OCTOBER DECEMBER 2025
A Mountain of Taste
13th wine and food festival to discover the Canavese Valleys
TASTE, HOSPITALITY, KNOWLEDGE OF MAKING
Food and wine and culture are two sides of the same coin. Discovering and tasting products and recipes of an area means making a complete sensory experience, but also an act of knowledge and cultural deepening.
The Canavese Valleys Tourist Operators Consortium presents the program of the 13th edition of A Mountain of Taste with:
Reservations are required for all program events.
The Canavese Valleys Tourist Operators Consortium represents about ninety tourism businesses in the Canavese Valleys (hotels, B&Bs, villas, agritourism, restaurants, excellent food producers, tour operators and service operators) that make hospitality, typicality and tradition their main features.
The Consortium works in synergy with public, local and regional associations and entities for the promotion-commercialization of tourism and typical products of excellence in the Canavese region.
OCTOBER THROUGH NOVEMBER
Hotel Miniere Restaurant
Menu King Porcine and his subjects:
Finest white cuttlefish sautéed with porcini gills on potato puree and golden leeks
Piedmontese fassone tartare with julienne of Grifola frondosa in vinaigrette
Egg poché cooked at low temperature with chanterelle mushroom ragout and Civrin fondue from farmstead Prela
Cocotte of porcini mushrooms, badius, piopparello, chanterelles and Succinto yellow potatoes au gratin in the oven
House noodles with porcini mushrooms or Porcini, porcinelli and chanterelle soup au gratin in the oven
Fried porcini mushrooms or Polenta ottofile rosso concia alle tome della Valchiusella with truffled porcini mushrooms
Apple crumble on vanilla-scented custard or Traditional Piedmont-style bonet or Lemon and ginger or pink grapefruit sorbet
Canavesana Dinner Menu:
Vitel tonné a la nostra manera
Fritto misto alla canavesana (milanese, chicken breast, sausage, frogs, brains, fried vegetables, semolina, amaretto, battered fruit)
Fresh fruit sorbet or our ice cream
EVERY THURSDAY FROM OCTOBER TO NOVEMBER
Antica Locanda dell’Orco
OCTOBER THROUGH DECEMBER FOR LUNCH AND DINNER EXCEPT SUNDAYS
Osteria La Sosta
Menu:
Typical charcuterie board with chestnuts and Settimo butter
Piedmont in three stages (Russian salad, vitello tonnato, small fassona cruda)
Antica Tartrà
Mamma Daria’s Agnolotti with roast sauce
Erbaluce Risotto
Bonet of tradition
Coffee and cookies
Water and 1/4 bulk wine
FRIDAYS 17, 24, and 31 OCTOBER.
Farmhouse Relais del Brigante
Menu:
Safrhugo saffron-scented aperitif, accompanied by fresh cheese with herbs from our garden
Veal with tuna sauce
Braised Nebbiolo cheek with baked potatoes and caramelized onions
Board of aged cheeses including our saffron toma cheese
House dessert and coffee
Menu:
Chef’s ginger-scented giardiniera served with fried papadam wafer
Veal tonnato with beet sauce
Sixth Taste Risotto with porcini mushrooms and turmeric
Veal cheek cooked at low temperature with lime and mint, served on saffron puree and Piedmontese Igp hazelnuts
Chocolate salami
OCTOBER TO DECEMBER
L’Angelo Restaurant Fusion Cuisine
SATURDAY, OCTOBER 25, NOVEMBER 8 AND 15 FOR DINNER
Hotel Restaurant Center
Menu:
Rustic miassette with fresh ricotta from Inverso and bear garlic sauce
Muscat chestnuts with butter
Delicate salad of Bersella trout
Cabbage flan with bagna càoda
Mituna cabbage soup
Monferrato-style pumpkin ravioli
Carema braised beef with seasonal vegetables
Bonèt from the Canavese tradition with corn pastries
Coffee
Menu A Mountain of Taste:
Piedmontese-style Bollito Misto with the seven cuts: head, tongue, tail, cotechino, hen, brisket and priest’s hat with classic green and red bagnetti and mustards
Piedmontese-style ravioli del plin with capon broth
Cheese board from our historic store “Brassea Formaggi”
Flame-baked Three Kings’ Zabajone with butter torcetti
EVERY THURSDAY AND FRIDAY FOR DINNER DURING THE MONTH OF NOVEMBER
Hotel Restaurant Three Kings
FROM OCTOBER TO DECEMBER
Lake Residence
Territory menu:
Tonned Veal d’Antan
Tajarin with Old Piedmont Ragout
Overcooked beef cheek in Carema.
