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Pau Valiente Moral

Multi-Nationality Studio

Alessandro Ugazio

Diversity of Flavours

Torino, Italy

March 21, 2009, 09:05 CET

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© 2009 Alessandro Ugazio, All Rights Reserved.

Caption


Porta Palazzo is one of the largest and oldest marketplaces in Europe, everyday offering a wide range of fresh food, clothes and various stuff.

Here we are under the ancient Tettoia dell'Orologio (1916), in front of one of my favourite stalls.

The Azienda Agricola "Le Corbusier" from Novalesa produces some of the finest Piedmont cheeses; the majority of them are simply named "Toma," but each one is very different from the other, spreading a unique bouquet and an unforgettable flavour.

These Piedmont Tomas are made from pure cow, goat or sheep milk, and some even with a mix of them.

My choice today was the Toma dël lait brusc (piedmont dialect for "acid milk cheese"), a crumbly cow's milk cheese, that I personally love to taste with chestnut honey.

Additional Caption: Varietà di sapori ▼


http://www.comune.torino.it/portapalazzo/

http://www.360cities.net/profile/alessandro-ugazio

Location

Europe / Italy

Lat: 45° 4' 36.96" N
Long: 7° 41' 4.86" E

Elevation: 0.005743

→ maps.google.com [EXT]

Precision is: Medium. Nearby, but not to the last decimal.

OpenStreetMap: © OpenStreetMap contributors

Equipment

Nikon D80, 10.5mm f/2.8 G ED DX Fisheye-Nikkor, Nikon Remote Cord MC-DC1, Panosaurus head, Manfrotto 486RC2 ball head, Triopo T-1028 tripod.

Nikon Capture NX 1.3.4, PTGui 8.0.2, Adobe Photoshop CS2, CubicConverter 2.2.1

Varietà di sapori


Porta Palazzo, uno dei più grandi e antichi mercati d'Europa, offre ogni giorno una grande varietà di cibi freschi, oltre che capi d'abbigliamento e oggetti vari.
Qui ci troviamo sotto l'antica Tettoia dell'Orologio (1916), di fronte ad uno dei miei banchetti preferiti.

L'Azienda Agricola "Le Corbusier" di Novalesa produce alcuni fra i migliori formaggi piemontesi; la maggior parte di essi si chiama semplicemente "Toma", ma ogni toma è diversa dall'altra, con un profumo unico e un sapore indimenticabile.

Queste tome piemontesi sono fatte con puro latte di vacca, capra o pecora, e alcune anche con una miscela dei tre latti.

Oggi ho scelto la Toma dël lait brusc (toma di latte acido), un toma di latte vaccino a pasta friabile, che personalmente amo gustare con miele di castagno.


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