Taste all the flavors of Piedmont in a risotto with pumpkin, Cervere leeks and gorgonzola!
Origin
Leeks (Allium Porrum) are a herbaceous plant from the same family as garlic and onions. They were already well known and widely grown in ancient Egypt in about 2000 BC. Hieroglyphics suggest that leeks were eaten by the slaves who constructed the pyramids. They’re grown throughout the world but especially in Italy, where 62% come from the province of Cuneo. The town of Cervere is a particularly interesting agricultural area, putting on a yearly leek festival. Leeks are grown using farming methods passed down from generation to generation, which makes them quite labor-intensive and prevents large-scale production.
Cookit
Thanks to their flavor and texture, leeks are popular both in everyday cooking and in high-end dishes. The Cervere leek is very delicate, unusually sweet, and tender enough to eat raw with cold or warm dips like the northern Italian ‘bagna cauda’. It’s also very easy to digest. Leeks in general are great in pasta, sauces or even with vinegar. They’re also common in Greek cuisine, and often found in pies and pastries there.
Did you know
Only the white part of the leek is usually eaten, because it’s fresher and more flavorful. The leaves are normally thrown away, although even top chefs have started using them more to add a crisp element to soups and purees. They were widespread in ancient Rome, and it was said that the emperor Nero ate a large portion of leek soup every day because he believed them to be good for his voice.
