Category: Food and wine tips Piedmont-Italy

Piedmont is a land of wine excellence, with enchanting landscapes and great food and wine tradition. A little taste of how to choose a good and satisfying wine tasting. Happy reading!

Truffle hunting: Everything you need to know about this magnificent world This heat is a bit exhausting. Let's reminisce about autumn between one shower and another: mild temperatures, enticing aromas, and meals with feet under the table. And then, leisurely walks among colors without sweating, unlike these days! So, immediately, the mind connects all these thoughts to the king of autumn and the cold season: truffles and their magnificent world! There are many truffles, some of which are proper local excellences. However, it is a product in nature in limited quantities and for a certain period. Among the various types of sought-after truffles, especially to complement dishes for refined palates, we find: White Truffle or Trifola (Tuber magnatum pico): Harvested between September and October, this truffle is widespread mainly in our regions but also in Umbria, Tuscany, and Marche. Its aroma is very intense, as is its flavor (slightly reminiscent of cheese and garlic). Precious Black Truffle or Norcia Truffle (Tuber melanosporum): Harvested from November 15 to March 15, highly sought after and widespread in Piedmont, Veneto, and the Central Apennines. Its organoleptic characteristics are highly appreciated, as they are not too "aggressive" to the palate and smell; the fragrance is not too intense, and the taste is delicate. Whitish Truffle or Marzuolo (Tuber borchii vitt.): Harvested from January 15 to April 30, it is challenging to use in the kitchen unless you are a culinary expert. Due to its intense aroma and unpleasant taste, it can be indigestible even after cooking. Summer Black Truffle, Scorzone (Tuber aestivum vitt.): Harvested from May 1 to August 31, it has a more delicate aroma than usual black truffles, and the taste is similar to porcini mushrooms – delicious! Truffle hunting is not an impromptu activity nor a pastime to be practiced when

The Monferrato must be discovered, because it is a hidden pearl! Did I mention I was in love with the Monferrato before? Yes, of course! This doesn't change my love for the Langhe and my affection for the Roero, but Monferrato is always a surprise for me! Maybe because I don't live there and so I go there a little less frequently or maybe because of that passion for less touristy places, but really every time it's a discovery! The Monferrato is actually a very vast and varied territory divided into 3 large areas: the Lower Monferrato Casalese (towards the province of Alessandria), the Lower Monferrato Asti (province of Asti) and the Upper Monferrato that borders the High Langa. Now I could talk about the many fascinating villages that you meet or the landscapes characterized by rolling hills covered with vineyards that in every season offer wonderful views, or the fact that often the vineyards leave room for orchards, hazelnut groves and especially forests, ensuring a unique biodiversity. Will the  Langhe Truffles be better than those of Monferrato? Or maybe I can talk about the fact that in Monferrato there are, says some people, the best white truffles in the area ... I do not know if it is so, today we "scratched" a lot 'and I must say that they were a pleasure for taste and smell! I could talk about history, geology and also wine and food of course, but I would like to talk about people this time... One of SlowDays' "slogans" is "Know places through people". This is not just a way of saying, but something we strongly believe in! Some time ago, on another trip to Monferrato, I had already been able to appreciate the great sense of hospitality that is in these parts combined

What kind of autumn is it without the chestnuts?!? Are the woods yellow and brown, the vineyards orange and bronze and the hills? They absorb all the nuances that emerge from these warm colours and give life to an exciting spectacle for the heart and relaxing for the mind. In addition to the leaves that change color, the protagonists of this season, autumn, are the chestnuts, which thanks to their brownish color help to give life to this charge of energy that spreads throughout the countryside of Langhe! How many types of chestnuts do you know? Today I will explain you some characteristics and some places where to find them, but I will also give you some advice on how to use them in the kitchen 😉 First, there is a substantial difference to know: the chestnut is the wild fruit of the chestnut, while the brown comes from cultivated trees. Chestnuts are not large in size, they are squashed on one side, with strong skin and tasty flesh, while the brown is larger, has a striped skin and sweet flesh. Chestnuts in PIEMONTE and its TYPICAL PLACES "MARRONE" (Brown) OF THE VAL SUSA IGP. These types of chestnuts belong to five different ecotypes: the Marrone di San Giorio di Susa, the Marrone di Meana di Susa, the Marrone di Sant'Antonino di Susa, the Marrone di Bruzolo and finally the Marrone di Villar Focchiardo. The main characteristic is given by the taste, very sweet, in fact they are mostly used for the preparation of marrons glacés. CHESTNUT OF WEDGE IGP. It is cultivated in the mountain and valley areas of the province of Cuneo, its cultivation dates back to the twelfth century. A long time ago, in short! The chestnut of Cuneo PGI is medium in size and has a