Piatti tipici della cucina Canavesana

The area’s numerous restaurants, inns and country eateries have a whole load of delightful surprises in store when it comes to the pleasures of good food.

In this area, antipasti, which are extremely important at any traditional Piedmontese lunch, begin with cured meats and lardo (seasoned bacon fat). The other antipasti are usually made with eggs or stuffed vegetables, or a combination of sauces made with anchovies. Then there is boiled tongue, and the use of aspic or pickling are also popular for the presentation of vegetables and meats.

One of the main ingredients of Canavese cuisine is cabbage, which we find in “caponet”, rolls made of cabbage stuffed with meat, and in cabbage soup, known as “supa mitonà”, with bread, stock and cheese (joined by sausage and onion in some versions).

Authentic local soups include typical versions made with milk, rice and chestnuts, or stocks made with meat or vegetables, which were once enriched with lots of grated cheese and a few spoons of red wine.

Dishes traditionally served on festive occasions were homemade agnolotti (similar to tiny ravioli) or tajarin (fine pasta ribbons), while rice was eaten frequently, with mushrooms, vegetables or yellow pumpkin.

Meat also used to be reserved for celebrations, with delicious combinations of boiled meats served with red and green sauces, or tasty stews made with game (hare, wild boar) cooked in Carema or Barbera wine, accompanied by polenta, not to mention the Piedmont mixed fry (with sweet and savoury components) or Canavese-style rabbit.

Canavese cuisine is based essentially on two fundamental dishes: bagna caoda, served with raw and/or cooked vegetables, and tofeja (beans with pig’s trotters and pork rind slow cooked in a wood-fuelled oven inside a traditional Castellamonte terracotta pot) which is often served at Carnival. Along with tofeja there are also fresse (meatballs made with offal and raisins, wrapped in pork omentum) and other dishes served traditionally as part of the “Seina del crin” (the Pig’s Dinner), the banquet that traditionally followed the home-production of cured meats and various cuts of pork.

About Canavese Food and Recipes

Restaurants in Canavese District:
in this website you can find some suggestions to eat in this land around Turin,

Canavese Valley: hotels, restaurants, wine makers and trip by our experts of Consorzio Operatori Turistici Valli del Canavese.