We meet Luisa the Cesarina in Caselle, a little municipality not far from Turin, situated on the left shore of the Stura di Lanzo river; Luisa welcomes us to illustrate the excellences and the typical dishes of her land, such as the excellent cheeses made in little cheese factories and in mountain communities in the Lanzo Valleys.
Our Cesarina guards the authentic secrets of one of the most various and cherished cuisine of our country: the Piedmontese wine and food tradition offers in fact sturdy plates, with strong flavors, which comes from the ancient farming customs but, at the same time, can be rich in elegance and refinement.
The secret of the Cesarina
A proper "rubatà" needs to be prepared just with water, flour and a pinch of yeast.
Luisa serves up the rich pleasures of the Piedmontese table for her Taste Experience. We begin with the appetizers: peppers marinated in oil, vinegar, sugar, anchovies and tuna. Luisa then brings fresh Tomino cheese to the table, accompanied by green apples, cream, tomato jam, or parsley sauce, as well as a bruschetta of homemade bread, and Turgia salami... And it's not over yet! The starter concludes with zucchini 'in carpione', gently fried in oil, vinegar and sage.
As a main course, savory ravioli filled with wild plants, such as dandelion, nettle and wild hops, and seiras, and fresh Piedmontese ricotta cheese. Next, a tasty second course, guanciale (pork cheek) stew, followed by an ancient farming recipe, the “salami del col”, a sausage filled with veal, turkey, egg, parmesan and spinach. On the side, a wholesome mixed salad with toasted bread, chopped walnuts and hazelnuts, topped with edible field primroses, violets and mallow. We finish off with a sweet Bunet (an amaretto biscuit dessert) and a delicious "Grandma’s cake" with hazelnuts and almonds, filled with a homemade marmalade layer.
For the main, we have ravioli pasta parcels, which are filled with wild leaves such as dandelion, nettle, wild hops, serias and fresh Piedmontese ricotta cheese. Next, a hearty second course of 'guanciale' (pork cheek) stew, followed by an ancient countryside recipe called 'salami del col', a sausage of veal, turkey, egg, parmesan and spinach. There is also a side salad with toasted bread, topped with chopped nuts and edible field primroses, violets and mallow.
Finally, Luisa serves an amaretto biscuit dessert called Bunet, followed by "Grandma's cake", which is full of hazlenuts and almonds and has a satisfying layer of homemade jam.