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Wine and Gastronomy, Agriculture and Territory

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. Po Piemontese Parks Authority 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.

Topinambur
Topinambur
Restaurant along the river Po near Valentino Castle
Restaurant along the river Po near Valentino Castle
Found 116 results (Sort order: Category > Product)
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Grapes Mostarda
In the past it was called "the sauce of the poor", because it was prepared with fruit scraps and the grapes left in the rows after the grape harvest. On the contrary, today grapes mostarda - characteristic of the whole area of Monferrato and included...
Category: Preserves
Alpino Chocolate
Definition 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...
Category: Sweets
Amaretti of Valenza
Characteristic of many areas of Piedmont, handmade amaretti of Valenza date back to the end of the 19th century: since then, they have rapidly widespread with the supplies to the Italian Royal House. Very light biscuits (8-10 grams each), they are...
Category: Sweets
Bonet
Category: Sweets
Canestrello
Definition 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...
Category: Sweets
Carignano Zest
Definition 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...
Category: Sweets
Caritun
Definition 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...
Category: Sweets
Chivasso Nocciolini
Definition 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...
Category: Sweets
Ciapette Apple Pie
Sweet and very scented autumn apples of the old Ruscalla variety cultivated in the Municipality of Camino, cut into pieces and deprived of the core - after a period of natural drying - are left during the winter in paper bags in well-aired and dry...
Category: Sweets
Corn-flour Pastries
Definition 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,...
Category: Sweets
Cremino Chocolate
Definition 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,...
Category: Sweets
Cri Cri Pralines
Definition 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...
Category: Sweets
Gianduiotto
Definition 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...
Category: Sweets
Grappino Chocolate
Definition 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;...
Category: Sweets
Gremole
Definition Gremola or gremola biscuit or dus d'la gremola, not to mistake with the corn-flour pastries (pasta di meliga), is a simple and dry pastry, with a flat and rectangular shape, exclusively produced in the town of Saluggia. The main ingredients...
Category: Sweets
Krumiri of Casale
Known all over Italy, the krumiri of Casale Monferrato were created by Domenico Rossi: the official birth date of these short pastry biscuits - whose name probably derives from a famous local liquor - is 1878.
Category: Sweets
Torcetti
Definition Torcetto is a dry pastry with a natural leavening, consisting of a small stick of dough covered with sugar and bent where the two ends join, in order to obtain an oval - tapered shape, a drop-like shape. The surface of Lanzo Torcetti is smooth...
Category: Sweets
Traditional Confectionery of Turin
Definition Unlike other pastries, the pastries belonging to the traditional confectionery of Turin are small-size pastries. They include: - bignole, that is cream puffs (small round shells of sweet dough, leavened and puffed up, filled with pastry cream...
Category: Sweets
Traditional Sugar Drops of Turin
Definition Sugar drops are a confectionery product obtained by mixing powdered sugar with thickening agents (tragacanth and gum arabic), as well as aromatic herbs and plants extracts. The mixture obtained from these raw materials is processed with drawing...
Category: Sweets
Casalborgone Tomino (Tuma)
Definition Casalborgone tuma or tomino is a fat and soft cheese produced with raw cow's milk. The maturation period is short, 1-2 days. The color is white milk, with no rind. It is soft and wet. It has a fragrant taste recalling fresh coagulated milk...
Category: Cheese
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