The Canavese is a land of food and wine excellence, made of ancient traditions acquired thanks to its territory’s features, whose glacial origin makes the land rich in mineral salts and therefore an ideal place for growing vine and berry fruits, the production of honey and much more.
The presence of lakes, hills of the morainic amphitheater and the constant ventilation from the Aosta Valley make the Canaverese’s microclimate ideal for viticulture. The Erbaluce, Canavese Rosso and Carema are among the most renowned wines of the area.
As for vegetables, legumes and flours, the Canavese offers typical and exclusive products: the Cortereggio plate, Montalto cabbage, Ivrea's spring onions, Chivasso's tomato, Banchette's red corn, many Blueberries and other berries and ... the Spiked rampion, a spontaneous grass which you can make a delicious bread’s soup with.
Among the precious and rare cheeses of the Alpine tradition are the Civrin della Val Chiusella, the Toma 'd Trausela, the Murtret of Quincinetto and the delicious cheeses of the Orco and Soana valleys. It's a unique experience to enjoy the Salignun with the Miasse, a dish which is not available anywhere else.
Among the salami, there’s the much sought after Salam ‘d patata, the classic Cotechino and Piedmontese salami.
There are so many different varieties of honey, from the sweet to gaggia (acacia) flowers, to the more firm chestnut.
Let’s finish with the sweets with the peasant taste, whose tradition lies in the area’s public ovens: the twists of Agliè, Chivasso’s peanuts, Borgofranco's canes, apple’s pastries...
And it's not over: chocolate, grappas and liqueurs, candy, hemp-based products, confectionery, juices, syrups, herbal teas, officinal herbs...