OTHER TYPICAL PRODUCTS: GASTRONOMY NOT ONLY WINES!

Talking about Piedmont, and in particular, Langhe Roero Monferrato, and not talking about gastronomy is… a crime! The gastronomic products, the cuisine, the culture of good food, and respect for the cycles of the land, make Piedmont a pantry to discover!

I want to take you on a sensory journey: The scents, the flavors, the colors of my land that follow each other at the rhythm of the seasons, I’m sure, will fascinate you.

Those who visit Piedmont are enchanted by its territory, vineyards, and hills, but when it sits at the table it is enveloped by magical sensations.

Are you coming with me on this journey? Then I ban on diets. Ops! I’m going to talk!

hazelnut tasting

Hazelnuts: ROUNDED AND GENTLE

High Langhe hazelnuts

In our areas, we do not speak generically about hazelnuts. Here we talk about ROUNDED AND GENTLE: And already the name makes you understand how much we love them! CORTEMILIA, IN THE HEART OF THE LANGA, It is the CAPITAL OF THE NOCCIOLA TONDA GENTILE OF LANGA, an IGP that attests to its quality.

Alta Langa is the ideal cradle for hazelnut. Its shrubs cover much of the hills towards the Ligurian coast. Hazelnuts, like vineyards, are kept with care and order. They are precise and geometric and distinguish the territory between the Bormida and Tanaro rivers.
The harvest at the end of August. It crosses sometimes with the harvest. How is hazelnut consumed? It prefers toast to enhance its flavor. The core also has another feature much appreciated in our parts: it promotes the birth of the precious truffle, both black and white!

WHITE TRUFFLE: THE KING

esperienza-tartufo

And since we’ve nominated him, let’s talk about it! The truffle, indeed Mr. Truffle, is a fungus (hypogeous for experts) that lives in symbiosis with the roots of some plants, and therefore underground. That’s why it’s hard to find and the man has to get help from a dog to look for him. Trained dog with a well-trained nose!

The scent of truffles, especially the white one of Alba and the Langhe, is very intense and particular: either you love it or hate it. If you are among those, many, who love him then you have a decisive reason to get to our side. SlowDays, which does not like experiences without a soul, those “made in series”, looks every year for new “trifolau” and new ways to make this jewel known.

You can look for it, you can study it and smell it, but above all, you taste it! With two eggs in a pan, with a plate of noodles with butter, or with a creamy fondue, the wedding with truffle is perfect! The truffle hunting season lasts all year round, for the various types that mature depending on the seasons. The most valuable can be found from the end of September until the first frosts.

The Alba Truffle Fair is famous, as well as the various events during the autumn period. Very recall has the World Truffle Auction that always gets dizzying figures and that sees protagonists’ restaurants from all over the world! Founded in 1999, it has reached, year by year, record revenues and audiences. In 2018, the amount of revenue was 400,000 EUR, donated to various charities. The last lot, the most important, was purchased by a Hong Kong restaurateur!

PIEDMONT CHEESES

Formaggio Castelmagno DOP

Chapter vast! I will name a few, but they will certainly be too few. The Langhe, Roero, and Monferrato have a tradition that is lost in history for the production of goat cheeses, sheep, and vaccines.

Especially in the Langhe and even more in Upper Langa, Albese and Astigiana, we find the Robiole or Tume. Two denominations of Protected Origin (Dop), especially with the Murazzano tuma and the Robiola of Roccaverano.
Murazzano is made with sheep’s milk, while Roccaverano’s robiola is mixed milk.
Then there are the excellent Robiole (not Dop) of Bossolasco, d’Alba and the Langhe.

Each has different taste and pasta characteristics, but all of them are still appreciable and pleasant!

The ricotta in the Langhe, called Seiras, is a soft cheese, very delicate and fresh, also used as a filling of ravioli. Another typical and particular is the “brus”, the tasty cream made by fermenting the robiole in small crock orgrees. Very good along with polenta!

Then there is Mr. Castelmagno, the Raschera, the Bra, the grit, the gorgonzola. Each of these deserves a separate chapter and I refer you to the sites where you can get detailed information.

Surely a visit to our areas is worth a cheese tasting accompanied by the excellent red and full-bodied wines that enhance its flavors!

Guide Langhe Roero and Monferrato

Next chapter

GASTRONOMY: MEATS AND CURED MEATS

Gastronomy Tour

Idea for you: Finding the truffle