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Cuisine in Cumiana

In general food products depend on what the earth produces and on breeding activities. The dishes are prepared with local products and today the local gastronomy is inspired by healthy and simple ingredients. Among the most known recipes, there are Supa Barbetta and Supa Mitona or Pancotto and Panada, typical soups made with bread. The most widespread kinds of bread are four: "pan blanc" with wheat, "barbarià", with rye and wheat, the wholemeal "pan de bla", not leavened and without salt, and "Chalendal", brown bread with rye, prepared at Christmas.
The table is enriched with fine dishes based on meat, like stews or boiled meat, while from the expert pork processing salami, cotechino, sausage, and Mustardela are made.

Another important product deriving from the breeding activity is milk, from which different kinds of cheese are obtained, according to the kind of milk used, the feeding of cattle, and the conservation process. The area of Cumiana, covered with woodlands, also offers a wide range of mushrooms: meadow mushrooms, chanterelles, and the wonderful king boletes with which characteristic dishes with a delicious taste are prepared. Celebration days also become an occasion to taste home-made desserts and cakes or fancy cakes like Low Panettone Glacé with Hazelnuts, Pom pien, Salame del Papa or Baffi del re.
Local wine well suits to snacks and meals, rich or not. The Pinerolese area, where Cumiana is situated, is an area where wine has been produced since ancient times. Besides the most widespread vines of Piedmont like Barbera, Dolcetto, Freisa, and Nebbiolo, in these areas there are some vines which are traditional and exclusively cultivated here. Among these ones, Doux d'Henry obtained by the homonymous exclusive vine. We should also mention Barbera 'd Davi, cultivated above all in the area of Cumiana, Frossasco, and Cantalupa (not to confuse with Barbera vine) and Lambrusca Vittona, particularly widespread in the area of San Secondo di Pinerolo, Prarostino, and Cumiana.

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