La Cascinassa

For Morena and Roberto, seasonality is not an abstract concept but a modus operandi: following centuries-old traditions, from April to November they produce goat’s milk cheeses and in the winter months, when the goats produce no milk, typical Canavese charcuterie. Thanks to Francesca, the business has been supplemented first by an “agripatisserie”, then by an “educational farm,” and since 2018 by an agriturismo. The produces raw milk caprini, both fresh (tomino, primosale) and mature (Tuma grisa, Canavese gessato), as well as cheese puffs, tumin cerujà (tomini garnished “according to ‘grandma’s recipe’”), goat’s milk brie, and tometta made with vegetable rennet (#instacheese). Moving on to the charcuterie, we recommend the coppa, lardo, mocetta (cured chamois venison), filetto baciato (pork fillet coated with ground salami), salame d’la doja (salami in lard) and salampatata (potato salami). The baked goods feature cakes (available only upon order), cornmeal biscuits and savory biscuits such as Ciaverru (with goat’s cheese, chili, cumin and corn) and Trifulin (with potato salami). All products are on sale on the premises on Friday and Saturday from 9am to 5pm, while the agriturismo is open on Sundays (book in advance).