Gastronomy of the Langhe, Roero and Monferrato | Cheeses, Cured meats and more

Typical Piedmont cheeses to discover

Piedmont is a land of gastronomic excellence, and its cheeses express ancient knowledge rooted in deep respect for tradition. Let’s take a closer look at some of the region’s most representative specialties.

Toma Piemontese

Toma Piemontese ranks among the oldest cheeses in the region. It can be soft or aged, offering delicate flavors or more intense notes depending on the aging process.

Castelmagno

Often called the king of Piedmont cheeses, Castelmagno holds DOP status, and it is made only in the upper Grana Valley. It delivers a bold, slightly spicy flavor with distinctive herbal notes.

Robiola

This Cheese—or rather, these cheeses—comes from the Langhe and, even more, from the Alta Langa, as well as from the Alba and Asti areas. People call them Robiole or Tume. Several carry Protected Designation of Origin (DOP) status, especially Tuma di Murazzano and Robiola di Roccaverano. Producers make Murazzano with sheep’s milk, while Robiola di Roccaverano uses mixed milk.
You’ll also find excellent non-DOP Robiole in Bossolasco, Alba, and many other small villages across the Langhe. Each one shows different textures and flavor profiles, yet all remain enjoyable and well worth tasting.

Brüss (fermented Cheese)

Brüss stands out as a strongly distinctive Cheese, made by fermenting leftover cheeses with grappa. It offers a bold flavor meant for true connoisseurs. Not everyone loves it, but many do!

Talking about Piedmont cheeses also means talking about Cheese

When does Cheese take place?
Every two years. The last edition was in 2023, so the next one will be in 2025.
Where does Cheese take place?
In Bra, the capital of the Roero area, and the birthplace of the Slow Food movement.
What is it about?
Cheese, as the name suggests, is the leading international event dedicated to the Cheese Industry. It brings together producers, consumers, and enthusiasts who all share a passion for the fascinating world of Cheese and for the process that turns milk into a refined, flavorful food.

Each edition of the event focuses on a specific theme. Sustainability always plays a central role, alongside respect for producers’ hard work and fair compensation for their efforts, without ever losing sight of animal welfare.

In this case, I can only say one thing: WORTH THE TRIP

Typical Piedmont cured meats: traditional flavors

Alongside Cheese, Piedmont cured meats tell a story of craftsmanship and a deep passion for authentic, high-quality products.

Piemonte Salami IGP

Producers make Piedmont salami from a blend of pork meats, aromatic herbs, and spices, with cloves standing out in particular. They also add robust red wines such as Barbera or Nebbiolo, which give the salami its distinctive character.

Cooked Salami  Piemontese

This rich and flavorful cured meat features a fragrant spice blend and cooks gently through steaming. Sliced thick, it serves beautifully on tasting boards and pairs perfectly with a good glass of wine. Cooks also use it as a special ingredient in traditional “green” omelets, which turn into “rugnuse” omelets when cooked salami is added to the mix.

“Prosciutto Crudo di Cuneo” DOP

This typical product from the Province of Cuneo comes from carefully defined production areas that meet the requirements for DOP (Protected Designation of Origin) status. Producers salt selected pork legs with salt and spices, then begin aging. The result is a refined product, highly appreciated by those who enjoy delicate, balanced flavors.

Gastronomy of the Langhe: Beyond Wine

Piedmont is famous for its excellent wines, but it’s also a land of extraordinary dishes that deserve to be discovered slowly and with passion.

Tajarin and Agnolotti

Thin and golden egg pasta, *Tajarin*, pairs beautifully with rich sauces, while *Agnolotti* are filled with intense flavors of meat and roasted goodness.

Bagna Cauda

A true Piedmontese celebration of togetherness: *Bagna Cauda* is a warm dip made with garlic and anchovies, served in a terracotta pot at the center of the table, surrounded by fresh seasonal vegetables. Every family has its version, but the traditional recipe remains a symbol of unity and sharing. In the province of Cuneo, people often use *Caraglio garlic*, a rare and delicate variety protected by the Slow Food movement, which gives the sauce a milder, more digestible flavor.

The Tonda Gentile Hazelnut: The Gold of the Alta Langa

This Tonda gentile is no ordinary hazelnut: it’s the *Tonda Gentile delle Langhe*, a PGI-certified variety considered one of the finest in the world for its quality and flavor. Grown primarily around Cortemilia, in the heart of the Alta Langa, it is harvested at the end of August and is often enjoyed toasted to fully enhance its aroma. It’s the star of the classic Hazelnut Cake, and also a precious ingredient in artisanal desserts, spreads, and even creative pasta dishes. And there’s more: the hazel tree is also a natural ally in the growth of both white and black truffles!

Traditional Desserts: Bunet

*Bunet* is a rich pudding, a traditional dessert from the Langhe. It’s a festive treat made with milk, eggs, amaretti cookies, chocolate, and a splash of liqueur.