The company, which was born in Mombercelli d’Asti, is mainly known for the production of the artisanal crumbly torrone and for its fine chocolate.

Five generations ago, in 1883, Melchiorre Barbero first gained permission to produce “Torroni e Noasetti”. The Barbero family still possess a collection of medals and prizes that witness more than one hundred years of success.

We must mention the important role of Davide Barbero, under whose management, not only did the activity of the company increase, but also made the brand famous. Nowadays the same family continues to run the business, the owners Davide Maddaleno and Giovanni Barbero still continue to produce sweets with love and passion, maintaining the same quality of the raw materials. Today as in the past.

The various types of torrone produced by the Barbero company are real titbits for experts and sweet lovers alike. There is the highest praise of the typical Piedmontese crumbly type of torrone, which is produced according to the old traditional recipe of the town of Asti and has recently received the Italian brand DE.C.O., that is to say “Local Denomination of Origin”.  

The Barbero company is housed in a historic building in the heart of Asti. Here, besides the famous torrone, production includes “Gianduja”, a typical Piedmontese chocolate made from hazelnuts, “Rubatà” breadsticks covered with chocolate, chocolate bars, “Gran Cru” bars of torrone and many other delicious sweets.

Easter is very important for the Barbero company which produces chocolate eggs of all shapes and sizes, chocolate chickens and bells.

A visit to the Barbero company is a must. Tempting aromas welcome the visitor. The shop which looks on to Via Brofferio, means to live an experience of an entire civilisation built through hard work and effort, respect for tradition and values which continue to be the inspiration of the Barbero family today. Thus it has been for five whole generations and it is still so today.

The Azienda Agricola Bosco Pierangelo is located in the hamlet of Boiolo, in La Morra, the beating heart of the Langhe. The Bosco family has been the owner for 3 generations of 10 hectares in a single body arranged around the family winery, located in the centre of the hamlet. Boiolo is the MGA (Menzione Geografica Aggiuntiva – Additional Geographical Mention) where the vineyards destined for the production of Barolo are located at an altitude ranging from 350 to 400 metres. The soils are characterised by a presence of clay and limestone, with marly veins.

The Bosco family’s grapes have always been vinified and sold as wine to other wineries until 2014, when Pierangelo began selecting a small portion of the best grapes and bottling the wine produced from these vineyards under the Bosco Pierangelo label; then the family’s first bottles of Barolo Boiolo came out, produced in very small quantities (1500 bt). In 2017 Gaia and Niccolò joined the company and they decided to dedicate themselves to winemaking and the commercial side, leading to an increase in production.

At the moment the production consists of 4 labels with a defined style: selected grapes, handled with care and vinified in steel tanks with spontaneous fermentation. All plots are vinified separately and only assembled later in order to create the right balance. Correct wines with a pleasant, elegant drinkability and their own personality. Large barrels for the Barolo and tonneaux for the Barbera d’Alba, dosed in the best possible way to accompany and not overpower the characteristics of the grape variety and above all the quality of the grapes brought to the cellar. A point to which they are particularly attached because all the work in the vineyard, from pruning to harvesting, is carried out by Elisa and Pierangelo to ensure that everything is done with precision.

A vision. Transform abandoned fields filling them whit yellow and white flowers, buzzing of bees, butterflies and ladybugs. Rediscover in a new form ancient recipes. Change the perspective of sauce in the gastronomic field from a way to “hide the taste” to an harmonic element, a taste trigger. Make a product from basically just industrial to an artisanal excellence. Be able to “eat the wine”. A vision. A burning one, first in our minds, then in the plate, as a sauce. Impossible? That’s what Dario thought about Alexander victory.

Langa front territory leaning between the alps, the sea and the plains, a spot of the world in which traditional rhythms persist. Consistent biodiversity, different streams, geological stratifications and breathtaking landscapes affirm his richness and are a source of inspiration and an extraordinary scenery. Land crossed by many peoples and civilazations, natural frontier, these traces are visibles in the dialect and kitchen, but also generated closed perched settlements, where every little village had his watching tower and also chapels where build in strategic places for this double need. Probably also for this defensive outpost condition, today some zones of alta langa and langa cebana seem untouched by time, preserved, wild and impenetrable, as high mountains. Our experience and fields benefit from this unique and fashinating conditions.

