Murazzano is one of the main centres of the Alta Langa. The altitude at which it rises (739 meters), the proximity of the Maritime Alps, the grassy moors that surround it give the town a mountain air that distinguishes it from other nearby towns.
The town is dominated by a medieval tower from the 1300s, once certainly connected to the castle.
The central street leads to the square surrounded by arcades and at the end of it the facade of the parish church of San Lorenzo, enriched by the fourteenth-century bell tower, shows off.
Of artistic interest is also the sanctuary of the Madonna di Hai, built in the first half of the 1600s.
The Murazzano festival is held in the last week of August.
Until the end of the eighteenth century, the tower of Murazzano was flanked by a castle built in the early fourteenth century by the Marquises of Saluzzo and which later became the property of the Savoy during the sixteenth century.
Historically, the town is very close to the Savoy dynasty as illustrious court doctors were born in Murazzano.
Mrazzano is the name of a famous cheese from the area: MURAZZANO PDO, a fat, fresh or short-matured cheese, with soft paste, with sheep’s milk or mixed sheep-cow. It can be consumed after about ten days or mature over two months. The fresh type is definitely interesting. Depending on the seasoning, it has different aromas. It is a Slow Food Presidium.
Cited by Pliny the Elder during the Roman Empire, of Celtic and peasant tradition, this cheese belongs to the Robiole family. It was traditionally prepared by the women who looked after the entire supply chain, from the breeding of sheep to cheese making.
It is mainly a sheep’s milk cheese. The cow’s milk in the boiler cannot exceed 40% of the total. The Pecora delle Langhe, from which milk is used, is no longer an endangered breed, thanks to the growing production of this cheese. With the name of Langhe Sheep Tuma it is a Slow Food Presidium. A different number was chosen to “recover the historical version, obtained exclusively with raw milk from the Langhe sheep, with the addition of a maximum percentage of 5% of goat’s milk.
In terms of pairings it is excellent alone with bread, or mixed with salads or boiled vegetables. It can be proposed as an appetizer, perhaps seasoned with oil and pepper. It is used for the Timballo di Murazzano and prefers Langhe wines, such as Dolcetto and Barbera d’Alba.