According to the season, Piemonte is full of gastronomic events and festivals. Based on the traditional cuisine you can take part to different sagras,...
The cuisine of the Langhe, an area of rolling hills in the Piedmont region of northern Italy, is certainly one full of flavors, colours and tasty ingredientes, capable of arousing and charming the most demanding palates with its richness and its variety of courses and products.
The scenery here is gorgeous, with the charm of the landscape and the magnificence of monuments and medieval castles; but what really attracts visitors is the impressive enogastronomy with Barolo and Barbaresco wines, white truffles, handmade pasta, meat dishes and many more delights. The Langhe, along with Monferrato and Roero, was made a UNESCO World Heritage Site in 2014 for the outstanding value of its breathtaking vineyard landscapes, authentic food culture and traditional winemaking techniques that go back hundreds of years. It is no coincidence that the Slow Food movement originated in the nearby Bra, a town that hosts the biennial international Cheese Festival.
“To fully understand and enjoy the food here, you must go to eat in the most traditional of the Langhe eateries: The Piola.”
The Piola was an important point of reference for the local communities of these various hillside villages, who would gather inside to eat a dish together, play cards and talk business. Still, nowadays, the piola allows the visitor to taste the dishes of the real traditional and handmade cuisine of Langhe.
The gastronomy of Langa is robust and tasty, but simple and genuine at the same time, because it depends on the products of a territory which differ with the changing of the seasons. Inherited by the farmer’s tradition, the typical dishes of Langa recall a rustic cuisine. From raw Fassona veal tartare, rigorously knife chopped, seasoned with extra virgin olive oil, garlic and lemon juice; tajarin to agnolotti del plin, two kinds of hand made pasta matched with meat sauces or sage and butter with the king white truffle of Alba on top. From the Piedmontese fritto misto, a fried mix of vegetables, meat and fruit, to the rabbit with sweet bell peppers from Carmagnola, lepre al “civet”, hare cooked in red wine, the bagna cauda, a sauce made with garlic and anchovies, placed in a pot in the middle of the table and kept warm by a little stove fuelled by a candle, where it is possible to dip cooked or raw vegetables. And finally, of course, its incomparable desserts: The priceless hazelnut cake, using the famous hazelnut variety called Tonda Gentile delle Langhe, a PGI (Protected Geographical Indication) product, used even by the Ferrero factory for the Nutella, Ferrero Rocher and many other goodies; the zabaione, a hot drink made with eggs and the sweet Moscato d’Asti wine; passing by the panna cotta, reaching the superb bonet, the grandmother’s chocolate pudding, made with eggs and amaretti.
Do you enjoy cooking as well? No problem! Here you can visit the best vibrant Langhe markets and immerse yourself in a private cooking class experience led by local Chefs and authentic Grandmas. Bring Home New Skills and Unique Memories.
Let yourself be tempted: come and discover the most delicious dishes of Langhe!