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The recipes of tradition

Cook yourself the best dishes of our territory!

The recipes of tradition
Apple frittelle

Apple frittelle

This is a typical dish for parties, especially Carnival, and part of the mixed fried, together with sweet semolina, macaroni, meats and vegetables.

  • Ready in: 30 minutes
  • Difficulty: Easy
  • Origin: Canavese

Bagna caòda

Bagna caòda

A gastronomic specialty of Piedmont based on anchovies, garlic and oil, served with raw and cooked vegetables. This is traditionally an autumn/winter dish to celebrate joyful collective moments, such as the harvest time.

  • Ready in: 60 minutes
  • Difficulty: Easy

Bagnetto Verde

Bagnetto Verde

Parsley, garlic, oil and anchovy sauce is ideal for accompanying mixed boiled dishes, as potatoes’ seasoning or simply toasted on bread croutons.

  • Ready in: 15 minutes
  • Difficulty: Very easy
  • Origin: Canavese

Bread and cabbage soup

Bread and cabbage soup

The cabbage soup was traditionally prepared on the All Saints' Day (November 1st) using the famous Montalto Dora cabbage.

  • Ready in: 2 hours
  • Difficulty: Medium
  • Origin: Canavese

Capunèt

Capunèt

Capunèt are rolls of roasted leaves filled with minced meat. A poor dish of peasant tradition, often the leftovers of cooked meat were used, mixed with bread and eggs.

  • Ready in: 40 minutes
  • Difficulty: Easy
  • Origin: Canavese

Carema braised

Carema braised

The braised is a very tasty dish but difficult to make. That's why it’s mostly cooked on holidays or special occasions.

  • Ready in: 2 hours
  • Difficulty: Medium
  • Origin: Canavese

Carnaroli rice, cream of Piedmontese peppers and Bosconero tomino drops

Carnaroli rice, cream of Piedmontese peppers and Bosconero tomino drops

A creamy and delicious main dish with a delicate flavor.


Fat beans

Fat beans

A typical Carnival dish, it’s based on beans, minced meat and pork rind: a poor but very nutritious dish. Traditionally fatty beans are cooked in the tofeja, a typical terracotta pot.

  • Ready in: 3 hours
  • Difficulty: Easy
  • Origin: Canavese

Fricandò

Fricandò

Fricandò is a typical Piedmontese dish which was prepared in peasants’ kitchens since the '700. At that time all the leftovers were put in a pot, adding potatoes, carrots and onions to flavor, making the dish tastier.

  • Ready in: 3 hours
  • Difficulty: Medium
  • Origin: Canavese

Frittelle with acacia flowers

Frittelle with acacia flowers

Tasty frittelle with acacia flowers; these beautiful flowers are made by a tree, the Robinia pseudoacacia, which grows spontaneously everywhere. The flowers are abundant: magnificent white flowers trimmed with yellow.

  • Ready in: 30 minutes
  • Difficulty: Easy
  • Origin: Canavese

Miasse and Salignùn

Miasse and Salignùn

The miasse are a typical product of Quincinetto (TO) and are hundreds of years old. Thin and crunchy rectangles of corn flour, they are cooked on special plates and eaten with Salignùn, a spicy cheese.

  • Ready in: 30 minutes
  • Difficulty: Medium
  • Origin: Canavese

Onion cake

Onion cake "Ciaqueine"

The Canavese onion cake is a simple and traditional recipe, resulting from the clever art of reusing products in the kitchen. The onion, a poor ingredient, is enriched by combining Sultanas grapes, which soften its flavor, making this dish a delicacy even for children.

  • Difficulty: Very easy
  • Origin: Canavese

Panada

Panada

Another dish of peasant tradition: just a few ingredients but very tasty!

  • Ready in: 40 minutes
  • Difficulty: Easy
  • Origin: Canavese

Piedmontese Trout

Piedmontese Trout

Here’s a second main which an ideal dish for summer: light and tasty.

  • Ready in: 45 minutes
  • Difficulty: Medium
  • Origin: Canavese

Polenta and cod

Polenta and cod

Cod used to be very cheap, and that’s why it was cooked at least once a week in almost every house. Today this is the typical dish for the end of the Carnival.

  • Ready in: 1 hour
  • Difficulty: Medium
  • Origin: Canavese