A tasty starter and a great classic in Piemontese cuisine.

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.

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

Il termine “flan” indica uno sformato, servito accompagnato da una salsa. Ha antenati in Francia, nella bassa Provenza: da qui i mercanti italiani la importarono, andando alla ricerca di sale e acciughe alle foci del Rodano.

Farina e uova insieme al lavoro delle donne di Langa sono gli ingredienti per i tajarin, pasta tradizionalmente fatta, stesa e tagliata a mano.

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

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

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.

Piemontese traditional desserts are a safe choice when you want a spoon dessert for a special occasion.

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.

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

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

The authentic flavours of Langhe and Roero for a menu rooted in the Piemontese culinary tradition.

Chef Paganini's tips, with a selection of dishes that will delight your guests.

Barolo DOCG 2016 “Boschetti”

Nebbiolo d’ Alba DOC “Albiè”

Dolcetto d’Alba DOC”Galluccio”

Barbera d’ Alba DOC “Traifilari”

Roero Arneis DOCG “Fiero”

Roero Arneis DOCG Spumante Brut

METODO MARTINOTTI

Piemonte Moscato DOC

Barolo Chinato