THE PRODUCERS

DONKEY MEAT AGNOLOTTI FROM CALLIANO MONFERRATO

Donkey meat has been part of Calliano cuisine for more than a century, evolving from a humble ingredient into a gourmet specialty. These traditional dishes are still served at local festivals today.

SQUARE-SHAPED AGNOLOTTI FROM MONFERRATO

According to legend, Angelino, known as Angelòt, a chef from Monferrato, created the first recipe. These square-shaped agnolotti, made from two sheets of egg pasta with jagged edges, are filled with roasted veal, pork, and rabbit, and served with a rich roast meat sauce.

FASSONE MEAT: VEAL OF THE PIEDMONTESE BREED

Fassone veal, from the Piedmontese breed, is a cornerstone of Monferrato’s gastronomic tradition. Its quality — low fat, tender texture — comes from the breed’s genetic traits and a carefully controlled diet. It is served raw or cooked in traditional dishes such as carne cruda (raw meat tartare), vitello tonnato (veal with tuna and caper sauce), or braised veal.

WHITE TRUFFLE

The white truffle is the fruiting body of a subterranean fungus that grows near the roots of oaks, poplars, lindens, willows, and wild hazelnuts. It is a refined ingredient that enhances many dishes, from appetizers to desserts, and is best paired with delicately flavored foods that highlight its aroma.

TYPICAL BREAD

The traditional handmade bread of Monferrato has a hard crust and a soft interior. Known as “la grissia” in Moncalvo and Montemagno, and “la monferrina” in Casorzo, it is distinguished by its unique shape, which requires it to be baked upside down and then turned before removal from the oven.

COOKED SALAMI

Historically, cooked salami was made from less prized cuts, transformed through careful preparation and seasoning into a delicacy. With its delicate flavor, moderate fat content, and light salting, it is both digestible and appealing to all palates.

HAZELNUT CAKE

This soft and flavorful cake, made with Piedmontese hazelnuts, is prepared in a way that ensures a long shelf life.