The plain and first mountains between Turin and Canavese

The rural and agrarian landscape

The environment of the moraine of Avigliana includes a lake area and the entrance to the Susa Valley with its mountain slopes.
Along the mountain slopes of lower Susa Valley between Mount Musinè and the Roccasella, there are remains of a grass-pasture area which in the past was much larger, scattered here and there among the familys' fruit orchards. In the lower part of the slope, in the shallow areas forests of oak and downy oak are prevalent, but where the soil is more fertile, chestnut trees flourish.

The valley floor of the Dora, already heavily weighed down by road and railway infrastructure as well as with industrial sites, has been saturated with the construction of the highway and its interchanges. This has had an impact on the ecological balance of the fluvial strip, on which the pylons of a part of the highway stands.
The hilly south-central area contains two lakes of Avigliana, characterized by marginal mixed cropping agriculture and vast forest areas.

In any case, agriculture remains to be marginal because of the territory's intrinsic features and low soil fertility, and because the areas are becoming more and more restricted and fragmented. Nevertheless, we would like to highlight some traditional rural landscapes of secluded valleys with grass and cereal cultivations with spectacular erratic boulders.

Of particular natural interest is the Nature Park of the Avigliana Lakes and Mount Musinè, a sort of balcony where, on a clear day, one can view the entire floodplain.

Settlements have developed along the road and rail routes between Avigliana and Rivoli, town centres with their own autonomous urban structures. Avigliana is historically the bridgehead of the presence of the subalpine Savoy, then market centre for the metallurgical activity and proto-industrial complex.

Aside from the strips of transalpine roads, we would like you to take note of foothill trails like that of the Colle del Lys (1,311 m) that linked the mining area of the Lanzo Valley with the metallurgical districts of Avigliana and Giaveno.

The Sacra di San Michele or Saint Michael's Abbey, a religious and architectural complex located on Mount Pirchiriano, and a monument and symbol of Piedmont, has one of the most distinguished religious architecture of the entire alpine territory.

Point of landscape observation

Municipality	Place	Point of Observation	Type of View	What to see
Saint Ambrose of Turin	Sacra di San Michele or St. Michael’s Abbey	Terrace of the Abbey	Wide Panorama	Lower Susa Valley and sprawling urban area of Turin
Avigliana	Avigliana Lakes	Monconi (Mount Cuneo)	Wide Panorama,Visual Focus	Avigliana Lakes and St. Michael’s Abbey

Routes

Products

I prodotti, attribuiti al territorio sulla base dei comuni elencati e definiti dal Piano Paesaggistico Regionale, possono essere segnalati anche in territori in cui la produzione è marginale.

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Recipe

Minestra di orzo e patate

Preparation

Mettete in ammollo l'orzo in abbondante acqua per tre o quattro ore.
L'indomani sistemate sul fuoco una pentola con le patate, il brodo e la crosta di formaggio ben pulita. Portate a ebollizione e cuocete per almeno un'ora.
Nel frattempo, a parte, preparate un soffritto con due cipolle, due carote e due gambi di sedano a dadini, la salvia e il rosmarino finemente tritati e due foglie di alloro intere. Quando il soffritto sarà dorato versatelo nella minestra e proseguite la cottura finché le patate non si saranno disfatte. Togliete quindi la crosta di formaggio, sminuzzatela e rimettetela in pentola.
Lessate l'orzo per una ventina di minuti con carota, sedano, cipolla, alloro e unitelo alla minestra, che servirete tiepida. Un goccio di olio extravergine e una macinata di pepe nero daranno il tocco finale.

Preparation Time and cooking time

2 ore, più l'ammollo e il riposo

Ingredients

Per 12 persone

BRODO VEGETALE
q.b.

CAROTE
3

CIPOLLE BIANCHE
3

CROSTA DI GRANA PADANO
1,5 etti

FOGLIE DI ALLORO
4

GAMBI DI SEDANO
3

OLIO EXTRAVERGINE DI OLIVA
q.b.

ORZO PERLATO
2,5 etti

PATATE
1 chilo

PEPE
q.b.

RAMETTO DI ROSMARINO
1

SALE
q.b.

SALVIA
1 ciuffetto

Testimonianze e memorie

Davide Lovera - Parva Domus

Alfonso Burzio - Agrigelateria San Pe'

Progetto "Le ragioni della terra"

The Moraine of Avigliana