The authentic flavours of Langhe and Roero for a menu rooted in the Piemontese culinary tradition.
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 nascita del gianduia tra i Piemontesi è ben nota
Menù Vegetale Gustoso
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.
Chef Paganini's tips, with a selection of dishes that will delight your guests.
Roero Arneis DOCG “Fiero”
Roero Arneis DOCG Spumante Brut
METODO MARTINOTTI
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.
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.
Piemonte Moscato DOC
Fresh in summer, or in a jar in winter: a dessert that mixes peaches with amaretto biscuits, dark chocolate, and cocoa...
Nebbiolo d’ Alba DOC “Albiè”
