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GASTRONOMIC ROUTE IN PIEDMONT

GASTRONOMIC ROUTE OF THE LANGHE IN BAROLO AND BARBARESCO

ALBA (CN)

The genuineness of these products, the taste and flavors of the food are fundemental characteristics of these lands. Homepiemonte has visited and analyzed all the restaurants herewith described. We are happy to give you all the indications necessary for you to visit our country.

BARBARESCO (CN)

Not far from Alba (10 Km.), the town bursts with towers and it goes back to the twelfth century dominating the entire Tanaro Valley.

NOTES

The restaurants we have visited and the food we have eaten were excellent, the service and personnel very kind. The cuisine is typical of the area, hors d'oeuvres of raw meat (cut with a knife of native origin), salad with wild mushrooms, and boiled chicken with gelatin. For the first course you ought to taste the typical "Tajarin" (homemade tagliolini of the Langhe) and the "Agnolotti del plin" seasoned with meat sauce and the white truffles of Alba. And for the second course we suggest mixed boiled meat, with its various sauces, which harmonizes the flavor, baked guinea-hen and rabbit "al civet", rendered so by the various aromas and the method of cooking used. Sweets are also very important, and they go with the Valley Surrounding them, the hazel-nut cake made with the famous hazel-nuts of the "Langhe", and then of course the "Bunet" and the "Panna cotta". You will also find excellent wines and of course let us not forget the Barbaresco wine which can be bought where else but in ...?

D.V.D

MONFORTE D'ALBA (CN)

Only about 15 Km. from Alba going south. A small village with narrow and steep pathways which take you to the main square surrounded by the walls of the Old Castle and Sant'Agostino's and the Umiliate's Confraternities.

NOTES

The tavern at Monforte offers a typical and homely atmosphere, for the genuineness of its dishes and people. The word "Tavern" here is appropriate and it indicates how the atmosphere, the food and the people with strong ties are part of these hills. Another thing to take into consideration is the excellent relation between quality and price. The typical hors d'ouevres to choose from are the following: Raw meat with white or black truffles according to the season. We also suggest you try baked stuffed onions and poached eggs with fondue (these simple dishes reveal the real nature of this tavern). The first course dishes are "Tajarin" and "Agnolotti al plin" or vegetable soup. As for the second course Sabino Massolino's staff offer stuffed and boneless quail with mashed potatoes, and roast cooked with Barolo wine, rabbit cooked with Arneis (white wine), and "Cacciatora" chicken. As far as the wines go, we have of course Barolo, Barbaresco and many others. You can finish off your meal with "Bunet", "Panna cotta", fruit mousse and cheese. We are sure you will enjoy your visit. The tavern is very clean and the staff are very kind. Reservations are requested.

D.V.D.

CASTAGNITO (CN)

Approximatey 8 Km. from Alba

NOTES

There are many inns and taverns, all very nice places. We have visited and chosen the "Trattoria Bric" for you. This tavern is very clean and cosy. It offers a long list of excellent wines. We think you should try the sausage made with Barbaresco (special red wine) and truffled ham spuma and raw meat. Then of course you should try the famous "Tajarin", the "Agnolotti" and the "Gnocchi". As for the second courses don't forget to try the traditional "Brasato al Barbaresco" (noble dish), the rabbit and the guinea-hen made with Arneis (white wine). Then try "Panna cotta", "Bunet" and hazel-nut pie with hot zabaione cream. We had a nice time at the "Trattoria Bric".

D.V.D.

CASTAGNITO (CN)

About 8 Km. from Alba

NOTES

In this restaurant you will taste the aromas and flavors of the typical "Langarola cuisine". These dishes remind us of the old traditions and the hard work done in the fields and the vigorous diet necessary to face a hard day's work. You can try the following hors d'oeuvres: "cotechino" (spiced Italian sausage) and Salami with hot buns (a perfect coupling), raw meat and soufflè of poppy seeds with fondue and greens omelette with hop sprouts. Then we have "Tajarin" with meat sauce and "Greens lasagne" with fresh tomato sauce (in summer). Try baked rabbit and lamb, duck or goose with a salty valerian pie or veal cutlets with baked potatoes. Don't forget to savour the cheese, the hazel-nut cream and the "cougna" (grape must jam). The custom of a restaurant is to use seasonal products so as to enhance the genuineness and flavors of the food. Returning may become a habit ... Enjoy your lunch!

D.V.D.

