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These are the recipes of some of the most typical dishes of the Langhe, as grandmother Mariuccia has done over time.
We offer them in combination with some of our wines.

Gardener with tuna

Langhe Favorita

The garden has always been a fundamental pertinence of the Langa houses, capable of giving lush amounts of vegetables in the summer, which can be used to enrich the winter tables if preserved by expert hands.

250 gr for each of the following vegetables:
carrots, green beans, celery, cauliflower, spring onions, fennel, yellow and green peppers.
1 L of white wine vinegar
100 grams of oil
100 grams of salt
100 grams of sugar


Clean and chop all the vegetables. Put the vinegar, oil, salt and sugar in a saucepan and when everything starts to boil, first add the hardest vegetables, ie the carrots, then the green beans and the celery and after a few minutes add the cauliflower, fennel and baby onions, lastly put the pepper. Calculate 20 minutes
from when the first vegetables are boiling. Remove from heat, allow to cool and arrange the vegetables in previously sterilized jars.


Barlet (blend of Barbera, Dolcetto and Nebbiolo)

“The Langa cuisine has something magical. Here even more than elsewhere, popular wisdom has been able to redeem poverty with genius, passion, love for what came from nature ” – Giuseppe Lodi.

The cooked and raw salame accompanied by artisan bread cooked in a wood-fired oven represents the classic “merenda sinoira”, a sort of Langhe ancestor of the modern aperitif that is consumed from late afternoon until … there is wine and Barbera, convivial wine par excellence, it’s just the right one!


traditional Langa salami, cooked and raw
artisan bread

Fassone meat with Alba white truffle

Dolcetto d'Alba Augenta


Fassona meat
lemon juice
a clove of garlic
extra virgin olive oil
salt and pepper

Finely chop the meat with the knife and season it with oil, lemon, a peeled and left whole clove of garlic (which will then be removed before serving), salt and pepper without overdoing it. Stir strictly with your hands and serve immediately slicing on, if you are in the right season, the white truffle of Alba, or real ovoli, otherwise simply enjoy it this way.

Bagna cauda

Barbera d’Alba Piani

“The bagna caoda still continues to give a tone of physical and psychic communion to the people who, gathered around the table, dip the thistles in the same” dianet. “The atmosphere that is created favors the exchange of feelings and words that they they must express, in a more truthful way and still foster (more or less conscious) encounters between the images of mutual psychic realities. ” Giuseppe Lodi

a cold evening
a good company
a free agenda the next day
3 garlic heads
twelve anchovies in brine

Boil the garlic in a saucepan and remove it when it is almost cooked (if you want to make the garlic less pungent, cook it in the milk). Place the drained garlic cloves in an earthenware bowl, mash it and add the oil. Heat over a very low heat until it is almost boiling, at this point add the cleaned anchovies and mix well until they are dissolved. It is served on the table using the appropriate terracotta containers and can be enjoyed with mixed raw or cooked vegetables that will be dipped in bagna caoda. The most typical are the pepper and the thistle

Piedmontese Fritto Misto

Langhe nebiolo

This is perhaps the most typical dish of the Piedmontese folk tradition. It dates back to when the animals were bred and butchered at home and offal was also eaten to avoid wasting anything. It consists of a series of savory and sweet foods that can vary depending on the season and the preferences of the diners. Here many are indicated, but not necessarily all essential to the recipe.

“Here we need people of ancient temperament, with a heart open to the celebration of a pagan rite. In short, it is an eating for initiates, from agape for a select few.” Giuseppe Lodi


plenty of patience for preparation & predisposition to experimentation
baroque taste
lamb chops
chicken breast veal ribs
veal sweetbreads
porcini mushrooms
sweet semolina

Amaretti biscuits For the breading:
wheat flour
bread crumbs
fry oil

Each component of the fried must be prepared (cleaned, boiled or peeled) to then be passed in flour, beaten egg and breadcrumbs then it is fried in abundant oil until it is browned.

Agnolotti del plin with the sauce of three roasts

Langhe Rosso Long Now

“… every once in a while, just enough, food must also be used as a vehicle of affection, of emotional investment, of transposition of feelings of love, of the uniqueness of the totalizing relationship with the umbilical cord. Food prepared in family has in itself the libidinal investment of the affections of those who prepare it. ” Giuseppe Lodi

500 grams of pork, veal and rabbit
2 cloves of garlic
a small cabbage or a bunch of endive
salt, pepper, nutmeg
4 eggs
400 gr wheat flour

Cook the meat well rosemary with garlic and rosemary then chop it finely and place it in a bowl with the boiled cabbage or endive, marinated with butter, then add a handful of Parmesan, the egg whites and salt to the filling. pepper and nutmeg. Mix the filling well and set aside.
Prepare the dough with the 4 remaining egg yolks and the flour by pulling thin sheets that will not dry. Proceed with spreading small dough balls on the pasta sheet at a distance of 3 cm from each other and cover with the pasta. Pinch with your fingers around the mounds then cut the single agnolotti with a pasta cutter wheel. Allow the agnolotti to dry on lightly floured tables and then boil them in salted water for a couple of minutes, drain them to season with a roast sauce or with excellent butter flavored with sage.

Braised veal with Barbaresco

Barbaresco Vanotu


1 kg of veal
a piece of butter
a piece of chopped lard
a large onion
a clove of garlic
a carrot
a stalk of celery
a sprig of rosemary
a bay leaf
10 cloves
a piece of cinnamon
salt and pepper
a bottle of Barbaresco wine

Hazelnut cake

Moscato d'Asti


400 grams of toasted and chopped Langa hazelnuts
100 gr sugar
50 gr butter
3 eggs
1/2 sachet of yeas

Mix all the ingredients, pour them into a cake tin and bake in a static oven at 180 degrees for about 30 minutes. It can be served in combination with a zabaglione prepared with Moscato d’Asti.

Pelissero Vini
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