Barolo, truffles and terroir flavours.

Langhe, Monferrato and Roero are three neighbouring areas with different characteristics but all including vineyards, castles and old towns. An area famous all over the world for its renowned gastronomy, truffles, wines and history.

This countryside offers uncontaminated landscapes with hills surrounded by vineyards and wineries that produce some of the most renowned red wines in the world: Barolo, Barbaresco, Nebbiolo, as well as heralds of white wines such as Moscato and Arneis.

A number of traditional dishes, small restaurants and taverns, and exclusive restaurants.

Among the starters: salami and cold pork meat, raw meat and the old recipe of vitello tonnato, and tomino cheese dressed with a green sauce.

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Among the main courses: the typical “tajarin” and “ravioli al plin”. The famous meat second courses: boiled beef, game and beef braised in Barolo, the typical Piedmont-style fritto misto, Alba truffles, mushrooms and cheeses, as well as the famous “bagna cauda” and other typical soups such as the so-called “cisrà” (a November soup of tripe and chickpeas). And finally, chestnut and hazelnut desserts and Moscato grappa.

Thanks to the history of these territories and their local traditions, these are some of the “historical” dishes that you can taste in these areas. Gastronomic traditions that are interpreted daily in the kitchen of exclusive restaurants and less known trattorias, making the most of the territory products in harmony with the environment and the ecosystem.

Indeed, these areas gave birth to the Slow food movement, which has become a global no-profit association committed to promoting territories and local traditions all around the world.

The Liguria cuisine flavours, the real Mediterranean cuisine.

Pesto, olive oil, aromatic herbs, the Ligurian sea fish, the hinterland flavours represent the memories, the perfumes and the colours of Liguria.

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They are a treasure for gourmets. You can find a typical restaurant or an old tavern in any seaside or valley resort or in any of the countless old villages.

Like the Piedmontese one, also the Ligurian cuisine includes preparations, ingredients and techniques related to both local production (such as preboggion, a mixture of wild herbs), and imports from other areas with which the Ligurians have been in touch for centuries (for instance, Sardinian pecorino cheese, one of the ingredients of pesto), thanks to the ports of sea towns and their great navigators.

If we take into account its history, roots and elements, it is possible to say that the Ligurian cuisine is the real Mediterranean cuisine.

A simple and genuine cuisine, typical of country people, sailors and mountain dwellers, consisting of common and cheap products, which today has become expensive, refined and full of ancient magnificence.

You can enjoy the harmony of this territory immersed in art, history and nature, where good, healthy and sustainable food finds its maximum expression.

Piedmont and Liguria, smells, perfumes and flavours for an extraordinary sense experience. ”