Piedmont’s beef. Lean, delicious and full-flavoured meat that is low in fat and cholesterol. One of the main historic Italian meat breeds. There are reference markets in Cuneo, Fossano, Busca and Savigliano. In Carrù there is also a museum, the “Casa della Piemontese”. Only this kind of excellence can pass the test of raw consumption, the “battuta al coltello”, seasoned with extra virgin olive oil and salt. An extremely fresh and healthy dish.

Carrù oxen. Animals with powerful muscles, the pride of their breeders who work with passion. The breeders take great care to prepare the oxen for the coveted 1st prize caparison, awarded during the December Fair, an authentic folklore festival. The meat is unbeatable, it is the triumph of the Piedmontese Gran Bollito (big stew).

Morozzo capon. This is the centrepiece at the Christmas table. A soft and delicious meat to be eaten boiled, it is excellent for broths, and more complex recipes. It can be safely traced thanks to the Consortium and the appropriate identification band on each capon.

Cuneo PDO Crudo ham. This ham has a fragrant, sweet flavour, with a uniform red colour and minimal salt. A careful processing that respects the natural rhythms before branding, guaranteed by a special Consortium.

Cuneo Pepper. A local variety characterised by its firm, aromatic and particularly sweet flesh. Its base is wide and it is slightly conical in shape. Cuneo Peppers have bright colours when they are ripe, yellow or red, and can be recognised by their prominent or flat apex with a curious brown or black whisker.

Cervere leek. The valley of leeks: long and very white, fragrant, peeping from the farm carts along the main street. They are sold in bundles, from 4 to 10 kilograms, with a protection mark. A trophy on the table, ideal for bagna caùda and winter dishes.

Medlars. A historical memory of peasant rituals. A tender and mellow fruit with an aromatic flavour. It requires a long ripening in straw to convert the tannins into sugars. It can be found at the centre of special fairs in Trinità and Farigliano.

Piozzo pumpkins. A world of colours and shapes: round, pear-shaped, cylindrical, slender or round bottomed. They are all different. They can be found in a ritual that is repeated every year, the first Sunday of October, for the “Pumpkin Fair”, a great public festival to taste it in many recipes.

“Cuneesi al rum” chocolates. This speciality has a registered trademark, and it has made Cuneo famous throughout Italy and abroad. They were extremely appreciated by Hemingway and Mastroianni. A confectioner’s art of artisan philosophy. The real “Cuneese” must have a double meringue wafer enclosing a heart of rum cream, covered in fine chocolate. Each village baptises its own type of “Cuneese” with its slight variations, in the wake of their success.

Quaquare. Typical butter biscuits from Genola. A fiercely protected recipe that was handed down from mother to daughter: flour, eggs, sugar and lemon peel. They are prepared in May, for the feast of Saint Martian, in the community oven, according to a specific calendar and rules.

“Real Biscotto” biscuits of Racconigi. The royal elegance of products from the lowlands: corn flour, hazelnut flour and butter.