Canavese food and wine tour with Lorenzo Labriot
Hello! My name is Lorenzo Labriot, and I was born in Ivrea; I am an “eporediese” by birth and by heart.
I think the Canavese is an extremely prosperous land whose clear identity is defined by its great heterogeneity. A territory rich in lakes, rivers, forests, mountains, castles, museums, food and wine, the precious cultural and architectural legacy of Adriano Olivetti and clearly the Historic Ivrea Carnival. A land whose DNA lies in the artisan passion.
15 years ago I was looking for a job that would have allowed me to stay in contact with people, study and travel and I joined the catering sector almost by chance. This allowed me to learn and share different experiences, from cafés to starred restaurants, from wineries to major events, from Hotel accommodation to outdoor tourism, from wine shops to the creation of food and wine routes. I found my own North Star when I left this land, while I was attending the Faculty of Law in Turin.
My interest in this sector grew up along with my professionalism recognised by different qualifications, such as Professional Sommelier AIS (Italian Sommelier Association), WSET (Wine & Spirit Education Trust), Tourist and Environmental Hiking Guide, Food and Wine Teacher and others. Over time, the working need to know other Italian and European wine areas de facto has led me to travel more and more and to enjoy the great enthusiasm that each wine producer conveys when he / she talks about his / her work and land. The natural consequence was to look at my beautiful moraine amphitheatre with different eyes, realising that the Canavese is a unique pearl in the midst of many Italian beauties which only waits to be visited and discovered.
This is why I do firmly believe in the Wild Wine Tours project that aims at combining a responsible wine tourism with the territory in a synergistic way.
Lorenzo Labriot – Wild Wine Tours
+39 340 546 6471
Food and wine of Canavese: typical courses, excellent products, and wines.
There are several types of wine you can taste in the Canavese: first of all, the famous Erbaluce by Caluso Docg in its still, sparkling, or straw version, the Carema Doc (a mountain wine produced from Nebbiolo grapes grown on terraces supported by rare, beautiful columns), the Canavese Bianco Doc and the Canavese Rosso Doc.
The typical products of the Canavese valleys and hills
- Many cheeses are produced in this area, cow’s cheese, goat’s cheese, fresh or aged cheeses.
Worthily to mention the goat or cow Tomini, the mountain pasture Tome (such as the Toma of Ceresole), the Civrin of Valchiusella and some special preparations such as the Bross and the Salignon. Several cheeses are flavoured with herbs and chilli pepper.
- Among the cold cuts, you must absolutely taste the Mocetta made from goat meat, the potato salami (to be tasted fresh) and the rustic lard.
- Forest products, such as wild herbs, chestnuts and mushrooms are also widely used, according to the seasons.
- Many farms of the region cultivate seasonal vegetables from which they produce creams, sauces and vegetables preserved in oil or pickled vegetables.
- Apples of this area are delicious. Exquisite compotes and jams are obtained from fresh fruits or berries, as well as the typical Mostarda of Canavese.
- Honey is excellent and obtained from various type of plants, such as chestnut, rhododendron, dandelion, alpine flora, and acacia; perfect to be tasted with a platter of cheeses.
- To be absolutely tasted among the appetizers, the stuffed or marinated vegetables, the boiled tongue with anchovy sauce and the stuffed cabbage Caponet.
- The Menu of first courses offers soups, milk, rice, and chestnut broths, homemade Agnolotti and Tajarin, risotto. A first course that is always present in the local gastronomy is the famous steaming Polenta made from ancient local corn and usually served with cheeses or game.
- And what about the main courses? Not to be missed: the boiled meats with red and green Bagnet, the hare or boar stew with Carema or Barbera, the variety of fried vegetables of Piedmont and the rabbit prepared according to Canavese recipe.
- In winter, from November to February, the Bagna Caoda accompanied by raw or cooked vegetables is the undiscussed masterpiece.
- During the Carnival you can enjoy the Trofeja (beans with pork rinds), the pig’s trotter baked in wood ovens inside the typical terracotta pot of Castellamonte and the Fresse (offal and raisins meatballs wrapped in pork omentum).
- Among the different desserts produced in this area, you can taste soft Amaretti, Meliga biscuits, butter Torcetti (dry loop-shaped biscuits) and ancient Giuraje.