Our history
Agriturismo Perla is an Agricultural Company located in the territory of Alto Astigiano, precisely in Località Pogliano in Moncucco Torinese.
Moncucco Torinese, known as “door of Monferrato”, is a country rich in history, an agricultural center located on the border between the Basso Monferrato Astigiano and the hill of Turin.
The area was inhabited since ancient times (traces of prehistoric and Roman settlements have been found), but it is with the Middle Ages that Moncucco Torinese was born and developed.
Agriturismo Perla was born in 2001 in Pogliano, a locality of Moncucco Torinese. In a short time, thanks to Alberto’s agricultural experience and to Franca’s passion for cooking, the farmhouse will soon become known for the genuineness of his dishes, exclusively with the word of mouth of its customers.
Mrs. Franca starts to offer local Piedmontese dishes, especially the products grown by her husband Alberto and his two sons on their land.
Raw materials
Today, the company directly provides products of their production, from the meat of farm animals such as chicken, rabbit, guinea fowl, as well as seasonal vegetables and fruits.
Among the meat, all of certified origin, the veal and the much sought after wild boar meat find ample space.
Moreover the used corn flour is ground by the stone mill, an expression of a centenarian tradition.
Traditional dishes
Agriturismo Perla offers its customers the typical dishes of Piedmontese cuisine and below we mention some.
Meat all’albese: an appetizer composed of freshly cut thinly sliced veal slices, sprinkled with an emulsion of lemon juice and extra virgin olive oil.
Vitello tonnato (vitel tonnè or vitel tonnà in Piedmontese style): cut of Fassone meat with tuna-based sauce that is served as an appetizer or as a second course.
The tongue in green sauce: boiled tongue and then served with the bagnet verd, a sauce made with parsley and anchovies in salt.
The bagna caoda: it is a typical regional Unesco Heritage dish made of minced garlic and anchovies, cooked over low heat in extra virgin olive oil, reducing it to sauce. It is consumed by intingendovi various types of seasonal vegetables usually divided between raw and cooked.
To have lunch outdoors
To all our customers we remember that in our garden is available a covered structure in order to taste our products in spring and summer in contact with the surrounding nature. The structure has about 60 seats.
During spring and summer months we organize weddings, baptisms, communions, birthdays and outdoor anniversaries.
Agriturismo Perla has always been careful to provide its customers with a rewarding experience from all points of view.
