At eight hundred meters, above the village of Netro, overlooking the Serra and the plain of Biella, the Candorno farmhouse is the place where Pietro, Arcangelo and Paola carry on with passion a tradition inherited from previous generations. Over the years the necessary changes have been made, but always trying to keep alive the teachings received and safeguarding a heritage made of knowledge, products, care and respect for the landscape. Arcangelo and Paola, with their son Pietro who has recently joined the company, have chosen to raise only Pezzata rossa d’Oropa cows, a local breed, very suitable for mountain pastures, which does not require special dietary supplements. The cows graze from March until November. The milk is totally transformed in the small farm dairy where Toma Valle Elvo is produced. The milk is processed raw, using wood to bring it to the right temperature. The company also produces the butter from outcrop according to an ancient tradition. Arcangelo and Paola have also recovered the recipe for seasoned and smoked ricotta cheese that was once grated to flavor the dishes of the local cuisine. As a guarantee of the true craftsmanship there is the fact that the company’s production is limited and varies depending on the season. There is always availability of toma cheese of various ages throughout the year, while ricotta is a product that cannot be found in the summer, when it is too hot. If ordered, Paola also produces flavored toma in small shapes, between 800 grams and one kilo. The butter from affioramento is a Slow Food Presidium.
