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Specialities of the Drôme

La Pogne de Romans 

Gastronomie 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 

Gastronomie Drôme

The caillette is an excellent small pâté which was originally made at the time of the “tuade” of the pig.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 

Gastronomie Drôme

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

Gastronomie Drôme

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.