Food and Wine

THE BASKET OF LOCAL PRODUCTS

SELECTION

The valleys of the Canavese, particularly Alto Canavese and Valle sacra, are known for the production of vegetables and fruit  (which you can find by our members L’Orto di Alby in Valperga, Terra di Mezzo in Castellamonte, La Bedina in Rivara), especially berries and delicious apples, with crops conducted in accordance with nature, through the integrated or organic method. From fruits and vegetables local farmers obtaine jams, juices, creams, sauces, pickles, and other specialties. The beautiful vineyards that characterize the landscape of gentle hills around the Sacro Monte di Belmonte produce a light red wine and sparkling derived from mixed blends of prevailing Nebbiolo grape. Recently these territories were included in the DOC Canavese and are launching new productions of great interest. The “historical” places of the wine of the Canavese valleys are without a doubt the extraordinary slopes of Carema, the terraced vineyards of Baltea perched on the rocks area, with typical stone topion, which produces the prestigious DOCG Nebbiolo of Carema. Members of the Consortium are the Wine producers Caretto, Tenuta Roletto, Orsolani, Massoglia, which produce all of the Canavese DOCG and DOC wines: Erbaluce di Caluso, metodo classico, Passito, Red Canavese, Canavese White. Not only wine, Laboratorio Hopster in Cuorgnè produces an excellent natural craft beer. One of  the specialty spirits of the Alpine valleys of the Canavese is the genepy (40° c distilled from a sort of mugwort), produced by Stella Alpina, within the Gran Paradiso National Park, in harmony with nature. With genepy are also produced other liquors. Our Consortium directly produce Amaro Arduino made with the herbs of Canavese valleys, that you can find by our restaurant members.

CHEESES

The cheeses have their character or quality peaks in tomini vaccines or goats, fresh or seasoned, and tome from vaccine mountain pasture, sometimes flavored with herbs and chili or processed in typical manner like “bros” and “salignon”. The toma from Ceresole, already mentioned in historical documents in 1400, and civrin from Valchiusella represent some of the typical cheese of the area, but each area has its specific features, in a magnificent gastronomic biodiversity.

The cheeses can be combined with honey and the typical Canavese mustard, but producers have set the boldest combinations that combine tradition and innovation (pear and saffron chutney, fruit and vegetable). Look fot them by La Terra di Mezzo in Castellamonte.

SALAMI

Even the production of salami has its glorious moments with typical salampatata (potato salami), to be eaten fresh, and the rustic bacon. Typical salami is also the mocetta (dried beef) once produced with chamois and today with goat meat.

DESSERTS

Among the sweets we remember the Chivasso nocciolini, cornmeal biscuits, butter torcetti, ancient giuraje and pralines of the Gran Paradiso.

Producted at family level but with valuable varieties (chestnut, rhododendron, dandelion, alpine flora, acacia) is the local honey  which can be found by the beekeeper La Margherita in Caselle. Interesting are also the wood products such as berries, wild herbs, chestnuts and mushrooms.

You can find these products of excellence by the members of our Consorzio

Mais, canapa,

With flour of the ancient local maize, “red pignoletto” and “island homegrown” prepare, in addition to sorghum pastries, wonderful polenta to pair with cheese or game.