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On the farm

Specialities of the Ségala
Farm shops
Farm tastings
Local recipes
Markets / Fairs

La grillée de châtaignes

Gastronomic specialities
The scalded
The tripous
The Veau d'Aveyron and Ségala
The rissole

Ancient cultures


Gastronomic specialities

The scalded
The smarting is the oldest of all "cakes" on sale in our regions. Mentioned in a charter dating from 1202, this ancient specialty biscuit was known under the name of "Panis who disunher Eschandatis (called scalded bread). 
It was only later that craftsman had the idea to add aniseed (already known Gauls) to the dough. 
These breads scalded a new taste had immediately favor the greedy who did not hesitate to book in for their impromptu desserts. 
Today the recipe has not changed since the Middle Ages. Here are the highlights: 
The base is a dough flavored with anise, 
The triangular shape is given by folding the edges 
A poached in boiling water alters the texture and appearance of the preparation. 
This makes the cookie more digestible by a loss of the starch. 
Once drained, the scalded is baked in a hot oven (preferably wood). 
Tastes changed and refined, as we now develop t pasta thinner, richer in which are incorporated sugar, eggs, honey and other ingredients. Thus were born the "Janot" scalded and other "fancy". 


The Tripous
For very many years the tripous are the traditional dish of Segala and Rouergue. 

The tripous Naucellois
Before 1900, they were made by agricultural waste on Sunday morning before the start of "Pagés" - owners of agricultural estates and their servants for mass. 
After the construction of the railway Rodez and Toulouse-attendance by farmers Hostels in towns and stations on the occasion of fairs, markets or the receipt of wagons of lime, the dish becomes tripous basic puzzle crust in the morning, then a tradition after the first Mass for a meeting between farmers and friends from various backgrounds. 
A Naucelle Widow Mrs. Firmin Fraysse collected the recipe from his employers (1905-1908) of the butchery hotel Rigal. Until 1900, she concocted this delicious dish at the Hotel des Voyageurs which was attached a butcher. His recipe was then taken over by Mr Savy, his employee, to whom she sold her business to butchers. 
This is the way to accommodate veal tripe "tripous" who got the trade fair of Rodez, in 1966, the first National Grand Prize for Best tripous, presented and judged by members of the tripe-seller of or Normandy, presented and made by Mr. Ch Savy at Naucelle. 

The tripous today
The tripous can now be consumed throughout the department, while its origins are North Aveyron. Its name changes according to the region: "trénels" for the region of Millau, "small" for the region Espalion. 
It is made of sheep's stomach, a stuffing made of ham, garlic and parsley and some add veal tripe. The stomach of a sheep or calf, is detailed in long strips, then cut in lengthwise and where they roll the stuffing. Once tripous up, it is linked with either a hose or sometimes sewn and tied with a string. 
His cooking is done in a good veal flavored with white wine and tomato sometimes, but slightly. 
Its success is equal to the challenges it provides for its manufacture. We have lunch (breakfast) with tripous it "dinner" (lunch) with tripous and it also "four hours" or on "despertine", which is the same, and always with tripous (with some exceptions). 
The competition for "Best tripous" happens every year in Rodez before a jury of experts who cut and size, according to their origins, but the result is good, and even in the top ten, fans find satisfaction. 
One more word on his cooking, it is slow and long, allowing the reduction or evaporation of the cooking, which gives the preparation that accompanies a perfect finish.

Canning manufacturing tripous "The Naucelloise" is open to visitors. You can find more information in our section of visiting companies . 

Veau du Ségala

The Aveyron veal and Ségala

The Veau d'Aveyron and Ségala is a production of more than a century that is increasingly popular with consumers throughout France. Today are more than 850 breeders with more than 300 on the Ségala Aveyron who practice farming. They are grouped in the inter IRVA and are committed to produce according to the golden rules of conventional farming know-how acquired over time as well as the current methods of selection and management herds.
For the sake of quality, The Calves Aveyron and Ségala must come from meat breeds include: Limousine, Blonde d'Aquitaine breeds and crossbred lactating. Buildings rearing calves Aveyron and Ségala must provide optimum comfort to the animal. 
Here calves are fed as before. Feeding Calf Aveyron and Ségala is essential for the quality of the meat. The diet is based on milk and cereals. 
The Veau d'Aveyron and Ségala enjoys a double guarantee of quality and origin. Since its birth, the calf is controlled specifically. A specification defines specific farming to provide a top quality meat. 
This channel is controlled by an independent certification body QUALISUD, approved to EN 45011. 
The Veau d'Aveyron and Ségala has 3 official signs of quality: 
• PGI (Protected Geographical Indication) since 21/06/1996 
• Label Rouge on meat since February 1994 
• Label Rouge on processed products since 2001. 
These certifications assure consumers traceability of products of the birth of the calf to the consumer's plate. 
You will find the Aveyron veal and Ségala in traditional butchers Aveyron, caterers, restaurants and country inns in the region but also throughout France in Stores Auchan and Picard frozen.