CASTAGNITO (CN)

paese in prossimità della Città di Alba circa 8 Km

NOTES

Young people often come here. You will find a very cosy and friendly atmosphere and furniture in farmhouse style. The hors d'oeuvres are many, salami and spiced bacon fat with hot buns similar to the fried Emiliano gnocco or fried pie, raw meat, hot omelettes and marrow pie. Then you should try the "Tajarin" with meat sauce, the Agnolotti with spinach and ricotta (buttermilk curd), broad bean soup. After this you must have the "Roero" ox tail and rabbit with peppers and sausage made with Arneis (white wine). Then if you like you can taste some of the fantastic cheese or the fabulous cakes and sweets. The wines are excellent. Reservations are requested.

D.V.D.

RODDI (CN)

Approximately 10 Km. from Alba

NOTES

The atmosphere is very romantic, the milieu thoroughly reflects the name of the restaurant; sober lights are ideal for a special place. The hors d'oeuvres are the young cock salad, cold cuts and hot appetizers, which vary according to the season, with hot bun rolls. You can then have some "Tajarin" with meat sauce, or some "Maltagliati" (kind of "pasta" of assorted shapes) or tripe, an important dish for a farmer's diet. After this try having rabbit made with Nebbiolo (red wine). For dessert you can have hazel-nut cake or mint mousse. Wines are excellent: Nebbiolo, Barolo, Barbaresco (all red wines). Reservations are requested.

CRAVANZANA (CN)

About 22 Km. from Alba

NOTES

The characteristics of this tavern are the kindness of the personnel and the variety of food on the menu, in particular the cheese. Let's start with the hors d'oeuvres which are a "must" of the "Langarola" cuisine: veal in tunny sauce, hot Murazzano pie, tuna patè and raw meat with wild mushrooms. As far as the first course is concerned we can choose between the "Tajarin" with mushrooms or the "Agnolotti del plin" (sort of ravioli filled with forcemeat). Then you should try the roast with mushrooms, fried mushrooms, tiny dainty meat pieces pickled in Barolo (red wine). Enjoy the vast choice of cheese with "cougna" (grape must jam) and honey jelly and why not finish off your meal with fantastic desserts like Bavarian hazel-nut cake or Bunet and some excellent wine to go with them. Reservations are requested.

BAROLO (CN)

About 13 Km. from Alba

NOTES

This is a very cosy inn offering a simple but excellent cuisine. You will taste the typical Langarola cuisine. The hors d'oeuvres are the following: raw meat cut with a knife (this enhances the flavor of the meat), veal in tunny sauce and cold cuts. The "Tajarin" are hand-made. Try the braised beef made with Barolo (red wine). Finish off your meal with "Bunet" or "Panna cotta". We suggest you choose an excellent wine to go with your meal.

PRIOCCA (CN)

About 14 Km from Alba

NOTES

If you want to taste the Mixed Fry which is typically Piedmontese, well then, go to this restaurant: you will be served with 25 different pieces of food, sweet or salty (meat, pluck, apples, semolina, macaroons, mushrooms, marrows) all cooked in 25 different pots rendering this a mythical Piedmontese dish. However if you decide to have something else try the "capunet", home-made bread (with onions, nuts, anchovies), a little bowl containing fondue with the white truffles of Alba, this just to start off with, then go on with the "Agnolotti del plin" and the "Tajarin" made and cut by hand. Try the mixed boiled meat with various types of sauces, braised beef, lamb chops, "civet" rabbit, and veal cooked with salt. Taste the wide variety of cheese, which is excellent, with grape mustard. The classical Langarola desserts are: "Bunet", "Panna cotta" and nougat mousse. Enjoy all this with good wine, of course. Try the mixed fry which is typical of these lands. Reservations are requested.

Homepiemonte-E

TAJARIN: thin noodles.

MALTAGLIATI: kind of "pasta" of assorted shapes.

AGNOLOTTI DEL PLIN: sort of "ravioli" filled with forcemeat.

GNOCCHI: sort of dumpling made with potatoes, flour and eggs.

BUNET: sort of pudding made with macaroons, milk, sugar, eggs and cocoa.

PANNA COTTA: sort of pudding made with milk, sugar, fish glue and whipped cream.

VEAL IN TUNNY SAUCE: thinly sliced meat served with a special sauce made of tuna, capers and mayonnaise.

MURAZZANO PIE: a salty pie made with cheese.

CIVET RABBIT: marinate rabbit for 24 hours. It's made with old red wine, spices, herbs, onion and carrot.

CAPUNET: a side dish made with eggplant, celery, olives, marrows and peppers.