Products

"Erbaluce di Caluso" Wine

Straw yellow coloured still wine, it has numerous greenish reflexes and brilliant clearness when it is young. Its very fine scent reminds of field flowers, with notes of acacia and hawthorn. The flavour is fresh and dry. The sensation that return to your mouth are supported by a balance nerve, that softens at the end with light almond notes. The noble characteristic of the Erbaluce is in the distinct ability to evolve over time. After three or four years of ageing, …

“Carema” Wine

Two local varieties of the Nebbiolo grape, the Picutener and the Pugnet, the morainic rocks of Carema on the border with Valle d’Aosta. These are the secrets of one of the most noble Piedmont wines, the Carema that from 1967 has obtained the Registered Designation Origin Label. The production of these grapes has developed stubbornly on the slopes of Monte Maletto, between 350 and 700 metres of altitude, thanks to a dry terracing work that required both patience and …

Antique Piedmont Corn

The areas of the Turin province are traditionally used to farm corn are the Canavese, the lower Val di Susa and the plane that extends between Turin and Pinerolo. The farming of certain antique varieties (Yellow and red Pignoletti, Ostenga, Nostranodell’Isola, Ottofile white, yellow and red) have reached us. From these precious late corns, farmed throughout the provincial territory, you obtain polenta flour of high quality and greater taste. With the flour from …

Cabbage of Montalto Dora

In Montalto Dora the loose and fresh terrain favour farming a variety of cabbage that is botanically recognised as “sabauda” and is know for its quality and flavour excellence: essential for the zuppa ’d pan e còj, great for collecting the bagnacàuda directly from the terracotta stoves, perfect to wrap the Canavesecaponèt mix.

Source: Paniere Dei ProdottiTipici Della Provincia Di Torino (Basket of the typical products of the province of Turin)

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Canestrelli of the Turin Province

Typical sweets of the Canavese and Valle di Susa region, the Canestrelli have been prepared since Medieval times when, placed in intertwined wicker baskets, they were a special delight on important occasions. These wafers, with a variety flavoured with lemon, vanilla and cocoa, they still keep their antique traditional shape: thicker and with detectable grids, the Vaie Canestrelli, thin and with a slighter grid compared to the Montanaro ones; the ones from Tonengo …

Civrin of the Valchiusella

The Civrin of the Valchiusella is a cylindrical shaped cheese made from raw cow’s milk weighing between 0.8 and 1.1 kg. Minimum ageing is 10 days, but it is best enjoyed after at least 15 days. It is produces in Valchiusella as per tradition. The cows, hardy native breeds, are in the pasture for the entire seasonal period where it is possible, from the first grass in April up to the November snow.

Source: Paniere Dei ProdottiTipici Della Provincia Di Torino ( …

Honey from the Alpine Valleys of the Turin Province

Antique apiculture texts are a witness to how honey production, caried out according to procedured passed down all the way to our times, belong to the most antique traditions of the mountain territories of the Turin province. The Mountain Honey from the Turin province includes the following honeys: multi-flower - alpine flora and honey made using mostly chestnut and linden - and single flower - chestnut (Castaneasativa Mill.), rhododendron (Rhododendron ferrugineum …

Lanzo and Canavese torcetti

Developed probably in Lanzo - where even breadsticks were “invented” - but spread out to the entire territory of Valli di Lanzo and Canavese very soon, the Torcetti look like irresistable “sweet breadsticks”, with an almost caramelised surface, folded like a drop. The Torcetti or “Torchietti”, as they were called a long time ago, originally were larger than the ones today. Obtained from the bread dough and passed in sugar or honey, they were baked on the pening of …

Mountain potato of the Turin Province

The potatoes started to be planted in Italy beginning in the 19th century, especially in pre-mountain and mountain territories. Rich in carbohydrates, mineral salts, vitamins, folic acid and pantothenic acid, especially for mountain populations, potatoes were found to be a fundamental food resource. In the mountain territories of the Turin province, up to 1800 metres a.s.l., along with the Italian and foreign varieties recently introduced, local selections are …

Salampatata of Canavese

In the Canavese one of the most typical and characteristic salamis of the Winter season is the “Salampatata”, a soft pork meat based sausage (present not less than 50%), lard, boiled potato and spices. This flavourful salami is eaten fresh or after a brief ageing, raw (sliced or spread on toasted bread) along with the eggs in the frittata or in the oven.

Source: Paniere Dei ProdottiTipici Della Provincia Di Torino (Basket of the typical products of the province of …