AgrimaniClimbing from Trofarello to the Pecetto hills, you come to the tiny village of Madonna di Celle, where the Piovano family farm has been active since the end of the 19th century.
It was in 2001 that Giuseppe Piovano combined his own studies with his passion for biodiversity and began to convert to organic farming. An heirloom seed guardian, he cultivates typical local produce such as peppers, zucchini, yellow and striped tomatoes, carrots and Moncalieri cauliflower (a Slow Food Presidium), mountain peppers (smaller than normal and triangular in shape), and the rare, sweet smooth melon, a true delicacy. The farm owns a number of fruit trees, mostly cherry and black cherry.
Francesca’s job is to transfer the processed produce to jars: specialties include dandelion compotes, low-salt stock granules and confit cherry tomatoes, as well as combinations inspired by nature with jams such as mulberry and rosemary and blackberry, mallow and chamomile.
Salads, vegetable soups, steamed vegetables and edible flowers are packed in plastic bags and kept in cavagne, or baskets, ready to meet online orders.
