Terroir and gastronomy

Poires tapées
This recipe was updated in the nineties in the village of Rivarennes.

Traditionally made, they are the result of long dehydration: peels are peeled, placed on racks, tail down, then placed several days in wood-fired ovens.
Once dry, they are then flattened using a specific instrument, the "platissoire", and placed in a heating chamber before being packaged.
Initially, it was a method of preparation - pears were "kicked" with a male- to limit the risks associated with scurvy during long crossings!
They are nowadays consumed rehydrated: soaked in Loire wine, brandy or cooked in a sugar and cinnamon syrup...
Simply delicious!

For more information about Poires tapées : www.poirestapees.com, www.asso-petri.fr/poire-tapee-de-rivarennes

Goat cheese AOC Sainte Maure de Touraine
This raw milk cheese is served as such or integrated into the composition of more complete recipes (salads, pies, sauces...).
Truncated conical in shape and crossed in its centre by a sprig of rye printed with the producer's contact details, Sainte-Maure can be consumed fresh or more refined, according to everyone's taste.

For more information about the Sainte Maure de Touraine : www.stemauredetouraine.fr

Rillons, Rillettes, Andouillettes
"The rillons and rillettes of Tours were the main element of the meal we made in the middle of the day".
As early as the 19th century, Honoré de Balzac praised the Tours charcuterie and its specialities.
He even describes Rillons as "fried pork leftovers, looking like a cooked truffle"!
Once simmered over a wood fire, these succulent diced pork can be served as an aperitif but, served in a salad, they are ideal as an appetizer and are perfect to garnish Touraine's tables all year round.
The finer pieces of pork, crushed with a fork, are reserved for the famous Rillettes de Tours.
They have the reputation of being less fat than those of neighbouring terroirs.
Finally, while rillons and rillettes can be enjoyed plain, they are sometimes combined in the composition of local specialities: fouac meal, tourangelle pie with rillons, etc.

Fouaces and Fouées

Les Fouaces is also an authentic Touraine tradition.
Their origin dates back to the Middle Ages: these tasty rolls were then baked near the fireplace, hence their name!
For the record, those that made it possible to check the correct temperature of the oven were the origin of the famous "Picrocholine Wars" of Rabelais, opposing Grandgousier, Gargantua's father, and Picrochole, the king of the village of Lerné.
Nowadays baked in the oven, these cakes are still served warm in wicker baskets and accompany green salads, goat's cheese or rillettes.

Filled, they can also be used as a real meal, as in some fancy restaurants, many of which are located in the Chinon region, the historic stronghold of Rabelais.

Fruits and vegetables
On the Touraine markets, the stalls offer a variety of fresh products: artichokes, white-stemmed asparagus, of which our department is the second largest French producer, but also celery, salads, cauliflower, beans, peas, etc.
Fruit production is also very important: pears, apples, walnuts, plums and other fruits are grown in the orchards of our countryside.
Let's not forget the mushrooms, grown in the cellars dug in the tufa, or the autumn pleasures: grapes and porcini mushrooms.

Wines
Touraine has more than ten AOC wines, red wines (chinon, bourgueil, saint-nicolas-de-bourgueil, touraine…) and white wines (vouvray, montlouis-sur-loire, touraine sauvignon…).
Sparkling or still, dry, semi-dry or sweet, tannic or more fruity, Touraine wines offer a wide variety of pleasures.
There are two wine routes, walks in the vineyards and of course many producers open the doors of their cellars for a visit or a tasting...
The event not to be missed: Vines, wines and hikes in September!
For more information about the wines of the Loire Valley: www.vinsvaldeloire.fr, www.vignesvinsrandos.fr
Many other products are made in Touraine: Beer from the Brasserie de L'Aurore, terrines from the Ferme de la Roche Martel, Honey and other derived products, jams, jellies, fruit juices, Hallard confectionery, Racan sweets and artisanal Sonzay ice cream!

For more information about the terroir and gastronomie in Touraine
www.touraineterroir.fr
www.touraineloirevalley.com

Back
 
In the Centre-Val de Loire region, between La Flèche and Beauval zoodiscover
Camping L'Arada Parc
Hôtel de Plein Air ****
Camping in Indre-et-Loire near Tours and the Châteaux de la Loire
100 Rue de la Baratière - 37360 Sanzay
Indre-et-Loire - Centre-Val de Loire - France
Phone: 00 33 2 47 24 72 69
E-mail: info@laradaparc.com

Latitude : 47.526208
Longitude : 0.450879

Camping L'Arada Parc
Hôtel de Plein Air ****
Camping in Indre-et-Loire near Tours and the Châteaux de la Loire
100 Rue de la Baratière - 37360 Sanzay
Indre-et-Loire - Centre-Val de Loire - France
Phone: 00 33 2 47 24 72 69
E-mail: info@laradaparc.com

Latitude : 47.526208
Longitude : 0.450879

Opening dates From March 31 to September 30, 2018 Opening hours Reception from 8:30 am to 9:00 pm non-stop for arrivals.