Iconic dishes

Bagna Càuda

Bagna Càuda is a hot sauce made with garlic, anchovies and olive oil, served as a dip for seasonal vegetables. This traditional country dish is a symbol of conviviality, perfect for enjoying with friends on cold autumn evenings. It originated as a poor, rustic dish, but today it is considered a true specialty, served in the best inns and restaurants in the area. Typical dipping vegetables include cardoons, peppers, cabbage, Jerusalem artichokes and spring onions. Every year Bagna CàudaDay, an event dedicated to this delicacy, is celebrated.

Bagnet Verd

Bagnet Verd is a typical Piedmontese sauce made with parsley, anchovies, garlic and vinegar. It is traditionally served with mixed boiled meats or other boiled meats, bringing a touch of freshness and flavor to dishes. Its bright green color and balanced flavor between acidity and savoriness make it a perfect accompaniment for roasts and grilled meats. Every Piedmontese family has its own variation of the recipe, some with the addition of stale bread soaked in vinegar, others with a dash of chili pepper.

Tonned Calf

Vitello Tonnato is a Piedmontese specialty that combines the delicacy of veal with a creamy sauce made with tuna, capers and anchovies. Served cold, it is an elegant and tasty appetizer, perfect to start a typical lunch in the Langhe. The meat is cooked slowly to keep it tender and juicy, then thinly sliced and covered with the velvety sauce. The dish has noble origins and today is reinterpreted by chefs in a modern key, keeping its essence intact.