PORRO DI CERVERE

The Cervere Leek is one of the typical products of Piedmontese cuisine and is produced in the municipality of the same name in the province of Cuneo. 

The origin of its cultivation dates back as far as 3,000 years before Christ. Although it is low in calories, the leek was one of those plants which, throughout the Middle Ages, helped to solve the food problem during recurring famines. 

It is a seed of the 'long winter leek' type; in fact, this variety can remain in the soil even during the coldest months. 

In addition, the particular soil, which is sandy and calcareous, makes the cervere leek very tender and gives it a sweet taste.

The particular nature of Cervere Leek cultivation does not allow mechanisation of the crop and therefore limits its production. It's a case of saying little but good! 

The Cervere Leek is waiting for the European Community to recognise it as a PDO and is one of the ingredients of the bagna caoda. But it is not only with this exceptional typical Piedmontese product that an exceptional risotto and cervere leek tart are prepared.

Its ancestral tradition is celebrated every year in November.