Trout salad with butter beans from Val Borbera

This dish, served in a few restaurants in the Borbera Valley, is made from “farm to fork” ingredients, it contains products grown and raised locally. The trout used in this recipe come from farms upstream of the Pertuso Straits, the Timorasso wine used for boiling is of recent production in this valley and the fagiolane beans (similar to butter beans) are grown in local vegetable gardens.