WIDEMANN COTTON MILL, TURIN

When it was created the first cotton mill in Chisone San Germano, Italy had been united only by a year.

It was in 1862 that Paul Mazzonis fact, tailor Turin, and his brother founded the "Brothers Mazzonis and comp."

The fledgling company was the first spinning Chisone although in later years were created other companies related to the processing of cotton and silk.

The strategic position of the cotton mill was Mazzonis, the Napoleonic road that leads to Sestriere and then to France was a great outlet shopping. The presence of the river Chisone was used to create the necessary energy to the needs of the entire company and also a part of public lighting. (In the picture of a particular power plant within the factory)
Although at that time there were no problems of air pollutant emissions, the Kyoto protocol or Copenhagen conference on climate change, the cotton mill was powered solely by the river Chisone (until 1967).

Widemann The family of Alsatian origin, purchased the cotton mill in 1892 after a fire. Under the management Widemann the cotton mill had experienced a great development that reflected the entire town of San Germano Chisone.
In 1957 the cotton mill grew to 600 employees, then began a decline that led to the failure of the company in 1978.

In the photo Widemann cotton mill as it appears today.

Today, the cotton mill still dominates the entrance of San Germano Chisone sides are a little aged, but inside there are still some small businesses in various industries.

Unfortunately, the system of canals and hydroelectric power to create electricity are out.

As for the gastronomy San Germano Chisone is greatly influenced by the presence of the Vaudois, and is typical of the "Waldensian soup" made with bread sticks and soup. A local product is definitely the "Seiras the Fen" which is made from cow's milk of San Germano Chisone. Still, one can quote "gofri" waffles stuffed with cheese, ham, or jam.

Sites of special interest to San Germano Chisone:
- Villa Widemann (now the town and the museum Skirochon)
- Museum Skirochon
- Park Widemann

For more information: http://www.comune.sangermanochisone.to.it/

WALLISSHUPPA

The wallishuppa is a typical dish from Piedmont. Comes from the tradition of Walser, an ethnic minority that inhabits the north of Piedmont close to Switzerland, more preciselyaround the Monte Rosa.




DIFFICULT ': MEDIUM


INGREDIENTS FOR 4 PEOPLE

350 g onions
350 gr bacon
beef broth 1 l
toma 250 g
200 g of rye bread
100 g butter
cinnamon



PROCEDURE:
Wash and peel the onion, cut into slices with the bacon.

Place the rye bread slices on a baking sheet, lie above the Toma cut into cubes and toastin the oven.

Cook the onions with the butter and sugar in a saucepan, combine to complete browningthe bacon, fry leave.

Put one part of the compound on the bottom of the earthenware bowl, cover with a slice of bread and Toma, superimposing several layers continue to fill up the bowl

Finally pour over the broth and bake time to brown the top slightly, before serving sprinklethe surface with melted butter and cinnamon.

Serve Wallishuppa piping hot.

The typical piedmontese cuisine recipes on: http://visitpiedmont.blogspot.com

CHISONE VALLEY, TURIN

The name derives from the Latin Chisone "clausum" which means closed. And indeed, the valley that rises up from Pinerolo to Sestriere from the idea of ​​a valley enclosed by the Hautes Alpes that surround it.



Pinerolo is the most important town of Chisone, famous for being a fief of the Princes of Achaia and in the past the school of chivalry.



Going up the valley through the regional road 23 that runs along the river Chisone then find the town of San Germano Chisone home, past the cotton mill Widemann.

Continuing the road to meet Villar Perosa Sestriere, where the country was born of Senator Giovanni Agnelli founded Fiat and several times mayor of Villar Perosa (as well as his grandson Gianni Agnelli. Villar Perosa you can see that Edmondo De Amicis in his book "Journey to Italy" described as a "little white copy of Superga." in fact the church, built between 1711 and 1716 by Victor Amadeus II of Savoy seems to be the work of Juvarra (the same architect of Superga) also if there are no official documents.

Villar Perosa

Further, we also find the country of Argentina Perosa also a time when textile mills (cotton and silk) of which now remains only the cotton mill which employs few people and an eco-museum that has collected the materials, documents and testimony relating to the activity textile industry in the valley.
Chisone in history has passed several times under French rule and Perosa is also the ancient border with French dauphin of which now remains only a ruin of a rock called Bec Dauphine.

From Perosa Argentina is a bifurcation from which the Germanasca Valley. The Chisone as Germanasca Valley has seen over the years the establishment of the Protestant Waldenses.

During the resistance in the valley formed several independent partisan groups subjected to the direct control of the CLN
These partisans, led by Sergeant of the mountain and ski Maggiorino Marcellin, do not engage in any political party and also came up for a few months a partisan autonomous republic.

The fort of Fenestrelle is perhaps the most famous monument Chisone. With its walls dating from the slope of the mountain has been called by someone, so maybe a little 'too much, "the Chinese Wall" of Val Chisone.

