Typical recipes

Discovering the typical dishes of the Langhe

There are two things that everyone knows about Langhe cuisine: truffles and wine. But in truth, many other excellences await you to be savored.

In our land, tradition and flavors have come together in a perfect union and absolutely irresistible combinations.
We will let you discover the curiosities and the preparation procedures of some of the typical recipes that have made the history of the Langhe gastronomy and are now known all over the world.
All you have to do is explore our kitchen and get in the kitchen to give vent to your culinary art.

Appetizers

Raw Albese meat

Raw Albese meat is undoubtedly one of the most popular dishes of Piedmontese culinary art. It is said that the origins of this dish are very ancient and come from Asia. According to tradition, some Piedmontese travelers returning from the East brought with them small horses, which the local people used to eat raw.

Raw Albese meat
anchovies al green

Anchovies Al Green

Humble and rich appetizer, just like the peasant life of the past. If it sounds strange to you to see fish in the center of a typical Piedmontese dish, you will discover that history has brought the sea to our hills. Anchovies al verde are daughters of the ancient bond between the Langhe and Liguria.

Anchovies Al Green

Humble and rich appetizer, just like the peasant life of the past. If it sounds strange to you to see fish in the center of a typical Piedmontese dish, you will discover that history has brought the sea to our hills. Anchovies al verde are daughters of the ancient bond between the Langhe and Liguria.

anchovies al green

First

Egg tajarin

The protagonists of this dish? White flour and many, many eggs. Tajarin originated in the hills of the Langhe, once the classic Sunday dish, a symbol of celebration and sharing. It is a fresh handmade pasta very similar to tagliatella, but smaller in size.

egg tajarin
agnolotti del plin

Agnolotti del Plin with roast sauce

A dish whose roots lie in the Langhe and Monferrato, once served during the Christmas period and on special occasions. But why are they called Plin? The term Plin means “pinch” and refers to the technique with which the filling is closed inside the fresh pasta

Agnolotti del Plin with roast sauce

A dish whose roots lie in the Langhe and Monferrato, once served during the Christmas period and on special occasions. But why are they called Plin? The term Plin means “pinch” and refers to the technique with which the filling is closed inside the fresh pasta

egg tajarin

Seconds

Braised in Barolo

In a land of full-bodied wines, a wine-based recipe cannot be missing. The cuisine of northern Italy often has ties and similarities with that of France, and the braised meat in Barolo is the result of the experience of the chefs of our lands expatriated to France in the seventeenth and seventeenth centuries. Here they learned the art of “nouvelle cuisine” (new cuisine) and revived it in the homes of the bourgeoisie of the time.

Braised in Barolo
Financier

Financier

The finanziera is a dish that few people know, where the rooster’s combs act as co-protagonists. A second born from the peasant tradition that focused on the reuse of offal, parts discarded during the transformation of cockerels into capons and of some cattle slaughter waste.

Financier

The finanziera is a dish that few people know, where the rooster’s combs act as co-protagonists. A second born from the peasant tradition that focused on the reuse of offal, parts discarded during the transformation of cockerels into capons and of some cattle slaughter waste.

Financier

Sweets

Bònet

Pronounced “bunèt” in Piedmontese dialect, bonèt is the typical dessert of the Langhe whose origins are very, very ancient. The translation of the name is hat (round-shaped night cap in its original meaning) and explains the usual use of the dessert, served at the end of each meal just as the hat is the last item to be worn.

bunet
murazzano

Persi pien

A summer must that will take you back in time to the sinoire snacks that cheered up the warm seasons of the poor Piedmontese tradition. In the ancient Langhe culture, the sinoira snack was the inevitable meal prepared by women for the Langhe peasants, to compensate for the fatigue of the long summer working days that began in the middle of the night and continued until late in the evening, dedicated to the harvest of fruits and the harvest.

Persi pien

A summer must that will take you back in time to the sinoire snacks that cheered up the warm seasons of the poor Piedmontese tradition. In the ancient Langhe culture, the sinoira snack was the inevitable meal prepared by women for the Langhe peasants, to compensate for the fatigue of the long summer working days that began in the middle of the night and continued until late in the evening, dedicated to the harvest of fruits and the harvest.

bunet