Gastronomy
Who has never heard of this famous aligot with sausage, farçous, spit cake, truffade and so many other specialties that fill restaurants and country markets?
I feel like I made your mouth water ...
So before you arrive, just that you know a little more, here is a brief overview of these Aveyron specialties !
L'aligot
If you manage to spend a few days in Aveyron without tasting an aligot with sausage, hats off !
A real institution, this simple dish made with potatoes, tome fraiche (fresh cheese) and cream, requires a real knack to make it "thread" ...
The farçous
Everybody its own recipe, for some with meat and for others especially not !
In short, you have understood that everyone has their farçou, sure thing that you will find chard greens in there and that no matter the recipe, you can't resist.
Truffade
Truffade or even retortillat, you'll find the same basic ingredients as for the aligot but this time the potatoes are sautéed in the pan before the fresh tome is incorporated ...
Enjoy your meal !