Barley soup with chestnuts and beans (according to the tradition of Gravere)
Ingredient (serves 3 persons)
3 hg barley
½ kg jarred chestnuts
1 handful of beans
1 glass of fresh milk
salt to taste
Directions
Cook in boiling salted water for 3 hours. Once cooked the soup, season it with fresh milk.
Piedmont and Gianduiotto
We have to attribute to the Piedmontese maîtres chocolatiers the invention of the gianduia. They have invented a cacao paste, added with the exquisite Piedmontese hazelnuts. The origin of this mix was due to a coincidence. Because of the napoleonic commercial block, the Piedmontese maîtres chocolatiers could not have the necessary cacao to work: this is why they had, then, the idea to add the cacao with the local hazelnuts (reduced in powder), also to avoid the long transports and the expensive costs of the naval hires.
