The secrets of Piedmontese butter torcetti

I'm continuing my virtual journey through the flavors of the Oropa trail. It's a network of paths--from Serra to Canavese and Valdostano. These trails start in the plains and, step by step, lead you to the mountains, changing rhythm and scenery. After exploring cagnone rice, this time I'm focusing on breakfast--or rather, what becomes breakfast when you're hiking and need real energy.

I usually have breakfast quickly, watching calories too.But everything changes when you're on a trail.

In Oropa, at the bar near the Sanctuary, I tried Piedmontese butter torcetti in the morning.

These are cookies made with flour, butter, sugar, and yeast. They have an elongated, slightly twisted shape, which gives them their name.They're not fancy pastries. They're everyday treats, perfect for breakfast or a break.

Butter torcetti have ancient origins. You find them in various areas of Piedmont, especially around Biella, Turin, in Canavese, and the Lanzo valleys. They're also made in nearby Valle d'Aosta, especially around Saint-Vincent. I found this area similar during hikes like the Arpy loop. Each area has its own version, changing size and texture. For example, Biella's torcetti are larger and darker, while Lanzo's are smaller, lighter, and crunchy. So, you won't always find the same product along the way.

Legend says torcetti were born in Piedmont's bakeries. When village women brought bread to bake, bakers made these treats for kids, using the warming oven. Torcetti are tied to everyday life in mountain villages, where nothing was wasted. Every chance was taken to create something tasty to share.

You can taste the butter, but it's not heavy. The sugar stays on top, adding crunch, making them different from usual cookies.

The price is low, just a few euros. Many enjoyed them with coffee. I liked them with café latte too.

After a stop, or even before setting off, they give you the right energy. Often on this journey, simple things taste different in the right context.