Discover the territory

Gastronomic itineraries

Gastronomic itineraries

When evening falls and the rolling hills are surrounded by the autumn mists, the cold became more intense, truffle-hunter and their dogs walk along valleys and heights; at one point, the dog put his noise on the ground and the “trifulau” the truffle-hunter behind the dog encourage him. Suddenly the dog stops and begins to rasp impatiently, and the truffle-hunter with his hoe gently take of the truffle.
The pungent taste of the truffle transform the most delicate dishes, tray it shaved on a row meat salad , or over a bowl of fresh pasta as “tajarin” a sort of long tagliatelle or with agnolotti and even over a simple fried eggs.

The cuisine of the Langa, reflects a simple rural world that has kept over time its particularity with some special dishes as the “bagna caoda “ or the “Gran bollito misto” a mixed boiled meat dish that includes seven different cuts of beef or veal, hen and pork and seven sauces to go with.

One of the best expressions of this cuisine is the “cisrà” a hearty soup made with pork rinds or tripe, chickpeas, cabbage, potatoes leeks, and celery.

This tasty soup is especially attached to Dogliani where religious confraternities would serve it to visitors on 2 November as Dogliani still holds a traditional Fiera dei Santi. This poor dish has very ancient origins and it is said that during the feasts dedicated to the saints, was distributed, still warm and steaming, to the faithful.

To whet everyone’s palate cannot miss the tasty cheeses of the Langa, such as the Langhe sheep tuma or some sweets like: the hazelnut cakes, the meliga pastries and the classic cugnà.

Pairing wine the Dogliani DOCG.

Recognized as DOC in 1974; the Dolcetto of Dogliani became a DOCG in 2005, thus giving greater emphasis to this noble red grape: the Dolcetto.
The Dogliani D.O.C.G., after strict limitations “on yield per hectare” is now a wine, after a year of aging, with fine flavors expressing pleasing olfactory sensations of a generous vineyard over the hills of southern Piedmont.
This is a wine well suited for both simple cooking and a sophisticated and international cuisine.

With the Dogliani D.O.C.G. the pairings are endless and all enhance a cuisine that reflects the history and the culture of this part of the Langhe.

It is a cheerful fruity and intense wine that combines excellent with the typical dishes of the spring cuisine: tender vegetables and eggs, with the ingredients of the summer cuisine such as tomatoes peppers basil omelets or marinated dishes.
It combines well with the typical products of the autumn as mushrooms, truffles, aubergine, fondue and as well it is ideal for the seasonal products of the winter recipes that use game meat with sauce made from liver and juniper, roast and braised meat served with polenta “cunsa”. And let’s not forget it is perfect combined with starters or pasta first course as tagliatelle, gnocchi or agnolotti filled with roasted meat of veal, rabbit and pork.