Extraordinary Food of Distinctive Quality
Bagnet Verd Salsa Piemontese al Prezzemolo offers a fresh, herbaceous experience with a smooth yet slightly textured consistency. The bright aroma of parsley combines with subtle garlic and olive oil notes. On the palate, it delivers a harmonious balance of herbal freshness and rich olive oil, with a gentle garlic heat. This versatile sauce adds…
A smooth and velvety texture with a rich, sweet flavor that comes from slow-cooked onions. The aroma is warm and savory, with deep, caramelized onion notes that invite you in. On the palate, it offers a perfect balance of sweetness and umami, with a delicate richness that lingers.
A smooth, velvety texture with a delicate sweetness from the slow-cooked leeks. The aroma is subtly earthy, with rich, caramelized notes of leek that fill the air. On the palate, it delivers a refined balance of sweetness and mild onion-like flavor, creating a creamy, savory depth.
A vibrant mix of peppers, carrots, cauliflower, courgette, onions, and tomatoes, all preserved in premium olive oil. The vegetables maintain their distinct flavors, with the olive oil enhancing their natural sweetness and earthy notes, while providing a smooth, silky texture. This versatile dish can be served both warm or cold, making it ideal for any…
A colorful blend of sweat and sour peppers, carrots, cauliflower, zucchini, and soring onions, all carefully preserved in a sweet and sour pickling brine. The brine strikes the perfect balance between tangy vinegar and a touch of sweetness, enhancing the natural flavors of the vegetables
A vibrant mix of four varieties of Carmagnola bell peppers, including the Corno di (Ox-Horn) pepper, protected by a Slow Food Presidium. The peppers are perfectly balanced with a sweet and tangy vinegar dressing, offering a satisfying bite with subtle smoky undertones. Ideal as a starter or side dish, they deliver an authentic taste of…
In 1900, a visionary horticulturist named Domenico Ferrero introduced Peruvian pepper seeds to the agricultural town of Carmagnola, just south of Turin. Over a century later, those peppers—now protected by Slow Food and cherished throughout Piedmont—nearly vanished. For three generations the Tachis family of Cascina Fiume has cultivated four distinctive varieties of Carmagnola peppers, refusing…
The flavor of this raw sheep’s milk cheese (Pecorino) changes during the year according to the seasonality of pasture vegetation and the sheep’s diet. Trebbione has pronounced fruity, buttery and slightly boozy flavors that accompany a supple, elastic paste due to the cheeses’ hay and linseed oil rind designed to seal in moisture as the…
Preserving cheese in walnut leaves is in keeping with the tradition of the Siena area’s forefathers who used this method to preserve Pecorino during the warm months. The protection offered by the leaves allows this pasteurized sheep’s milk cheese to age slowly, taking on distinct antique flavor characteristics that are long forgotten among other Pecorinos;…
A soft Pecorino cheese made with sheep milk, MonnaLisa Fiorita (meaning “flourish” or “flower”) is named for the edible flourishing rind of this type of cheese. This is part of a Piedmont tradition that makes a milder version of the Tuscan sheep’s milk white mold rind. For Fiorita, the rennet is added to the milk,…