CRUTIN

The "crutin," a small cellar dug into the tuff rock, was once the pantry of the Langhe farmers. This cow's milk cheese, with its broken curd enriched with shavings of summer truffle, vividly evokes the spirit of this magical place. This is why Beppino Occelli named it Crutin. It pairs well with noble Piedmontese wines such as Barbaresco and Barolo. In the kitchen, Crutin is a key ingredient in sumptuous fillings or as a condiment for pasta dishes and gnocchi in bianco.