The true highlight of the Langhe and Roero gastronomy are the local, top-quality ingredients: besides the highly renowned White Truffle of Alba, the Hazelnut “Tonda Gentile of Langa”, the Piedmontese “fassone” meat, the Bra sausages.

The ricette della tradizione, matched with the excellent local wines, are offered at the many restaurants of this area, both in the original version and creative revisitations that earned the local chefs numerous Michelin stars.


Traditionally, meals in Langa start with a rich series of appetizers: meat tartare, sliced veal in tuna sauce, veal tongue in green sauce, the famous “bagna caoda” (vegetables dressed with a sauce of olive oil, garlic and anchovies) are amongst the most popular.

The appetizers of Langa match well with fruity white wines such as Roero Arneis and Favorita, or Dolcetto d’Alba which can accompany the entire meal.


Pasta dishes
The tajarin, thin egg tagliatelle, with meat sauce or butter and sage, are always part of traditional menus. Alternatively, ravioli del plin, where “plin” refers to the way the expert cookd pinch the dough filled with meat and vegetables. They are served with meat sauce, or in a more creative way: in a bowl of warm red wine or on a napkin from which you can taste the “plin” with no dressing. Or even better, with grated truffle. Pairs nicely with a glass of Barbera d’Alba


Meat dishes
Piedmontese meat – farm animals, yard animals or game, are renowned in the world. The most typical dish is brasato, slowly cooked in wine, but also the mixed stew: different cuts from different animals served with typical sauces, like “bagnet verd” and “cugnà”, a kind of grape mustard. Piedmontese Fritto Misto (mixed fried foods) is a must have: one dish that brings together sweets, meat, fish, frogs, mushrooms, fruit and vegetables fried in oil with a golden crunch of egg and breadcrumbs.
The most expert sommeliers recommend full-bodied wines such as Barbera d’Alba and Nebbiolo d’Alba

There are also numerous typical cheeses, from Bra DOP to the tommes of Murazzano and Roccaverno.


The traditional dessert is the famous “bonet”, pudding prepared with eggs, chocolate and amaretti, loved as much as panna cotta (cooked cream). Finally, the Piedmontese IGP Hazelnut is the main ingredient of another must-have, the delicious torta di nocciole (hazelnut cake).