“There are plains that smell of grass and mud. Like large wrinkles, the hills are dotted with vineyards and ancient houses, pergolas and buildings made of red bricks” (..).

A perfect introduction to our second day of “Socialfoodwine Piemonte” in Loranzè – Collaretto Giacosa, at the vineyard Belvedere, whose owner is “Barba Chin” (“Barba” means “uncle” in piedmontese dialect), namely Domenico Tappero Merlo, wine grower, producer and oenologist with a background in computer science industry, a field that has model the history of the Canavese area.

The vineyard, situated in the green of the morainic amphitheatre of Ivrea, once belonged to the Giacosa family and now to Domenico. That’s how Domenico and Alessandro Comotto of the Tenuta La Migliara tell us everything, but really everything  about the vineyard, today entered on the register of the historical gardens and villas of the Provincia di Torino (province of Turin).

The vineyard is cultivated organically: the Erbaluce di Caluso grapes are grown without any use of chemical fertilisers or pesticides. The essences along the rows of grapevines help to fertilize the soil and to attract beneficial insects.

Our attention is drawn to a small farming house, which is called “ciabotto” in the Piedmont dialect. A lovely place where to enjoy a wine tasting, which can also be used as an ideal romantic nest for couples. Here Serena welcomes us with a selection of traditional local delicacies to taste with the wines of the Vigna Belvedere and other local producers: Erbaluce di Caluso, Carema and Passito di Erbaluce. The wall of the “ciabot” is embellished with a fresco depicting the ancient legend of the nymph Albaluce, who shed tears from which sprung vines with long shoots with white golden grapes, the Erbaluce.

The vineyard has another nice surprise in store for us: a taste of the local cuisine. Marco Rossi, chef at “La Mugnaia”, the restaurant located in the heart of Ivrea, where tradition and creativity live together, invites us to learn how to prepare the “Risotto Carnaroli with wild herbs, blue cheese from Alpine pasture and smoked olive oil in first-crop hay”. The Toma cheese is produced in Val Chiusella, the valley of the wild herbs and hay adding a special flavor to this dish of the Canavese area.

Last summer Mariangela Susigan, Michelin star chef of the restaurant La Gardenia in Caluso, told us a lot about Canavese as inspiration source for her joyful cooking. Now we meet her at the “Trattoria Moderna” in Banchette di Ivrea, where Mariangela and the chef Viviana are intent on preparing a “four hands dinner” to delights the foodbloggers.

See you next autumn in the Wine districts of Piedmont. Follow us! #Socialfoodwine

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