Ten years ago Roberto Adda, his sister Morena and his wife Francesca, decided to expand the family tradition by supplementing the breeding of dairy goats, pigs and Piedmontese cattle with the production of cheese and charcuterie according to the natural rhythms of the four seasons. From April to November, the farm thus produces fresh goat’s cheeses (bignole, tomini, tomini preserved in oil and tuma frola), mature cheeses (tuma grisa and toma with vegetable rennet), ricotta, salignun and yoghurt, while in the winter months it produces charcuterie such as coppa, lardo, mocetta (cured chamois venison), salame d’la doja and salampatata (potato salami). It also makes cakes, confectionery and preserves with its own produce. All products are on sale on the premises on Fridays and Saturdays from 9am to 5pm, and at the farmers’ market in Ivrea on the first and third Saturday of every month. La Cascinassa also organises educational activities and, as of this year, houses an agriturismo where, by prior reservation, it is possible to savour seasonal fare at lunch and dinner.