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.
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. The warm and sunny summer days give them a rich flavour and colours so bright that Leonardo Da Vinci used dried and crushed peppers to create the colours for his frescoes.
Sunlight not only allows peppers to ripen, but it also makes them rich in magnesium, calcium, iron, potassium, beta-carotene, and especially vitamin C. This essential element for our well-being was isolated for the first time by the Hungarian scientist Albert Szent-Györgyi by analysing peppers, a discovery that earned him the Nobel prize in 1937.
Peppers are great as starters or side dishes, especially with anchovies or tuna. The latter is the only warm-blooded fish and an excellent swimmer, that can swim as fast as 80 km/h.
Anchovies are much slower, but they were quicker to reach the Langhe from the sea of Liguria and France. In fact, Piemontese merchants used to go to the South of Provence, at the mouth of the Rhone, to buy salt and anchovies.
Most of our products are packaged in convenient glass jars. Why? Because manufacturing and packaging products in glass jars allows to keep them healthy and authentic, avoiding the use of preservatives. In Piedmont, but also in the Italian tradition in general, this technique is widespread, specifically due to food safety reasons and to ensure that the products remain fresh. Glass is an inert material, which means that there is low risk of harmful chemicals getting into the food and it’s a natural protective barrier that ensures that its contents are well preserved. Not to mention that, from an environmental viewpoint, it's 100% recyclable and can be recycled endlessly.
Take the glass jar from the fridge and leave it to rest for 15 minutes at room temperature. Then open the jar and drain the oil with the help of a strainer. Put the contents in a serving dish and enjoy! If you like, you can top with 40 g of drained tuna in oil.
EQUIPMENT: a spoon, a strainer, a serving dish.
LITTLE TREATS: tuna in oil.
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
According to legend, in the beginning the apricot tree was a simple decorative plant, with beautiful white flowers.
Barbera d’ Alba DOC “Traifilari”
Barolo Chinato
Barolo DOCG 2016 “Boschetti”
Green meadows, woods, and country air. Piedmont is the ideal place to rear purebred livestock for top quality cuts.
Piemontese traditional desserts are a safe choice when you want a spoon dessert for a special occasion.
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.
Dolcetto d’Alba DOC”Galluccio”
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.
Give a gift voucher to your friends and family. It will be a pleasant surprise to taste the Langhe products!