You can find more information on IRVA in our section Veal Ségala . 

  The rissole
The rissole fat or stuffed with prunes is a specialty Rieupeyroux once we tasted the Shrove Monday in the "fair to rissole" which attracted large crowds. 
They are prepared with dough, topped with pork chopped and then passed to the pan. In rissoles are stuffed with dried plums. 
Can still be found in pastries Ségala. 

Anciennes cultures of Ségala

This is the rye gave the name Ségala 18th century, as the cultivation of this cereal was widespread. She had the advantage of being less demanding in terms of soil quality than wheat. Indeed Ségala is characterized at the time by the poor quality of its schistose soils. Culture rye grain darker than wheat gave the inhabitants of Ségala the nickname "black bellies." 
Today culture has almost disappeared after the agricultural revolution and the revolution in transportation. Indeed, the arrival of the railway in the early 20th century Ségala in the region will facilitate the use of lime. This will enrich the soil will finally bring the wheat. Ségala today can boast of becoming one of the richest agricultural regions of southern France. 

The 17th and 18th centuries, the production of the Chestnut has to cope with many shortages. It was used both for animal feed for farmers. 
The harvest is spread over many days. In their bugs, "Pelous" they were stacked. These piles of "Pelounies" were trampled or beaten with rakes to extract fruit. They were then collected by hand or with pliers wood, "gatafos" to draw bugs. 
When all fruits were extracted, they were brought to "secadou." Each farmer had one, even though the chestnut was not the basic meal of "Segali" it contributed greatly to his power and that of livestock. Fresh chestnuts were placed on racks or perforated plates. They lit a fire in wet trunks on the ground. With the heat and smoke, dried fruit, and insects are kept were destroyed. 
Sometimes we used a sort of cylindrical or cubic utensil in which we put bricks of coal from the mines and Carmaux called "los braziers." It is consumed more slowly and kept the heat all night. 
After a fortnight, chestnuts were dry and could be "decufelados", ie we removed the skin. Peasants best equipped used a hollow trunk, the "bourgnou," in which he poured a large basket of chestnuts, "guirbado." Using a pestle filled with toothpicks, the "bardadouille" they clapped chestnuts. Others used their bags waving or banging against the wall. 
Then the chestnuts were scrutinized big hole, "curbel." The best were consumed, they were called "auriols" or "castanhous." The others were mixed with potatoes for the pigs. Pigs fed and had the tastiest flesh and were sold at the fair January Pradinas, the largest in the region. 
Fête de la châtaigne de Sauveterre
Just like the other two crops, the potato has played an important role in the life of Segali. It is only under Napoleon that people recognize the benefits and the possible consumption of potatoes. Until then, this culture was intended for pigs. Mentality at the time was such that the roots do not eat. The potato was called "the root of evil" because we thought she poisoned. At this time, Napoleon served potato its prisoners saw that they were very good, the potato has been consumed. Cuiseuse the potato arrived in Pradinas with 36 prisoners of war (39-45) pradinassois who restored this machine during the creation of the first large barns in the area. During the war, the Germans were ahead of the barns that already included more than 200 pigs. They had developed this machine that can cook at once 800 kg to 1 tonne of potatoes. When these prisoners have returned to the Ségala after the war, the barns were developed. They are then associated and retuned the machine they had seen in Germany. To store potatoes for animal feed, it was silos on the ground. Is superimposed layers and layers of straw potatoes to keep them. 
This culture has played an important role, as the chestnut, to cope with food shortages. The potato is a highly nutritious food, which is very suitable to the situation. There is, then, a multitude of varieties of potato, now extinct. Aveyron still keeps the passage of this culture with the famous aligot extensive and delicious truffles, traditional dishes of the department. 


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Office de tourisme Pays Segali
Place Jean Boudou 12800 Naucelle
Tél.:05 65 67 16 42
Courriel : o.t.naucellois@orange.fr
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