Agrodolce, also called Bon aptit (which means ‘enjoy your meal’ in Piemontese dialect) or giardiniera, is a typical relish of pickled vegetables in vinegar or oil

Shiny, crisp, and sweet. Peppers are very popular in farming cuisine, and many recipes with this vegetable were developed in Piedmont, especially in the Carmagnola area.

Fresh in summer, or in a jar in winter: a dessert that mixes peaches with amaretto biscuits, dark chocolate, and cocoa...

Preparing these ravioli is a long and laborious process, that today is a symbol of the Langhe identity...

A tasty starter and a great classic in Piemontese cuisine.

On the sweet Langhe hills, as you get higher, vineyards give way to PGI Piedmont hazelnuts, traditionally known as Tonda Gentile from the Langhe area.

Green meadows, woods, and country air. Piedmont is the ideal place to rear purebred livestock for top quality cuts.

About 30,000 years ago, zebus came from Pakistan to the current Piedmont, where they found a natural barrier: the Alps. They settled here and integrated with the pre-existing cattle population, adapting to their new habitat and, over time, developing into the current Piemontese breed.

Duck meat is well-known and it has a well-established tradition.

According to legend, in the beginning the apricot tree was a simple decorative plant, with beautiful white flowers.