Chestnut and chestnut mousse with persimmon emulsion and meringue earth maison
Tasting:
Presentation of the area, winery tour and tasting of Erbaluce di Caluso in three varieties: still, classic method sparkling and passito.
EVERY SATURDAY FROM OCT. 11 TO NOV. 29 AT 10:30 A.M. OR 3:30 P.M.
Orsolani Wines
OCTOBER 31, NOVEMBER 1, 21 AND 22
Ca’ Praudin
2 themed weekends to discover typical seasonal products:
EVERY TUESDAY AND THURSDAY FOR DINNER FROM OCT. 14 TO DEC. 16
La Guienda Inn
Menu:
Pumpkin flan with bagna càoda
Pear with gorgonzola and walnut mousse
Tonned Calf
Agnolotti with Parmesan cheese cream
Barbera braised beef with red Pignoletto polenta
Bonet
Water, a glass of Nebbiolo Canavesano
Coffee
Menu:
Mixed plate with local cured meats, honey walnut bread and herb lard, Russian salad, vitello tonnato, fresh farmhouse tomino cheese with jam, butter crouton with green anchovies
Piedmontese Fassona beef tartare with bagna càoda
Vegetable flan with Civrin
Dessert, Water, Coffee
OCTOBER THROUGH NOVEMBER
The Star of the Alps
OCTOBER TO DECEMBER
Quin’z Top Restaurant
The gluttonous autumn:
Baby leek flan with bagna càoda
Potato and pumpkin gnocchi, sweet gorgonzola and pears
Jugged venison chunks with fried polenta
Bonet chocolate and macaroons
Menu:
Runny egg, broccoli, pistachio, black garlic
Traditional Plin
Grilled rump of fassone beef, vegetables, Nebbiolo reduction
Zabaglione al Passito di Caluso, Torcetti di Agliè
Paired with wines from the Crosio cellars: Erbaluce sparkling wine, Erbaluce di Caluso DOCG Erbalus, Canavese Rosso
NOVEMBER 15 TO DECEMBER 15
Gardenia Restaurant
EVERY WEEKEND IN NOVEMBER AND DECEMBER
Weekend to discover the flavors of the Soana Valley, the Edelweiss
Program:
Menu walking among porcini mushrooms:
Fried porcini mushrooms with homemade truffle mayonnaise
Fresh noodles with porcini mushrooms whipped with butter and parsley
Beef tenderloin chunks with porcini mushroom sauce and baked potatoes
Dessert of your choice
OCTOBER THROUGH DECEMBER FOR DINNER (SUNDAY ALSO FOR LUNCH)
The dam of flavors
EVERY SUNDAY FROM OCTOBER 26 TO DECEMBER 14 AT 10 A.M.
Crosio Cellars
Tasting:
Tastings of Erbaluce di Caluso DOCG in the 3 declinations and 2 reds of our own production.
Our advice: get to the area as early as Saturday and sleep near us at Acini e Rose in Montalenghe
SATURDAY, OCT. 18 AND NOV. 8 AT 5 P.M.
The Water Mill, grinding experience:
Let’s prepare the flour for our polenta as in the old days by operating the millstones of the water mill… and taste the wines of our territory
OCTOBER THROUGH DECEMBER FOR DINNER
Tasting of the Old Mill:
Green anchovies on our artisanal focaccia
Baked Cascina Montiglio peppers, light bagna càoda
Veal tonnato with old-fashioned sauce
Knife-braised fassone beef
Egg poché, from our hens, Robuchon potato cream, black truffle
Artisanal agnolotti with roast bottom or
Braised Carema beef with polenta concia from our mill with Valchiusella tome cheese
Traditional bunet or Paste di meliga with Passito di Caluso cream
Cascina Montiglio
OCTOBER TO DECEMBER
La Mugnaia Restaurant
This Crazy Canavese:
Trout Roll & Rock (Traversella salmon and rainbow trout roll, lovage “pil pil” sauce, crispy fishbone, smoked trout pate)
Topinanbour Ravioli, Roasted Porcini Mushroom Broth, Truffle
Fritto Misto “Rebel” (Lamb chop, smoked quail leg, Valchiusella toma cheese praline, Pignoletto polenta cube, rennet apple and rosemary jelly, potato soubrich and Bra sausage)
Sun and Fog (Zabajone parfait with Passito di Caluso 1969, Carema pears, Chiaverano grappa sorbet, Alpine herb milk mousse)
Menu:
Trio of Appetizers: Peppers in bagna càoda, Tomini in red/green sauce, Purcell tuna
Risotto sfumato all’Erbaluce with Villa toma cheese and hazelnut crumbs
Barolo braised beef with mashed potato
Bonet or Apple Pie
1 Glass of Nebbiolo del Canavese or Erbaluce
Water and Coffee
FRIDAY EVENING.