Epicenter. The Maccaferro village origin is lost in time, small settlement like manies in these lands, today marginal, once alive and center of a thick net of commerce and pilgrimages. The origin of the name is connected to the activity to strike the iron, realised from the monks that lived in the village. We have no trace of this art nor an abbey, the thougness to transform the shape and cultivate the land is still pursued from the few people left. A handful of stone houses, a chapel, some vineyard survived from manies that bravely climbed over these steep hills. Withing these houses, the family homestead, situated leaning over the first cliff of the tanaro river was well maintained during the years thank to the passion of people for the territory. In the old barn, we built our laboratory through a conservative renovation, respectful of the structure and his history, favorising dry construction technique. The machineries have been chosen in order to have the maximum functionality with the lowest electrical consuption possible, valorizing hand and artisanal work, our stone mill represent this production philosophy. The silence, the nature’s sounds and perfumes enrich and give value to our experience every day.

The territory matters. The territory in the “langa cebana” has a peculiar, rich and and complex morphology: from crest to crest, from tiny valley to another, from sloope to sloope, everything can change, land, sun exposure, air streams, creating a noticeable variety of elements binding together. In addition, an ecosystem almost intact. The small fields we cultivate are settled in this scenario: facing south, they look the mountains from which they receive the fresh breeze in summer together with the warm and salty air from the sea, when the wind changes. The humidity is kept from the surrounding woods and the draining and clay terrain helps to avoid water stagnation. The bloom is enriched by the perfumes of the spontaneous vegetation, facilitated from the pollinating insects, that benefits of the fields themselves. Three conditions allows us to work in harmony with the environment, without stressing the terrain with chemical products or to irrigate abundantly (water is a precious source).

Mustard and hot sauces 10 sauces. 6 mustard and 4 hots sauces. Our recipes include a long work to find the balance of strong taste, sometimes hard to handle, of complementary ingredients and flavours of quality, of artisanal and slow preparations. In the transformation process, the artisanal attitude allow us to make our sauces at the best: in every batch mustard and peppers have slightly different qualities, depending on the harvest month, sun, shadow, near an apple or cherry tree. Our work in the laboratory is to combine all this with wine, vinegar, honey, aromatic herbs and close the perfumes and tastes of a terroir in a pot that takes them to your table.

Caseificio Rosso produces and matures typical Piedmontese cheeses, made with artisanal processes and with 100% Piedmontese milk, collected every morning by local farmers, chosen for the traditional nature of the work and the dedication to their animals.

Over 120 years of love for one’s land and passion for the work have led to an excellent production. Our cheeses are the expression of a chain controlled from the pastures to the table. Each of our shapes is followed, step by step, by the expert hands of those who make their work a true passion.

The Rosso Dairy is engaged in a widespread work of valorisation of the native Biellese breed, the “Pezzata Rossa d’Oropa”, and of its precious milk, the result of a natural diet. All this, with the aim of preserving and requalifying an Alpine farming system that is as ancestral as it is fundamental for the protection and conservation of the Alpine territory and its culture.

The “Podere Gagliassi” winery was born in 2016 with the total renovation of the vineyards entrusted to Roberto Forno and his son Eugenio. In 2019, Roberto and Eugenio take care of the winemaking, with the valuable collaboration of oenologist Serena Cordero. On an area of 16 hectares, Nebbiolo, Barbera, Alta Langa (Pinot Nero and Chardonnay) and Dolcetto. All the vineyards are around the Podere, except for the Badarina vineyard of Nebbiolo da Barolo, which is located in the commune of Serralunga d’Alba.

Podere Gagliassi is founded on tradition, culture and love for the land, principles basic principles that sustain it. Fundamental is the attention to the techniques used in the work that are based exclusively to sensitive cultivation, respecting the environment and man. Certification was made official in 2020, but already since 2017 all our crops are ‘BIO’. The desire of the owners of the winery is to create a good, organic wine, respecting the ecosystem and the territory of production.

