The Langhe hills are a true paradise for food lovers, thanks to a cuisine rich in traditions and authentic flavors.

The ingredients, simple and genuine, are the undisputed stars: white truffle from Alba, Tonda Gentile hazelnuts from the Langhe, Fassona beef, Nebbiolo, Barbera, and Dolcetto wines.

Among the typical starters of the Langhe, carne cruda all’Albese stands out, a delicate finely chopped Fassona beef, a Piedmontese cattle breed. Similar to tartare, it is prepared with extra virgin olive oil, lemon, and Parmesan cheese shavings, and can be enriched with thin slices of white truffle.

Bagna cauda, a dip made with garlic, anchovies, and extra virgin olive oil, is a timeless classic. The anchovies in green sauce are also not to be missed.

Fresh pasta is a fundamental component of the Langhe culinary tradition. Tajarin, made with a dough of flour and eggs, are typically served with hearty sauces, such as Bra sausage or wild boar ragù, or simply dressed with butter and truffle shavings. Another must-try pasta is agnolotti del plin, small ravioli filled with veal or pork, often served with butter and sage or in a warm broth.

Among the main courses, brasato al Barolo is a standout. Beef is slowly cooked in wine, along with spices, herbs, and vegetables. The result is tender, succulent meat, infused with the complex notes of Barolo, accompanied by a rich and aromatic cooking sauce. This dish perfectly exemplifies how Langhe cuisine enhances local products, blending wine and meat into a harmonious combination.

The pastures of the Langhe hills are ideal for cheese production, which plays an important role in the local gastronomy. Robiola di Roccaverano, a soft cheese made from goat’s milk, is among the most famous. Its creamy texture and slightly tangy flavor make it perfect to enjoy fresh, perhaps accompanied by acacia honey or fig jam. Another typical cheese is Tuma di Langa, a small caciotta made from cow and sheep milk, which captures the aromas of the wild herbs from the Langhe pastures.

Langhe cuisine is enriched by a confectionery tradition that celebrates the Tonda Gentile hazelnut, grown on the hills of the region and considered one of the best in the world for its sweetness and texture. Hazelnut cake is a simple but irresistible dessert, often served with zabaione cream and a glass of Moscato d’Asti, a sweet and aromatic wine from the area. Another iconic dessert is bonet, a pudding made with cocoa, amaretti, and caramel, which elegantly concludes Langhe meals.