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

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.

An elaborate mixture of soft and durum wheat flour and eggs: thus, following tradition, the women from the Langhe area used to skilfully prepare tajarin, a smaller version of tagliatelle typical of Piedmont, traditionally made, rolled out and cut by hand.

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.

La tradizione in cucina spesso nasce dall’inventiva e dalla necessità che mutano in virtù. È ciò che è successo ai ravioli al “plin” (letteralmente “pizzicotto”) in Piemonte.