If you want to spend moments of pure poetry and let yourself be transported into a unique sensory experience, you can be accompanied on tastings and guided tours (cellar and vineyard) that will introduce you to a perfect combination of Territory, Tradition and Passion.

Experiences

Azienda Agricola Enzo Boglietti is a family run winery that produces about 100.000 bottles a year with grapes coming exclusively from ha 22 of vineyards of property.
The winery is located in La Morra, while the vineyards are scattered amongst the Comuni of La Morra, Barolo, Monforte d’Alba, Roddino, Serralunga d’Alba and Sinio.
Enzo Boglietti together with his daughter Linda and his son Matteo are dedicated to produce high quality wines.

Sorry, this entry is only available in Italian.

Golosalba is an artisan company born from the ambitious dream of making the world know the goodness that distinguishes the Hazelnut Piedmont I.G.P. Cultivated in the Langhe (Piedmont, Italy) and UNESCO heritage.

We are a family-run laboratory where the precious Piedmontese hazelnut “round and gentle”, has made the presence of flour superfluous by creating a selection of excellent confectionery products all gluten-free, without hydrogenated fats and many of them without milk or its derivatives.

Golosalba has always been the expression of the best Piedmontese confectionery tradition famous all over the world, because it manages to combine the aroma of Hazelnut Piedmont I.G.P. with precious raw materials such as honey millefiori mountain, monoline chocolate and 100% Arabica coffee.

The craftsmanship has been handed down to us by our grandmothers, the production reliability we have developed over the years through study, investment sand passion for our land and its fruits.

The Golosalba food collection presents a basket of high value products of excellence confectionery Made in Italy, all packaged and all gluten-free.

Certificate of Italian Excellence and 100% Made in Italy complete the production profile of a company that has always been able to honor the ancient quality of local production.

We are a company immersed in the Langhe, a UNESCO heritage site, which has been producing hazelnuts for three generations. In 2022 Luana, a pastry chef for several years, in love with these areas, decides to transform the company hazelnuts into sweet and savory products, renovating the old “pigsty” built around 1930 by the company founder Giovanni.

From “casks of vino negro” to the grand crus of Barolo and Barbaresco, via Moscatello, Vermouth and Spumante Metodo Classico: 300 years of history narrated through the wines in which the Colla family have excelled, devoting themselves to research and testing, protecting and promoting the great wines of Piedmont.

Vineyards

The farms that are part of Poderi Colla are four, for a total of 28 hectares of vineyards. The properties are all in excellent positions, known for the high quality of the grapes they produce and provide an almost complete overview of the Langhe wine production.

Cascine Drago

Located on the hill of Bricco de Drago in San Rocco Seno d’Elvio di Alba, with 12 of the total 25 hectares planted with vines. Until the 2018 harvest this was the place where Poderi Colla’s wines were made and aged. Today there is the reception centre for customers and the Degiacomi Museum of pleasant artefacts: an interesting collection of implements for working the land, vineyards and cellars, including 19th century machinery for the production of Spumante Metodo Classico used by grandfather Pietro until the 1970s.

Tenuta Roncaglia

Located in Località Roncaglie (which gives it its name) in Barbaresco, traditionally regarded as the best areas for producing Nebbiolo da Barbaresco, it covers a total of 13 hectares, 8 hectares planted with vines.
The name Roncaglia derives from the Latin “Roncaleis” (a former Roman settlement, meaning “steep road.”) The vines are grown at Nebbiolo for Barbaresco (cru Roncaglie), Barbera and a small vineyard of Rhin Riesling. Altitude 240-280 meters, mainly South and Southwest facing.

Dardi Le Rose

This vineyard is located in the Hamlet of Dardi, Bussia Soprana, a neighbourhood of Monforte d’Alba, and covers an area of 8 hectares, with 6 hectares entirely planted with Nebbiolo da Barolo. This area has always been regarded as one of the best for the production of a full-bodied Barolo that ages well.

Bricco Bompé

On top of the hill of Madonna di Como, in the municipality of Alba, just in front of the Bricco del Drago. One and a half hectares of Barbera at 400/430 mt of altitude in a panoramic position above the large and modern underground cellar. This place will be the pole for the vinification, aging and bottling of all the wines produced by Poderi Colla.