Langhe’s typical food products: Piedmontese gastronomic heritage

Langhe’s territory is a hilly area between the provinces of Asti and Cuneo, in Piedmont.

The Langhe area has been included in the World’s Heritage property List, along with the Roero and Monferrato areas.
The Langhe area can be divided into three zones:

langhe roero monferrato
  • Bassa Langa: an area between the Tanaro and the Belbo rivers, famous for its wines and the precious white Alba truffle.
  • Alta Langa: bordering with Liguria, it is a mostly wooded area. Land of great wines, known for the production of Piedmont IGP hazelnuts and Murazzano PDO cheese;
  • Langa Astigiana: an area located in the extreme south of the province of Asti, where the town of Roccaverano is situated and the famous Robiola di Roccaverano PDO cheese is produced.

The Langhe area is characterised by a large hilly system crossed by numerous rivers and tributaries, such as Tanaro, Belbo, Bormida di Millesimo and Bormida di Spigno rivers. The morphological and natural characteristics of the Langhe, along with its excellent typical products, attract the attention of many tourists who love good wine and excellent food.

This area stands out for its vast and heterogeneous food and wine production. Let’s discover the main typical products.

Langhe’s cheeses
robiola di roccaverano
  • Robiola di Roccaverano PDO cheese: this cheese is produced on the hills of the Langa Astigiana, using only cow’s milk or sheep’s milk. It takes its name from the ancient village of Roccaverano, situated on the heights of the province of Asti. It’s a cheese with a delicate and slightly acidic aroma, widely used as a table cheese or as a base for the creams that make up the appetizers of Langa.
  • Raschera PDO cheese: this excellent cheese is a typical product of Cuneo; takes its name from the Ruscharia region which includes the Raschera lake and the Rascaira alp. Excellent either as a table cheese or for cooking preparations, it can also be appreciated in the alpine variety. It is produced above 900 meters only and made with milk from mountain pastures, this is the reason why it offers scents of alpine herbs.
  • Murazzano PDO cheese: is a cheese produced using sheep’s milk derived mainly from the Sheep of the Langhe, a local breed. Processed and aged in the Alta Langa area, its name comes from the homonymous town in the Cuneo area. A Slow Food Presidium, since 1996 that has been granted the Protected Designation of Origin. It can be eaten both fresh or after two months of seasoning.
The typical desserts of the Langhe
Torrone d'alba con nocciola tonda gentile
  • Alba’s Nougat: its birth seems to date back to when, in 1885, Giuseppe Sebaste, a pastry chef native of Alba, had the idea of ​​replacing almonds with the typical Langhe hazelnut.
  • Bonèt: it is the typical pudding of the Langhe area. The traditional version of this dessert is prepared with eggs, milk, sugar, cocoa and amaretti. What makes the bonet characteristic is the use of this last ingredient, also a typical Piedmontese sweet.
    Discover the Tartuflanghe’ Bunet
Langhe’s typical fresh pasta
tajarin with white truffle
  • Tajarin: widespread throughout the Piedmont area, they are still today considered the symbolic dish of the Langhe, a dish that bears a hint of celebration. Tajarin is an egg pasta, similar to tagliatelle, but thinner and softer. They are traditionally composed of 40 egg yolks per kg of flour and are usually seasoned with the prized white Alba truffle, although local tradition would like them served with the classic liver-based sauce.
    Discover Tajarin by Tartuflanghe
  • Agnolotti del Plin: the agnolotti pasta is a typical Piedmontese filled pasta; Langhe’s version differs in its smaller size and in their filling in which we can also find vegetables, a choice probably dictated by the influence of the Ligurian tradition, a neighbouring region.
    Discover the Langhe’s agnolottino by Fontaneto
Other typical products of the Langhe
Piedmont IGP hazelnut
  • Piedmont hazelnut IGP: better known as “round hazelnut from the Langhe” due to its spherical shape. Its flavour is delicate and persistent and this is why it is the protagonist of the preparation of the very famous gianduja chocolate. To protect the so-called “Tonda Gentile Delle Langhe”, since 1993, it boasts the Protected Geographical Indication with the denomination of Piedmont Hazelnut PGI.
    Discover the roasted Piedmont IGP hazelnuts by L’Era della Nocciola
  • Alba white truffle: the Tuber Magnatum Pico, typical of the city of Alba, finds its maximum expression in the many typical Piedmontese dishes that see it as its protagonist. This highly prized hypogeum mushroom with an intense and characteristic fragrance is often used in combination with Piedmontese fassona battered raw meat, another jewel and pride of this region, but also as the only condiment for fresh pasta typical of the Langhe, tajarin and agnolotti del plin.
    Discover the white truffle of Alba by Tartufi Massimo

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