Canavese, a land of food and wine excellences that derive from ancient traditions thanks to the characteristics of the territory, whose glacial origin makes its lands rich in mineral salts and therefore an ideal place for the cultivation of vines and berries, for the production of honey and for much more.
In particular, the presence of lakes, the hills of the morainic amphitheater, the constant ventilation coming from the Aosta Valley make the Canavesan microclimate particularly favorable for viticulture. Erbaluce, Canavese Rosso and Carema are among the most renowned wines.
Among the vegetables, vegetables, legumes and flours, Canavese offers typical and exclusive products: Cortereggio's piattella, Montalto cabbage, Ivrea onions, Chivasso's ribd tomato, Red Banquet corn, the many blueberry crops and other berries and... Ajucca, a spontaneous herb with which a delicious soup based on stale bread is prepared.
Among the fine and rare cheeses of the Alpine tradition are the Civrin della Val Chiusella, the Toma 'd Trausela, the Murtret di Quincinetto and all the delicious tomes that the pastures of the Orco and Soana valleys, must arrive in Canavese. And it is a unique experience to enjoy Salignun with miasse, a dish not found anywhere else.
Then, among the cured meats, the refined Salam 'd patata and the classic Piedmontese cotechini and salami.
There are many varieties of honey from sweet to gaggia flowers (acacia) to the most robust chestnut.
To conclude with the sweets with a peasant flavor, whose tradition resides in the common ovens of the countries: the torcetti of Agliè, the peanuts of Chivasso, the canestrelli of Borgofranco, the pasta 'd melia...
And it's not over: chocolate and chocolates, grappas and liqueurs, candies, hemp products, pastry, juices, syrups, herbal teas, medicinal herbs...