Cavolo Verza di Montalto Dora

In Montalto, the loose and cool soils favour the production of a variety botanically recognised as 'sabauda' and known for its excellent quality and flavour: indispensable for the 'd pan e còj soup', excellent for scooping bagna càuda directly from terracotta cookers, perfect for wrapping the caponèt canavesani dough.