Parchi e Riserve del Canavese

Canestrelli are produced in Crevacuore (Biella) and in several Municipalities of the area of Turin (Canavese, Vaie, and Valle di Susa). They are biscuits with an irregular shape given to the processing techniques.

The Duchess' Biscuits are produced in San Giorgio Canavese (Turin). They are cocoa biscuits with a tapered shape, rounded angles and edges, and a crumbly consistency.

Brus da latte is produced all year round in the valleys of the Canavese area (Turin). It is a cheese cream fermented twice, fresh cheese made with whole cow's milk that can be eaten fresh or after 5-6 months of maturation.

Dry Tomino Canavesano is produced all year round in the Canavese area (Turin). It is a fat cheese produced with whole cow's milk. It has a raw and compact texture and matures for 5-10 days.

Fresh Tomino Canavesano is produced all year round in the Canavese area (Turin). It is a fat cheese produced with whole cow's milk. It has a fresh and soft texture and matures for 1-2 days.

The Red-rind Cheese is produced all year round in Valle di Susa and Canavese area (Turin); however, it is also produced in some locations of the Cuneese plain. It is a fat cheese with a raw and soft texture, produced with whole cow's milk, and maturing...

The honey varieties of Piedmont are produced in almost all the Piedmont area in summer and are characterized by the heterogeneous subalpine flora and the various altimetric conditions.

Ajucche are harvested and eaten in spring in the area of Canavese (Turin) and in some areas of the Biellese. Locally called also Agiuche or Aioche, they are spontaneous herbaceous plants belonging to the genus Phyteuma growing in the mountain pastures...

Ivrea Small Onions are cultivated in Quincinetto and Tavagnasco (Turin), and are harvested in mid-August. They are small-size onions, with a diameter between the 10 and 80mm, a spherical or sub-rounded shape. They have a light hazelnut color.

Frisse are produced in Monferrato (Asti) and in Canavese area (Turin), while Grive can be found in the Langhe (Cuneo). Moreover, they are produced in other areas of Piedmont with very different recipes and with different name. However, they are usually...

Goat's Salami is a characteristic product of the alpine chain, especially of Valle di Lanzo and Canavese area (Turin) and in Valsesia (Vercelli). It is a sausage made with goat's meat and lard.

Mocetta is produced in the Canavese area (Turin), in Valsesia (Vercelli), in Val d'Ossola (Verbania) and, in general, throughout the alpine chain, mainly in autumn. It is obtained from the leg, the shoulder, or other cuts of chamois, cow, sheep,...

Potato Salami is produced in the Canavese area (Turin) in autumn-winter. It is a sausage whose name derives from the presence of potatoes among the ingredients.

The so-called Prete is produced in various areas of Piedmont. It is obtained from the pork rind cut into stripes, wrapped up and tied up with a string. It is seasoned with salt, pepper, sage, rosemary, and spices.