Langhe Roero and Monferrato cuisine. Piedmont cuisine: this chapter of the guide will surely be at fault.

Because Piedmont cuisine is a historic cuisine, of tradition, but it has been able to renew itself. Respecting local produce that is arguably the most important resource, many chefs have interpreted traditional dishes by adding their classy touch.

Coming to Piedmont and having a meal, a snack, an elegant dinner or a simple business lunch is still an experience. The pious kitchen. She loves to cook and loves to talk about food. Tradition mixes with novelty but here Slow Food wins by several points on the philosophy of Fast Food.

Good appetite then:



Russian salad


The chapter of appetizers for Piedmontese is a riot of flavors. Don’t have lunch and don’t have dinner without tasting some “starters”.

Tuna Veal

Called Vitel tonnè, it already appears in the nineteenth century among the dishes of the Piedmont tradition. The marriage of meat and fish (ton and anchovies) creates an intriguing taste. Various types of them are declined, with or without mayonnaise, and can be found on every menu of our restaurants and inns.


Thin slices of veal “swivel”, seasoned with extra virgin olive oil, salt, pepper, and a few flakes of parmesan cheese. In season it is also enriched with a few flakes of truffle but its flavor is already very rich and pleasant.


After marrying Liguria for anchovies, Piedmont goes in search of cheeses in the Aosta Valley. Thus the fondue of fontina is appreciated and used. It is true, however, that more and more local cheeses such as Raschera and Castelmagno are increasingly used to create tasty and soft creams.

Some Piedmontese recipes can be found in this article


gemma di roddino e i tajarin

As in almost all Italian regions, the former occupy an important space on the menu of restaurants but also of all families. I just give you a few small ideas and I invite you to try one of the many first dishes that you will find in our Osterie It won’t be a hard experience to do!


They are noodles but in this part of Italy, they are thin, almost transparent, elastic. Rich in egg yolks (we talk about tajarin 40 yolks!). To be seasoned with a sauce rich in meat, or with a mushroom, but… in truffle season, tajarin, with little butter is the nest that allows the truffle to release all its aroma!


Literally “pinch” agnolotti. Recall the gesture that the cooks need to close the agnolotti, strictly stretched out and closed by hand! They are stuffed with meat and vegetables, in their traditional recipe, but also only with vegetables or fondue. Even for the agnolotti is worth the truffle speech, of course!


"Bagna cauda" and greens typical Piedmontese dish

Meat, poultry, vegetables become a triumph when it comes to second particularly rich dishes such as


which also reaches 30 different pieces in its richest version. Meat, sausage, sweet semolina, fruits, vegetables! A triumph. The most traditional Langhe cuisine is this!

Or in BAGNA CAUDA, where the sauce of garlic, anchovies and extra virgin olive oil is the center of the convivial table with friends and allows you to consume vegetables such as THE CARDO GOBBO OF NIZZA along with THE PEPERONE OF CARMAGNOLA and other vegetables both cooked and raw!

Of the BOLLITO I have already talked about before, as well as of the CAPPONE, I would say that we can also remember the sumptuous BRASATO AL BAROLO and many other specialties that change with the change of seasons!

A chapter apart I have to write it for a dish that I love very much!

La Belecauda

the Monferrina variant of flour, an ancient dish that refers to a poor, simple cuisine, but certainly not without taste. Only four ingredients are needed for belacauda: olive oil, water, salt and pepper, and of course chickpea flour. Let’s say it’s the pizza of the Piedmontese!

Guide Langhe Roero and Monferrato

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If you enjoy with food!