pâté which was originally made at the time of the “tuade” of the pig. In Chabeuil, the caillette is “richer” in pork meat, whereas the caillettes of Ardèche and Provence are richer in “green”.
Le nougat de Montélimar
The nougat of Montélimar, a Provencal delicacy par excellence, is one of the thirteen desserts traditionally offered on the Provencal Christmas table. Sugar, almonds, honey, egg white, vanilla and pistachios are the essential elements of Montélimar nougat.
La Clairette de Die
Clairette de Die is an appellation d’origine contrôlée sparkling wine from the vineyards of the Rhône Valley and more precisely from the Drôme Valley.
L’olive noire de Nyons
In the north of Provence, discover Nyons and the Provençal Baronnies, an exceptional region, the cradle of the olive tree. A black and wrinkled pearl, the Tanche, also called Olive de Nyons, is unique in the world.
One of the best times of the year in Drôme Provençale is when you can admire the lavender, the blue gold of Provence. The lavender fields are in flower between June 15th and July 15th.
Black gold, black diamond, pearl, nothing is too beautiful to evoke, describe or grasp all the subtleties of the truffle, a precious tuber that has been compared with fine jewellery for centuries.