Asparago di Santena e delle Terre del Pianalto Asparagus is a plant with special diuretic properties and has a history stretching back thousands of years. The organoleptic qualities of the Santena asparagus, for which it is so highly prized by gourmets,...
Cavolfiore di Moncalieri The typical cauliflower of Moncalieri is not only a vegetable appreciated for its excellent flavour and the particular crunchiness that makes it suitable for all gastronomic preparations, but it is also very beautiful. It has...
Cavolo Verza di Montalto Dora In Montalto, the loose and cool soils favour the production of a variety botanically recognised as 'sabauda' and known for its excellent quality and flavour: indispensable for the 'd pan e còj soup', excellent for scooping bagna...
Ciapinabò o “Topinambur” di Carignano Although originating in the southern United States, Ciapinabò has been cultivated in Piedmont for centuries. Today, it represents an alternative crop of considerable interest. The tuber is used in various fields, from dietetics to...
Cipolla Piatlina bionda di Andezeno Its tender and sweet flesh, intolerant of industrial processing and elaborate gastronomic manipulation, makes it particularly suitable for baking in the oven and stuffing with the traditional meat filling. Harvested at the end of July, in autumn...
Fagiolo Bianco Piattella Canavesana di Cortereggio The Piattella Canavesana is a white climbing bean with a flat grain shape, characterised by an extremely thin peel, which makes its flavour special. It is mainly eaten in the typical Canavese dish, the Pignatta.
Patata di montagna della provincia di Torino In the mountainous areas of the Province of Turin, up to 1800 metres above sea level, alongside recently introduced Italian and foreign varieties, ancient local selections are still cultivated, which have valuable organoleptic...
Peperone di Carmagnola The Carmagnola pepper, with its bright red or intense yellow colour, is known and appreciated throughout Piedmont for its unique characteristics of quality and genuineness. The famous four morphological types - the Quadrato (the...
Ravanello Lungo di Torino The 'Ravanello Lungo di Torino' was born from a cross between two different radish varieties, specifically the Ravanello Torino - red and white, early, but tending to be hollow on the inside, selected by a skilled farmer in Testona...
Sedano Rosso di Orbassano The Tours violet celery comes to Piedmont from France and is tastier and more tender than the local ones. Over the years it has acclimatised very well in the vegetable gardens surrounding the city of Turin, particularly in Orbassano...
