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 Conortium directly produce Amaro Arduino made with the herbs of Canavese valleys, that you can find by our restaurant members.

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 The toma from Ceresole, already mentioned in historical documents in 1400, and civrin from Valchiusella represent some of the typical cheese of the area, but each area has its specific features, in a magnificent gastronomic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.

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

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.

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



The pleasures of the table reserve very pleaseful surprises in many restaurants, taverns and farmhouses in the canavese area.
The starters have a fundamental importance in the dining Piedmontese style, and are, first of all the aforementioned salami, sasauges and lard. The other appetizers are usually made with eggs, or stuffed vegetables, sauces combined with the anchovies or the boiled tongue, or still using gelatine or sweet and sour to present vegetables and meat.
Prince of the Kitchen in Canavese is the rustic cabbage, which we find in “caponet”, cabbage rolls stuffed with meat, and cabbage soup called "supa mitonà" with bread, soup and cheese (and in some versions also sausage and onion).
Among the soups, typical those based on milk, rice and chestnuts, or the meat broths or cheese to which the olds used to add plenty of cheese and some spoon of red wine. Festive dish was homemade agnolotti or tajarin, while rice was consumed frequently, with mushrooms, vegetables or pumpkin. The meat also was once reserved for moments of celebration, with sumptuous boiled meat, accompanied by red and green sauces, or savory stews with game (hare, wild boar) in Carema or Barbera accompanied by polenta, or with Mixed fry, or with the Canavese rabbit. The basic dishes of Canavese cooking, however, are essentially two: bagna caoda, which is a hot sauce made by garlic, oil and anchovies accompanied by raw or cooked vegetables, and tofeja (ie the beans with pork rinds and pork leg cooked in a wood oven in a traditional earthenware pot from Castellamonte) which is often freely distributed at Carnival. We have to remember also fresse (meatballs offal with raisins wrapped in pork) and other dishes of the banquet which followed ritually the domestic production of sausages and pork.
The basic ingredients and traditional recipes are now reinterpreted by the restaurateurs of the consortium who can offer in every season tasty and intriguing dishes.



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