The Flavours of the House of Savoy Meet Cascina Castlèt: Summer Peppers in Green Sauce

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 let flavours rest, and to transform simple ingredients into small stories of the territory.

Making this journey even more special are the pairings with Cascina Castlèt wines, carefully chosen to enhance the aromas and character of each dish.

We begin this culinary journey with a traditional summer recipe from Piedmont: Summer Peppers in Green Sauce, paired with the fresh and elegant Castlèt Rosé.

Summer Peppers in Green Sauce

Ingredients

• 3 or 4 large yellow, red, and green peppers (preferably Quadrati di Motta peppers)
• 1 bunch of basil
• 1 bunch of parsley
• a small amount of marjoram
• a little thyme
• 2 cloves of garlic
• 6 anchovy fillets
• 1 tablespoon desalinated capers
• 3 tablespoons red wine vinegar
• extra virgin olive oil, as needed

Preparation

Finely chop together the garlic, capers, anchovies, basil, parsley, thyme, and marjoram.

Cut the peppers into fairly large strips and sauté them in good extra virgin olive oil. After a few minutes, add the aromatic herb mixture, keeping a small portion aside.

Deglaze with the red wine vinegar and continue cooking briefly: the peppers should remain soft yet vibrant and fragrant.

Add a drizzle of olive oil to the reserved herb mixture to create a fragrant green sauce.

Let the peppers rest for a few hours so the flavours can fully develop, then serve them warm with a few drops of the green sauce.

The Pairing

The sweetness of the peppers, the savoury touch of the anchovies, and the freshness of the aromatic herbs find their perfect companion in Castlèt Rosé: fragrant, delicate, and able to accompany tradition with contemporary elegance.