Menu:
Appetizers, Panissa and Dessert
LUNCH AND DINNER MONDAY THROUGH FRIDAY FROM OCTOBER TO DECEMBER
Osteria Casa Roda
MONDAY THROUGH SATURDAY 10:30 A.M. AND 3:30 P.M. – OCTOBER THROUGH DECEMBER
Revel Chion Distillery
Distillery experience:
10% discount on in-shop purchases
Sleep with Us:
1 night in Signature Room, double occupancy at 3T Hotel with dinner at La Mugnaia Restaurant with Terra Tasting Menu: Appetizer, Primo, Dessert, Wine and Coffee excluded € 199
TUESDAY THROUGH SUNDAY EVENINGS FROM OCTOBER 30 TO NOVEMBER 30
3T Boutique Hotel to team up with La Mugnaia
EVERY DAY FOR LUNCH, FRIDAY AND SATURDAY FOR DINNER FROM OCTOBER TO DECEMBER
The Gusteria
Menu:
Choice of three hors d’oeuvres
1 first course of your choice
Glass of wine, Water, Coffee
Wine and taste tourism in Canavese.
All farms and agritourisms that are members of the Canavese Valleys Tourist Operators Consortium can be visited by reservation and organize demonstrations of cultivation and processing methods, guided tours and tastings, educational activities, product processing workshops, collective harvests and many other initiatives.
Contact the companies directly to arrange your visit.
Multi-day experience:
TASTES AND FLAVORS ON THE CANAVESAN FRANCIGENA ROAD
2-day experiential trekking among vineyards, cliffs, medieval parishes and villages with visits to local oil, wine and cheese producers, with tastings and visit to Balmetti
Day experiences accompanied by a sommelier and nature guide:
Easy hike on the Septimer and Caremese Via Francigena, 10 wines for tasting including 8 Carema wines accompanied by recipes from Canavese gastronomy; afternoon visit to wineries.
Visit to a historic barrel-making company, lunch and tasting of Alto Canavese wines with a visit to the 100-year-old vineyards.
Easy hike through vineyards and woods skirting the SCI of Alice and Meugliano Lakes, visit to a Valchiusella Tome aging cellar with cheese pairing and tasting of the hillside Erbaluce.
Alpine pastures, tome, butter, ricotta and waterfalls surrounded by greenery will accompany us throughout the day, which we will end in a visit with wine and tome tasting.
A mountain of experiences: sustainable tourism on the Italy CAI trail in Piedmont
The Canavese Valleys Tourist Operators Consortium is participating with the Maira Valley Tourism Consortium (lead partner), Lanzo Valleys Tourist Operators Consortium, Biella Alps Consortium, Monterosa Valsesia Tourist Operators Consortium, Conitours, Bardonecchia Tourist Consortium and Fortur Tourist Consortium in the project A Mountain of Experiences: sustainable tourism on the CAI Italy Trail in Piedmont.
The project, with the participation of the Piedmont Region and the regional CAI as public partners with the collaboration of 28 mountain authorities in Piedmont, was funded by the Ministry of Tourism under the Mountain Italy Call for Proposals.
The Sentiero Italia has been identified as a “common thread” to which the main trails and tourism activities in the mountain territories are directly, or ideally, connected, thus revitalizing the more peripheral and less touristy localities, especially during periods of lower attendance, enhancing their environmental and cultural identity with direct involvement by communities through shared planning and direct participation in the development of sustainable outdoor tourism.
The project includes actions for the Promotion of networks, definition and implementation of common quality standards, for sustainable tourism, creation of Services/Infrastructures, creation of Experiential Tourism Proposals, Digitization of supply and reception and interoperability with TDH and numerous Promotion and communication actions.
Within this framework, integrated promotion and enhancement of typical local products (with the creation of material and virtual showcases of typical mountain productions, collaboration between consortia to organize dedicated events, creation and promotion of wine and food experience events in mountain pastures, educational mountain pastures, typical restaurants, mountain and hiking refuges, breweries, dairies, delicatessens, wineries, distilleries and farms with experiences and tastings) of which the wine and food event Una Montagna di Gusto is a part.
Reservations are required for all program events
