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

GRAND PUY, TURIN

The township of GRAND PUY is part of the town of Pragelato in the province of Turin. It is located near the end of Chisone valley, the one that leads to Sestriere from Pinerolo. The name GRAND PUY  means big plan, it is in fact built on one of the few spaces plans this side of the mountain.

The inhabitants are nicknamed "the lawyers" because in 1685, then to the 'Edict of Nantes "which forbade the worship of the inhabitants of Grand Puy Valdese, most of which belonged to this religion attempted legal action against the parliament of Grenoble without success.

On January 20, 1920 a fire destroyed the whole country fearful sparing only the church (photo).


In the country there are many pastures and cheese is typical" Plaisentif "made with milk from cows grazing in the course of the violets flowering period (June and July).

A path connects many villages share the characteristics of the Berg Chisone by Villaretto de Mey.

   

PILOT

The recipe of the pilot is typical  of the town of Pragelato, in the Chisone Valley in the province of Turin. Pilot is typical dish of Piedmontese cuisine is usually served with bacon or prosciutto. 

INGREDIENTS FOR 4 PEOPLE:
- Potatoes  n 8
- Milk 1 lt
- Pancetta 100 gr
- N 2 eggs
- 1 onion
- 300 g flour

PROCEDURE

Grate potatoes and drain them from starch;
Cut the onions and bacon in joulinne and brown them in a pan for about 10 minutes.
Add grated potatoes to the milk, 2 eggs, flour and fried onions, mix well until you get a good mixture that should not be too hard.
Fry the dough in a pan with hot oil. Pour the batter by spoonfuls to form small pancakes.
Serve the 'pilot' golden brown and accompanied with bacon or ham.


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

SEIRASS DEL FEN - Hay cheese

The name comes from the Piemontese dialect which means cheese. In fact it is derived from the whey that remains after the production of cheese as the traditional "ricotta".

The shepherds had the need to protect the cheese during transport downstream and wrapped in hay.

Hence the name distinctive.

This dairy product is produced mainly in the valleys of the Waldensian province of Turin.

The Seirass del Fen today is a Slow Food garrison and is part of the basket of typical products  of the province of Turin.

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

GOFRI

The gofri are waffles, they are made with water, flour and yeast, cooked in special plates called "irons goufres" or "gofriera" giving the gofri the traditional form.

The gofri are characterized to be crunchy outside and soft inside, is distinguishable from wafel, preparing in northern Europe, the thickness of the wafer.

The irons for goufres born around the year thousand thanks to priests who used them to produce the wafers. In time, these pots were used to produce wafers of various shapes and with different recipes together.


The goufres irons are made of cast iron and have the distinctive checkered pattern that is printed on gofri during cooking. 

The gofri are a recipe of traditional Piedmontese Chisone and Germanasca valleys.
In small villages of these mountains gofri often replaced  bread  when the country was far away from the oven.

Elders people of Chisone and Germanasca valleys remember how often around the firing of these pods gathered the peoples of small countries.
After some years of neglect today gofri were rediscovered and often can be tasted in the village fairs.


The gofri can be eaten "natural" with nothing, or stuffed with ham, cheese, jam or chocolate cream.

Here you are the gofri recipe:

INGREDIENTS:
- FLOUR 700 g
- Water 1 lt
- Baking powder 1 sachet
- Pork fat for goufres irons



PREPARATION:

Mix flour, water salt and yeast. Let rise for at least a couple of hours in a covered container with a damp cloth.
Heat the skillet good cast-iron traditional gofri, then grease it with a piece of pork fat.
Pour the batter with the ladle in the "gofriera" turn after a few minutes, when detached from the plate gofri is ready.
Stuffed with ham, salami or cheese or jam, honey or chocolate.
Some recipes require the addition of eggs and milk, of course, are much more calories and it isn't the traditional recipe.

If you want to taste the gofri already made like the old grandmother's recipe, you find them on the site www.dolcepiemonte.com, following this link http://www.dolcepiemonte.com/en/cakes/49-gofri-della-val-chisone.html you can get them directly to your home.

THE PLAISENTIF CHEESE

The Plaisentif is the "cheese of violets." 
It is only exclusively produced in Piedmont in Val Chisone and Val Susa. It seems that the origin goes back to the end of '500 when it was produced in Piedmont with raw cow's milk. Its name derives from the fact that the pastures of the Val di Susa and Val Chisone occurred during the period of flowering violets (June and July).
The maturing of this cheese from Piedmont is 80 days and may be marketed only to the third Sunday of September, when the feast of "Poggio Odo" in Perosa Argentina. The Plaisentif is branded with a stylized purple.

Piedmont, Italy