Gavi Testa in Cassetta

Slow Food Presidium

Italy

Piedmont

Cured meats and meat products

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Gavi Testa in Cassetta

Testa in Cassetta is made following an ancient and fairly elaborate recipe. As well as calf’s head (“testa”), it also calls for the cows’s tongue and cheek, cow’s heart (essential to brighten the color of the sliced Testa) and a little lean beef. The various cuts are cooked for a long time in salted water before being deboned. The head is finely chopped with a mezzaluna knife and some of the cooking water is added until the mixture is almost liquid. The other cuts are chopped into small pieces, mixed with the head and seasoned with salt, pepper, cinnamon, coriander, cloves, nutmeg, chili, pine nuts and a drop of rum. The mixture is then carefully packed into a cow’s blind intestine (caecum). In the past, a “cassetta”, a wooden box, was used, lined with pork caul fat, hence the name, Testa in Cassetta, “head in a box.”

Season

It is produced throughout the year except for the summer months

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The Presidium involves the only producer in Gavi who is still following the traditional family recipe, and does not use nitrates or nitrites. The production protocol specifies that the meat must come from Piedmontese cows.

Production area
Gavi Municipality, Alessandria Province
Producer
Agostino Bertelli
Gavi (Al)
Via Mameli, 23
Tel. +39 338 9192901
tino@simail.it
Slow Food Presidium Coordinator
Giovanni Norese
Tel. +39 335 5734472
gnorese@idp.it
The Presidium involves the only producer in Gavi who is still following the traditional family recipe, and does not use nitrates or nitrites. The production protocol specifies that the meat must come from Piedmontese cows.

Production area
Gavi Municipality, Alessandria Province
Producer
Agostino Bertelli
Gavi (Al)
Via Mameli, 23
Tel. +39 338 9192901
tino@simail.it
Slow Food Presidium Coordinator
Giovanni Norese
Tel. +39 335 5734472
gnorese@idp.it

Territory

StateItaly
RegionPiedmont

Other info

CategoriesCured meats and meat products