Is also very beautiful drive along the dell'Assietta, dirt road about thirty miles times the protagonist of the" Giro d'Italia". The road connects the Pian dell'Assietta Alpe Sestriere through a path above 2000 meters, which earned him the title of Europe's highest military road.


From Pragelato begins a side valley called Val Troncea, whose territory is fully included in the Natural Park of Val Troncea.

Going along the regional road 23, then you get to 2000 meters of Sestriere.
Senator Giovanni Agnelli seems that he bought for about 40 cents per meter of the land since 1930, Hill built the famous Two Towers that will be as many hotels and the first three lifts for skiers, giving way to the tourist area of ​​the first was purely agricultural.

Thanks to major tourist destinations such as tourism in Pragelato and Sestriere Chisone now has a strong weight and has virtually supplanted the industrial vocation of the valley.
In February 2006, Pinerolo, Pragelato and Sestriere has hosted several competitions of the XX edition of the Winter Olympic Games.
After being home to one stage of the Tour of Italy which saw the move to Windows and the arrival of the hill in Sestriere, this year will be the star of the Chisone 17 th stage of the Tour de France 2011 from Gap to Pinerolo and 18 ° from Pinerolo stage in Serre-Chevalier.

Some of the dishes typical of the valley are:
Waldensians soup: soup, bread sticks
Cagliette: with potatoes and onions
glore of potato dish of baked potatoes
Pilot: fried potato dough.
Gofri
Some of the typical products are:
Plaisentif - typical cheese

Personalities born in Chisone
- Giovanni Agnelli was born in Villar Perosa
- Gustavo Zagrebelsky, Italian jurist born in San Germano Chisone.


Another chance to visit Piedmont.

GLORE GRATA

The glôre gratà is a typical dish from Piedmontese cuisine, in particular the Chisone valley in the province of Turin.
The glôre gratà has a variant grateful to talhioun in glôre, in the local dialect patois means cut, where the potatoes are grated rather than sliced​​. Soon I promise to post the recipe for this version of the glory.

The potatoes were once a staple food of the peasants of the mountains. Once the glôre of potatoes was a dish that was prepared in individual homes then baked as bread baked in the common villages or hamlets of the Val Chisone.


The potatoes were once a staple food of the peasants of the mountains. Once the glôre of potatoes was a dish that was prepared in individual homes then baked as bread baked in the common villages or hamlets of the Val Chisone.

INGREDIENTS FOR 4 PEOPLE

- POTATOES 800 g
- Whole milk 500 ml
- Onion 1 \ 2
- BACON 10 g
- OIL
- N 1 whole egg
- SALT
- N 1 sprig of rosemary

PROCEDURE


Chop the onion and fry over low heat in a saucepan with a little 'of oil and a sprig of rosemary. Cut the bacon into small cubes and add to onion and continue to fry everything. When cooked, remove the rosemary sprig occurred.

Preheat oven to 220 ° C.



Peel the potatoes, wash them and pass them to the grater with large holes as shown in the picture. Grate the potatoes in a container capable. Add the egg and mix, saute the onion and bacon, milk, salt and mix well. Allow to stand for the glory about ten minutes because everything is tasteless, and mix well.




If you decide to put the glory in a large mold grease it with oil, otherwise I suggest you use the silicone molds, which need not be greased, making single-dose as I did. Pour the potatoes grateful to the glory of the molds, taking care to pour the liquid also.
Then bake for an hour in the oven to 220 ° C.

Serve hot as a side dish for roast or game in civet.

Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com .

PINEROLO, TURIN

Pinerolo is a town in the province of Turin, about 35,000 people dominated by the church of San Murizio same name located on the hill.



The town of Pinerolo gained importance when it became a possession of the family Acaja in 1295.

The history of Pinerolo has often crossed with the cavalry. And 'the seat of the First Cavalry Regiment of the Italian Army, the Nice Cavalry founded in 1690.
He has hosted since 1882 until the nineties, Military School Farriers now transferred to Grosseto.

Today you are trying to renew the tradition with the construction of the new school of Cavalry.

One of the most important manifestations of this town in Piedmont is the Iron Mask, which is held the first weekend of October.

We are currently trying to revive the old town of Pinerolo as a meeting point of the town. In particular, Piazza San Donato (pictured) with its cathedral and narrow streets that climb up the hill of San Maurizio.

Through various events we try to rediscover the history of this interesting town on the outskirts of Val Chisone.




