Yellow cauliflower
Healthy, nutritious, yellow... good and Slow Food Presidium. Also excellent raw, in salads, with oil and Parmesan cheese, pepper and salt, it is a variety reminiscent of the Roman variety. It has a more pleasant taste and resists cooking better, maintaining its crunchiness and is not too fragrant. The green leaves that wrap around the corymb can also be used, they are excellent. It is sown in April to be harvested at the end of October and throughout the winter thanks to its high resistance to frost.
Long radish
Firmness of the pulp and absence of pungency. These are the main characteristics of the long radish resulting from a cross by a local farmer in the 1950s between a local variety called Ravanello Torino and a Ligurian variety called Ravanello Oliva. It is a radish that can be eaten in salads, with oil and salt, or simply raw, without dressing. The fresh leaves can also be eaten in salads or cooked in omelettes and soups. Today it is cultivated all year round.
Tripe
Compressing tripe to make a sausage more substantial than a sausage and similar to a salami. This is the innovation introduced in Moncalieri since the Middle Ages in the processing of tripe. The city was in fact the site of an important boario forum near which large quantities of animals were slaughtered and was therefore a popular place for the processing and transformation of meat and offal. Tripe is generally eaten as an appetiser after being sliced or, more rarely, portioned into cubes. It is sometimes seasoned with extra virgin olive oil, lemon and black pepper or flavoured with various types of spices and can be used as a base for hot dishes.
Every year, in October, Moncalieri hosts the National Tripe Fair: three days dedicated to the celebration of tripe with tastings, meetings and various entertainments.
Lard and salami from Moncalieri
In Moncalieri, the butchering tradition reaches excellence with two unique products. The Moncalieri lard, handmade by the Salumificio del Castello, uses shoulder of heavy Italian pork, guaranteeing a minimum thickness of 4 cm. The sausage 'd Muncalè, made with cuts of pork shoulder and bacon, offers an intense and aromatic flavour, ideal to be enjoyed after cooking.
The boiled meat tradition
Moncalieri boasts a long tradition linked to livestock breeding, culminating in the historic Fiera del Bue Grasso (Fattened Ox Fair), an event that promoted local livestock quality. Today, this tradition lives on in the Bollito Fair in October, where Piedmontese flavours are celebrated with around 1,500 kilos of prized meat.