Our sweet specialties

Among our specialties, some are emblematic and must be tasted: the pogne and the raviole. You can taste them at the restaurant but also buy them easily either in bakeries (for the pogne) or in grocery stores and even in supermarkets (for the raviole).

The pogne

The making of the Romanesque Pogne dates back to the Middle Ages. At Easter time, it was traditional to take a handful of bread dough to which eggs were added. Today the Pogne is composed of flour, leaven, sugar, butter, eggs and is traditionally flavored with orange blossom. It can be found year-round in most bakeries in the territory. But it’s always at Easter that you’ll find the most of them on the shelves, especially the biggest ones, up to several kilos, to share with the family!

DID YOU KNOW?

The name Pogne comes from the word handle. When pralines are added to the Pogne, it is then called Saint Genix. This refers to the Savoyard commune where pralines were first added to the Pogne.

The ravioli

Ravioles originated in Royans, very close to Hauterives. In Roman antiquity, we find the first testimonies related to raviole then called “rissole”. Later, this delicate and richly flavored dish quickly became a favorite of royal courts. But its real culinary turning point came in the 18th century when a recipe appeared that was entirely due to French refinement: raviole du Dauphiné.

A recipeoriginal and typically regional made with Comté PDO, fresh white cheese and parsley that makes raviole a unique production recognized by two appellations guaranteeing its optimal quality: Label Rouge and IGP. The ravioles are eaten hot: plain or with a sauce (with mushrooms, blue cheese…) or in gratin. It’s also a good idea to eat them fried with a green salad! The restaurants of the territory will be able to make you discover all the imaginable recipes around this small square of filled pastry.

The recipe

Gratin of ravioli

This recipe can be made all year round. Depending on your taste, you can add blue cheese or mushrooms to the preparation. In summer, you can easily add zucchini.

Based on 4 people | Very easy

INTEGRATED

500 g frozen Dauphiné ravioli
800 ml whole liquid fresh cream
100 g grated Gruyere cheese
Salt and pepper

PREPARATION

– Pour the detached frozen ravioli into a baking dish without thawing.
– Add the liquid crème fraîche and sprinkle with grated Gruyere cheese.
– Add salt and pepper to taste.
– Leave to bake for 25 minutes in a preheated oven at 180°C.
– Serve as soon as it comes out of the oven.

Selection of restaurants