MUSEUMS OF PINEROLO:


- Historical Museum of Cavalry of the weapon
- Museum of Prehistoric
- Museum of Ethnography
- Museum of Natural Sciences
- Civic Art Collection
- House of Senate

DISHES:


- Bagna cauda
- The Mostardela
- The Waldensian soup
- The gofri


Among the famous people born in Pinerolo include:
- Luigi Facta (1861-1930) last president of the board of the Kingdom of Italy before Fascism
- Ferruccio Parri (1890 - 1981) with the name of partisan battle "Mauritius" in honor of their S. Maurice of Pinerolo. First President of the Council after Fascism
- MARIO Deagle (1943 -) Economist
- Alessandro Barbero (1959 -), historian and writer
- AFRICA UNITE (1981 -) first Italian reggae group

CISRA'

The CISRA' is a typical dish of the Langhe, comes from the tradition of the poor Piedmontese cuisine. It seems that once the land of Dogliani, in the Langhe, during the feast of the holymembers of religious brotherhoods offered this hot and hearty soup made ​​with tripe andchick peas to visitors coming from distant places through long marches.
The fair of the saints and the CISR still held every year in Dogliani November 2.

DIFFICULT ': MEDIUM

INGREDIENTS FOR 4 PEOPLE:
400 g of tripe (or 200 g of pork rind)
200 g of dried chickpeas
200 g of potatoes
400 g leeks
2 stalks of celery
half cabbage
1 white onion
salt
black pepper
rosemary
extra virgin olive oil


PROCEDURE
Put the chickpeas in a bowl of warm water at least the night before preparation to soften them well.

Sauté the onion in olive oil previously chopped, then add the leeks, potatoes, celery and cabbage, all chopped finely.
Sauté for 5 minutes, then add the tripe, cut into pieces and left to soak the chickpeas inwater overnight and then drained.
Cover everything with water, salt, pepper and a pinch of chopped rosemary and boil.
At this point, reduce heat and cook for 3 hours over moderate heat, stirring occasionally.
Pour into bowls and serve  CISRA hot.Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com .

RUNDITT

The runditt are a typical dish of piedmontese cuisine from Piedmont Vigezzo valley in the province of Verbano Cusio Ossola. They are also called "Stinchet" or "Amiasch" The name "Amiasc" isprobably derived from the Hebrew "unleavened", that means "no yeast, no fermented."
Runditt I are baked on the stone or plate of iron, red-hot coals on the fire and served withbutter. The origin of these thin wafers, typical Piedmontese cuisine, it seems Celtic.
In Vigezzo valley is grown still one of the few remaining quality of buckwheat, even in this valleycan still taste the Runditt as it once was. 


DIFFICULTY ': EASY

INGREDIENTS FOR 4 PEOPLE

200 g white flour
75 g buckwheat flour
50 g butter
2 cloves of garlic
salt

PROCEDURE:

Sift the 2 types of flour and pour them on the table.
Combine the salt, then stir in cold water until a smooth paste.

Form a ball of dough, wrap in a cloth and faterla rest for at least 4 hours.

After this time, work the dough again and stendetrla runditt of a very thin sheet, obtainingmany disks approximately 10 cm in diameter.

On Fire Heat a cast iron plate or pan. When boiling water will settle down little by littledisks of dough and cook on both sides of the runditt.

When the pasta is cooked, remove the runditt with a thin spatula, grease them with a littlemelted butter, rub lightly with half a clove of garlic and serve immediately, piping hot.


Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com .

VIGEZZO VALLEY, VERBANIA

I arrive in Malesco in a mid-October day with four degrees of frost, and that turned intomist, slowly rising from the dawn-lit meadows.




I arrived after a road that climbs to Vigezzo, I spent a lot of curves and tunnels opens beforethe plains of Santa Maria Maggiore and Malesco. If you plan to visit Piedmont do not miss this border land between Italy and Switzerland.
The Vigezzo after Domodossola from Masera climbs towards the Swiss border and a narrow valley enclosed by vertical cliffs through waterfalls.

Already populated by the Celts then saw a long Roman domination.

This valley of painters because it has a long tradition of landscape painters and portraitistswho inhabited the Vigezzo for its beautiful landscapes of forests and meadows.

After Malesco do not miss the village of Kings known for an important shrine dedicated to Our Lady of the Milk erected as a result of the miracle occurred here in 1494. Since then,the effigy of the Virgin Mary is known as the King

Council to also try the railroad "Centovalli" that rises from Domodossola to Locarno(Ticino) and that gives you the opportunity to discover the valley and its cliffs, waterfalls and villages.

For more information:
Railway Centovalli 0041-091-7560400/7518731 / 7510031. For group tours can be booked for the whole day or half day historical cars of the years 1906 and 1923.

A typical dish of the Piedmontese cuisine from Vigezzo Valley are called Runditt waffles made ​​withbuckwheat which grows even in the Valley.

But the greatest curiosity of Vigezzo is definitely being the birthplace of the inventor of the water of Cologne.
He was born in Santa Maria Maggiore, in fact, the December 8, 1685 Giovanni Maria Farina, who emigrated to Germany in search of fortune found her thanks to the invention of the famous Eau de Cologne perfume baptized in honor of the city that welcomed him.

The Val Vigezzo is another opportunity to visit Piedmont and to see the wealth of landscape and culture of this extraordinary region.