La CascinassaMorena and Roberto Adda are a young sister and brother team who run a farm with 40 dairy goats, 350 Piedmontese cattle and a number of pigs.
For them, the year is divided into two periods: from Easter to the start of November, during the goats’ lactation cycle, they make cheese whereas in the winter meat tends to take over. They also have to tend to the fields, where they grow maize, hay, soya beans and grains for animal feed and flour.
The cheeses feature salignun (a raw goat’s milk spread) and fresh tomini, ricotta, toma, fresh and aromatised (with rosemary, curcuma, chili and cumin fennel and chives) and stracchino. Then there’s tumin ciarujà – a mixture of ricotta, garlic, oil, vinegar, salt, pepper, and oregano – to be served with polenta or miasse, typical crispy wafers. The charcuterie stands out for its beef specialities such as salame di turgia (fine cuts of beef with lardo, garlic and spices). Produce is on sale in the small farm shop on Fridays and Saturdays (9.30am-5.00pm) and the agriturismo is open for Sunday lunch by prior reservation.
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