TERRA MADRE SALONE DEL GUSTO 2024
THE LANGHE ASTIGIANE
Roccaverano robiola cheese, gentle round hazelnuts
and Italy’s smallest D.O.C., Moscato passito di Loazzolo
Slow Food Presidium – Roccaverano Robiola Cheese
STAGE 01
ROBIOLA DI ROCCAVERANO CHEESE
Leaving from Turin.
Transfer to a small village located in the Langhe of Asti region, Roccaverano, famous as the municipality of highest altitude in the Asti region and the exclusive area for the production of the DOP cheese Robiola di Roccaverano.
A SLOW FOOD presidium, the robiola di Roccaverano has a great quality value, being produced only with raw goat milk, collected in the summer period, when the animals are grazing.
You will have a guided visit of the most well-known farm for the production of the
Robiola di Roccaverano, certified organic and top-quality process productio
You will enjoy a tasting of Robiola cheese produced only with own milk from the farm.
STAGE 02
PLIN OF LANGHE, ROUND&GENTLE HAZELNUT
Transfer to Cessole, another small village of this region; here you will have lunch, based on Monferrato specialties, one other will be the “plin del tovagliolo”
The delicious and smallest agnolotto plin of Langhe del Monferrato, a stuffed pasta so small to be tasted at the top when served simply on a linen towel, without any seasoning
You will taste as well the famous robiola and a nut cake, based on the “round & gentle” hazelnut variety of Piedmont
STAGE 03
THE LOAZZOLO D.O.C. OF THE MOSCATO PASSITO WINE
Transfer to Loazzolo, visiting a farm nominated an oasis of protection by the WWF
The farm is a virtuous example of sustainable production, while the owner and founders of the farm are historical and iconic winemakers of the Moscato Passito Loazzolo, the smallest area awarded as DOC wine production
Loazzolo is a golden passito wine, with a warm bouquet, rich of fresh and dry fruit flavor, vanilla and sweet spices taste and hinting at honey and light toasted flavor
Tasting will include the local nut variety, the famous “round & gentle” of Langhe IGP, a masterpiece of traditional sweet cooking of Piedmont and primary ingredient of Gianduja chocolate.
Transfer to the historical city of Canelli, Italian capital of sparkling wine, and small walk in the city center, along the medieval street named Sternia
Dinner in Canelli at a Michelin-starred restaurant or at local enoteca noted by Slow Food, it will be a tasting menu
Return to Turin in the evening
