Canavese, is an enchanted corner of untouched and wild nature, rich in history and suggestions: through fascinating itineraries you can discover the numerous morainic lakes, the green valleys and the area of the certified vineyard, immersed in an atmosphere full of scents and colours. The Roads of Wine in Canavese cover most of the territory and can be travelled by car, bike or motorbike. Autumn is the grape harvest period, so it is one of the most suggestive moments to spend a few days in these places. However, winter also offers exciting landscapes and the possibility to stop at wineries and restaurants; Canavese gastronomy has its roots in the customs of agriculture and breeding, with strong links to rural traditions. Renowned are the productions of the Erbaluce di Caluso and Carema Wineries.
Particular attention should also be paid to the local gastronomy, in the Canavese area, with its typical dishes based on mushrooms, truffles, chestnuts and cheese, not forgetting a wide variety of desserts. Typical of the Piedmontese territory is the sinoira snack, an afternoon meal that, due to its abundance, tends to replace dinner (for this “sinoira”).
Very famous are the Torcetti di Agliè: there are traces of the “torchietti” (for the twisted shape) already in the book “Confetturiere Piemontese” in 1790. Later the recipes are described in the “Trattato di cucina e pasticceria moderna” of 1854 in use in the kitchens of the Royal Savoy family. It is said that the invention was by a baker from Agliè, to whom, while kneading the bread, he left some dough that he decided to mix with butter and eggs. As he noticed that they liked them, he thought it would be good to make them more attractive by passing them in sugar or honey. The torcetti spread quickly, they were prepared in the common wood-fired ovens of the village, where once all the families brought to bake the bread: generally they were placed on the mouth of the oven, waiting for it to be hot enough to bake the bread. With the passing of time the product underwent a transformation and, from a large twist of bread, it shrank to its present shape. The consistency of the dough became lighter and the surface became shiny by brushing it with water and caster sugar. The “torchietti” of Agliè soon came to delight the palates of the inhabitants of the whole region. Over the years it has become a habit in Piedmont to taste this cake with any drink and at any time. The Alfonsi Bakery, in Agliè, proposes the typical torcetti prepared with the original recipe.