Delicious, homemade food along the Italian Apennine Mountains trails.

Last Summer we hosted hiking tours on the Italian Apennine Mountains. We ate great food!

Italy - Area of the Salt Paths

Italy – Area of the Salt Paths

The Italian Apennine Mountain trails food was a sort of “reward” for our somehow challenging daily 4 to 8 hour hikes from the Italian region of Piedmont to the quaint villages of Cinque Terre and Portofino, on the Mediterranean Coast.

One of the highlights of our trips, besides the breathtaking views and enchanting natural vistas of the Appennine Mountains, was the delectable Italian food we consumed during the hikes and at night, when we stopped at quaint B&Bs along our route.Salth Path 5 - Copy

For lunch we ate delicious picnic lunches: artisanal bread, local cheeses, mouthwatering mozzarella cheese, sun kissed vine tomatoes, grapes, figs and other ripe local fruits.

Delicious dinners at the end of our days

Every night we stopped at an “agriturismo” – the Italian version of country B&Bs – which also provided our amazing and overly abundant evening dinners.

As a matter of fact once arrived at our destinations at the end of our hiking day, delectable dinners were waiting for us featuring local, homemade delicious foods and ingredients: roasted wild boar, flavorful stews and roasts, hams, Italian cheeses and salami, mushroom dishes, home prepared jams and preserves, herb liqueurs and other delicacies.

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Our hosts, B&Bs owners, made sure all the hikers were well fed to face the next day’s hikes. They often prepared dinner by gathering fresh fruits and vegetable directly from their vegetable gardens or using their own made cheeses or cured meats.Dine al fresco

Despite we traveled over 60 miles in total from Piedmont to the Italian Riviera, which we reached at Portofino, (around 8-10 miles per day average), the local food could not have been more different from one location to the next.

The lower valleys of Piedmont and Lombardy provided corn and wheat for our lovely polenta and homemade pasta, mixed with chestnut flour, root vegetables, sauces, meats and delectable mushrooms.

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The not to far away Mediterranean sea provided plenty of seafood; in Liguria we ate pasta dressed by the local famous pesto, a sauce made of fresh basil, pine nuts and olive oil, all locally sourced ingredients.

Italian food ingredients

 

In the morning, we consumed healthy breakfasts of artisanal breads, jams, cheese and cold cuts. We also had fruit, two or three types of pie, strong piping hot espresso coffee, cooked by the B&Bs owners & hosts.

 

Home kitchen. Italian cooks.

After breakfast we descended from the top of mountains to trails among forests of beeches and chestnuts or hiked to peaks allowing a glimpse of the Mediterranean Sea.

When we reached the coast, after eight days of hiking in the mountains, we celebrated the end of our hiking tour in the Apennine Mountains by savoring a scrumptious gelato!

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