クチェーリオのおすすめMTBライド

It's a course prepared by locals with jumps and banks

Technical and fun route

Always clean trails thanks to our friend Aldo and his collaborators

we were lucky enough to find it open and so in addition to the bike ride, there was also a Christian visit to the crypt

Nice sign, dedicated exclusively to those who ride bikes

Cute, especially the fake woodpecker 😂

extraordinary place

Fricandò: a typical dish of Piedmontese home cooking and conviviality, which was born in the times when meat was abundant only in the kitchens of the rich, while everyone else had to be resourceful to make the most of the little they could afford. Slow and prolonged cooking, wise use of vegetables and herbs, blended with a good local red wine, and even leftovers or less valuable cuts become tender and tasty. And to obtain a complete and nutritious dish you need simple side dishes that are suitable for absorbing the tasty sauce: polenta, baked potatoes, but obviously also homemade bread to make the "scarpetta". The Trattoria was born in 2019, when Ivo Bellezza and his brother Sergio, after almost twenty-five years of experience in managing a very well-known and popular pub with cuisine, decided to focus on catering and, together with Claudia, Ivo's wife, took over the management of the municipal-owned restaurant in Vialfrè. The name of the trattoria contains their program, which offers traditional Piedmontese cuisine in a familiar and welcoming environment, sometimes revisited, without losing the characteristics of simplicity, craftsmanship and use of local products. Of course, the menu cannot miss the Fricandò, based on lean beef, stewed for at least five hours with potatoes, bay leaves, tomato, in the style of Monforte, the town of origin of Ivo and Sergio's mother. The restaurant's main dish is accompanied by appetizers, first courses, second courses, desserts, all produced in the kitchen of the restaurant, with quality raw materials from selected suppliers of the area. The Fricandò also offers an interesting pizza, obviously in the Piedmontese version, cooked in a pan, and a very well-kept cellar, which highlights the excellent wines of Canavese.