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Files and itineraries to discover the local gastronomy
The knowledge, enhancement, and promotion of the local cultures and traditions have always been one of the aims of protected areas. A visit to the river and its territory can also represent an occasion to discover the products of the earth and the skillful processing methods our gastronomy can suggest. Parco fluviale del Po torinese offers in these pages useful information to discover a world of flavors enriching your visit to the protected area, combining the safeguard of nature with the economic agricultural activities to promote the collaboration between the Park Authority and the professional agricultural organizations. Moreover, this activity is part of the project called "Turismo Po", which was born thanks to the collaboration among the Park Authority, Consulta delle provincie rivierasche del Fiume Po and the Tourism Department of the Italian Cabinet Presidency.
List of the Agricultural Holdings / Holiday Farms
Search the Products: Sweets, Cheese, Fruit, Liquors and Distilled beverages, Vegetables and Legumes, Bread, Autochthonous Breed and Meat, Rice Pasta and Cereals, Cold Cuts, Wine, All Products
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Found 57 Products. Results from no. 1 to no. 10
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| Sweets | PAT |
| Alpino Chocolate
Alpino is a chocolate with a filling of liquor cream, wrapped up in a silver-color aluminum foil. The liquor is obtained from a mixture of aromas, but the recipe is kept secret. If preserved at a temperature of no more than 20°C and a maximum relative humidity of 50%, the product maintains its characteristic fragrance for about 60 days.
Production Area: Turin.
Legislative Protection: A... >> | |
| Sweets | PAT |
| Canestrello
The name "canestrello" is given to characteristic sweets produced in different areas of Piemonte (Canavese, Valsusa, Biellese), with different ingredients, production methods, and organoleptic-sensorial qualities. The name "canestrello" derives from the characteristic wicker baskets (called "canestri") used to package the pastries after cooking. Canestrello is a very thin and fragile pastry with i... >> | |
| Sweets | PAT |
| Carignano Zest
Carignano Zest are candied citrus fruit peels whose ingredients are only peels and sugar. The traditional recipe is described by Mario Marsero, a confectioner of the 18th century, in the book Dolci delizie subalpine. Piccola
storia dell'arte dolciaria a Torino e in Piemonte, published by Lindau, Turin.
Production Area: Municipality of Carignano.
Legislative Protection: Carignano Zest ... >> | |
| Sweets | |
| Caritun
The term "caritun" derives from the word "charity", since originally this very simple sweet was given to the poor by churches and confraternities. In the past, Caritun was a sweetish bread prepared with the remains of the dough used to make bread, without adding butter, with a bit of sugar, and using the available fruits. Today, Caritun is made with butter, a lot of sugar, concord grape, and many... >> | |
| Sweets | PAT |
| Chivasso Nocciolini
In the field of gastronomy, the tiny sweets called "nocciolini" are the symbol of Chivasso: they can be found for sale in several shops of the town and are the protagonists of a festival held in the town center in mid-June. Chivasso Nocciolini are sweets known all over the world. They are produced according to a traditional method: delicious round hazelnuts of Piedmont are toasted, ground, and mix... >> | |
| Sweets | PAT |
| Corn-flour Pastries
Corn-flour pastries (called in this area "paste di meliga") are characteristic pastries of many areas of western Piemonte, whose main ingredient is corn flour. They weight about 10-12 grams, have a brown color, a crunchy and granular consistency, a sweet and buttery taste, and a shape varying according to the local tradition. In the area of Barge, corn-flour pastries are called "Batiaje". The name... >> | |
| Sweets | PAT |
| Cremino Chocolate
Cremino is a chocolate formed by two strata of nut chocolate filled with a chocolate paste containing hazelnuts, coffee, or lemon. Besides the selected chocolate raw material, Piedmont hazelnut paste (Tonda Gentile delle Langhe), coffee paste, and Sicily lemon extract are used. It is packaged in aluminum foils and wrapped up in a paper strip.
Production Area: Cremino chocolate is produced in Pi... >> | |
| Sweets | PAT |
| Cri Cri Pralines
Cri Cri
pralines are prepared with round hazelnuts of Piedmont, sugar, cocoa, cocoa butter, additives (corn starch, maltodextrine, soy lecithin), and aromas. Cri Cri pralines are spherical: they consist of a toasted hazelnut covered with black chocolate and finished with tiny sugar spheres duly colored and aromatized. The product is wrapped up mechanically with a double ribbon, in six different c... >> | |
| Sweets | PAT |
| Gianduiotto
The famous Gianduiotto is a slice-shaped or overturned boat-shaped chocolate, obtained from a mixture of cocoa, sugar, and the famous round hazelnuts of Piedmont, renowned for their fine quality and taste. Its brown color varies according to the cocoa mixtures used, while its characteristic shape derives from ancient processing methods.
Production Area: The production area includes the whole Pi... >> | |
| Sweets | PAT |
| Grappino Chocolate
Grappino is a liqueur-filled chocolate (the liqueur is aged grappa, a characteristic product of Piedmont). The processing method consists of preparing the filling - syrup based on water and sugar and aged grappa - at a temperature of 110°C; the filling is poured into starch molds. After cooling, the mixture creates an outer crystallization of sugar incorporating the distillate. The filling is ... >> | |
