What to visit

A journey of taste through time-honored recipes.

The cuisine of the Langhe, Monferrato, and Roero stems from rural tradition and has kept the genuine and authentic flavors of the local ingredients intact as it has evolved. Restaurants and trattorias in the area are the keepers of recipes handed down through generations, with great attention paid to the quality of the ingredients and the pairing of dishes with local wines.

Prominent among the specialties is the white truffle, the precious “tuber magnatum Pico,” which grows underground in symbiosis with oaks, willows, and Linden trees. The truffle harvest is shrouded in mystery and generally takes place between September and January. The white truffle is best enjoyed fresh, in simple dishes such as risotto, “tajarin” (tagliolini), fondue, or eggs, which enhance its unique and unmistakable aroma.