Piedmont

Barbera Colli Tortonesi (DOC)

This wine, made in Tortona, Alessandria, has a pleasantly vinous bouquet and a characteristic ruby red color that changes into a dark red with aging; it is dry, fresh, sometimes lively, fruity and robust (11.5°).

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Grissino stirato (PAT)

The name comes from grissia or gherssa: the typical bread of Piedmont, once with an elongated, narrow shape. The crumbly and crunchy ghersin stirà was finally produced by thinning and stretching the bread’s shape. The ingredients are plain flour, water, yeast and salt.

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Lingua di suocera (PAT)

A crunchy, crumbly bread with a characteristic thin, elongated shape. The ingredients are plain flour, malt, salt, yeast, oil and lard. The dough is similar to that of breadsticks, but needs a particular kind of preparation. It is kneaded by machine and hand stretched.

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Montebore (PAT)

Of medieval origins, it is a white, fat cheese made from sheep and cow’s milk. Its shape, called “il Castellino” (or “little castle”), inspired by the tower of Montebore castle, looks like the trunk of a cone because of the overlaying of three or five disks of different weight and decreasing diameter.

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Nocciolini di Chivasso (PAT)

Their ancient name was Noisettes, or hazelnuts in French. With the advent of fascism, the name was changed to Nocciolini. They are sweet handcrafted products with a golden color and a hemispherical shape.

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Salame d’la doja (PAT)

A pork cold cut that takes its name from its container: an earthenware jug known as a dolia. Shoulder and belly pork are medium grain minced and seasoned with salt, pepper, garlic, red wine (usually Barbera), cinnamon and nutmeg.

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Toma piemontese (DOP)

It is made only with cow’s milk and exclusively in the Piedmont Alpine area. Its origins date back to Roman times. It comes in two different types: fat and soft, from whole milk, with a straw color, mild flavour and delicate aroma; and semi-fat, semi-hard, from semi-skimmed milk, a white cheese with an intense aroma and flavour.

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