The cornerstone of this original workshop is Romina Fioretta’s jellies, which are innumerable. There are more than 40 different types, among which sukaj (an ancient Piedmontese recipe flavoured with liquorice). They are all strained by hand into moulds, left to rest overnight, extracted one by one, cleaned and coated with sugar.
Flavours comprise fruit, hence lemon, pineapple, apricot, green apple, cherry and blueberry, herbs aromatised with essential oils such as lavender and rose petal, spices such as ginger and cinnamon, and aromatics such as rosemary, mint and eucalyptus. Then come the balsamic pine gem and peppermint, and combinations, from lemon and marjoram to bitter orange and lavender.
Other specialities include dry pastries such as paste d’ melia vischesi, local cornmeal biscuits, plain or favoured with Passito di Caluso wine or orange in homage to the Ivrea Carnival. The canestrelli come in different flavours, too, from mulberry and peach and amaretto to pear and vanilla. Completing the product range are sponge biscuits such as novellini, savoiardi and ciambelline, and savoury delicacies such as crackers with caramelised onion and literally “mother-in-law’s tongues”, crispbreads flavoured with parmesan or rosemary.
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