There are recipes that belong not only to cuisine, but to the memory of a land. Dishes that travel through time, telling stories of families, royal courts, seasons, and rural traditions. With this spirit, Mari Gioda held a special lesson dedicated to historic Piedmontese recipes linked to the glorious era of the House of Savoy: a passionate journey back in time, in search of our roots through authentic flavours, creativity, and gastronomic culture. Each preparation preserves a way of experiencing cooking that is very different from today’s. These recipes require almost forgotten tools — mezzaluna knives, mortars, slow cooking methods — but above all they require patience, slow gestures, and time. Time to finely chop aromatic herbs by hand, to

On February 6th , the Olympic flame is lit once again with the start of the Milano–Cortina Olympic Games . An event that looks to the future, but one that, for me, immediately brings back the memory of a special time: the Turin 2006 Olympics . They were not just a great sporting event. They were a collective experience, a moment in which different cultures, languages and stories came together under a universal message of peace and welcome. Sport, when truly lived, has this extraordinary power: it unites. The Olympic Games carry a value that goes beyond competition. I often think about the Olympic Truce, about mutual respect, about the idea that for a

Cascina Castlèt is aiming high, very high, in fact. It will be the only winery representing both Moscato d’Asti DOCG and Barbera d’Asti Superiore DOCG at The World’s 50 Best Restaurants 2025 , the most prestigious and anticipated event in the global gastronomic scene, taking place in Turin from June 16 to 19. On Tuesday, June 17, in the exclusive setting of Piano35 restaurant at the San Paolo Skyscraper, Cascina Castlèt’s 2024 Moscato d’Asti DOCG will be the only Moscato d’Asti selected for the official Welcome Dinner, a reserved-seating event for chefs, organizers, and international guests. The following day, Wednesday, June 18, during the Chef’s Feast , the grand celebration for over

Cascina Castlèt will be at Vinitaly 2025, the wine fair taking place in Verona from Sunday, April 6 to Wednesday, April 9. You’ll find us in Hall 10, Stand L3. At our stand, you’ll be able to taste: Litina Barbera d’Asti, Moscato d’Asti, Ataj Chardonnay, Castlètrosé, Uceline Uvalino, Barbera d’Asti Vespa, Policalpo Monferrato Rosso, Avié Moscato Passito, and Passum Barbera d’Asti. You’ll also find our Moscato d’Asti at the Asti Consortium area. For appointments: info@cascinacastlet.com

A refined, fragrant, and elegant second course, perfect for special occasions: the rabbit roast prepared by Chef Claudio Meschiati from Terra di Mezzo restaurant in Motta di Costigliole d'Asti is an explosion of enveloping flavors, made even more harmonious by the pairing with Litina Barbera d’Asti Superiore . This recipe is also featured in the book "Le ricette che non mi hai scritto. Dai piatti di Casa Savoia al ristorante Terra di Mezzo" , published by ArabaFenice . Ingredients for 6 servings 1 kg of rabbit roll wrapped in pancetta 2 carrots 1 shallot 1 sprig of rosemary A few fresh marjoram leaves 500

Once again this year, we have renewed our commitment to the children of Father Giovanni Onore by supporting their education with a special gift: sturdy and durable backpacks, handcrafted by local artisans in Ecuador. This is not just a tangible help to enable young students to attend school with the right tools, but also a gesture that supports local craftsmanship, creating a virtuous cycle of solidarity and development. For years, we have shared a deep friendship with Father Onore, a missionary and entomologist originally from Costigliole d'Asti, who is the heart and soul of the Otonga Project . This extraordinary initiative was created to protect the Amazon rainforest from uncontrolled deforestation while also ensuring that local children have access

A creamy and enveloping dish where the sweetness of peas meets the distinctive character of saffron, creating a perfect balance of flavors. Ideal when paired with Litina Barbera d'Asti Superiore by Cascina Castlèt , a wine with an elegant structure and notes of ripe red fruits and spices that enhance the dish without overpowering it. Ada Borio's recipe. Franco Bello's photo. Ingredients for 4 servings 320 g Carnaroli rice 200 g frozen peas ½ onion ½ glass white wine 1 teaspoon saffron pistils As needed hot vegetable broth As needed extra virgin olive oil As needed butter As needed grated Parmesan cheese Preparation Prepare the saffron : Place the

On January 27th and 28th, Grandi Langhe returns, the event celebrating the great wines of a truly unique land. We at Cascina Castlèt will be there to showcase our labels and share with you the story of a territory we cherish and honor every day. Where: OGR Torino Stand: B-128 When: January 27th and 28th, 2025 Join us to taste our wines, discover our latest offerings, and experience the best of Piemonte's winemaking tradition.

It is traditional on Easter day, in the Asti region, to cook the chestnut pie as dessert. It might seem odd to someone: chestnuts are a typical Autumn food, but there is an explenation for this choice. In the past, chestnuts were extremely important for farmers economy: this nut used to be dried and stored for all winter. The last ones were consumed during Easter. It was during that period that this beautiful tradition began: it marked the end of Lent. We serve this dish with our Avié Moscato Passito. Here are the ingredients for 10 people : ½ Liter of whole milk ½ Kilo of dried chestnuts 4 whole eggs 6 spoons of sugar 4/5 spoons of unsweetened

Cascina Castlèt is getting ready for Vinitaly 2024, the wine fair scheduled to be held in Verona from Sunday the 14th to Wednesday the 17th of April. Our stand is in Pavilion 10, position L3. The new vintages on release available for tasting at the stand: Litina Barbera d’Asti, Moscato d’Asti, Ataj Chardonnay, Castlètrosé, Uceline Uvalino, Barbera d’Asti Vespa, Policalpo Monferrato Rosso, Avié Moscato Passito, Passum Barbera d’Asti. Litina, Passum and Uceline Uvalino will also be present at the stands of the Consorzio della Barbera d’Asti and Moscato d'Asti in Consorzio dell'Asti Area H, in front of pavilion 8, near the Piemonte restaurant. For appointments: info@cascinacastlet.com