Research has led to the rediscovery of tradition.
The search for Castagna ranges from the great classics such as the Robiola di Roccaverano, both fresh and seasoned, to the search for small delicacies that embrace tradition and innovation. The result of this union are exclusive and valuable products for the pleasant unusualness of the combinations used.
The continuous selection of small producers often leads to taste and learn about new products and to rediscover cheeses whose recipes are found and re-proposed by master cheesemakers.
A curious example is the “Crosta di pane” made with goat’s or cow’s milk, a historic cheese already mentioned in the first treatise on cheese written in the Middle Ages. A small dairy has rediscovered this recipe proposing to our tables a cheese of very high quality.
Another example of tradition is the “Pecorino Borgoantico”. Its processing technique, still based on the use of the circle instead of the mold, gives an irregularly shaped cheese.