FOOD : The cuisine of the Langhe, Monferrato and Roero is so rich, despite its humble farmhouse origins, that it would be practically impossible to speak of all the local dishes. Almost all those who have opened restaurants in the hills - or even in Alba, Bra and Asti - have left farms taking mother or grandmother along with them to cook the many recipes that have been handed down over generations, not only in their basic structure but also their most intimate secrets. Originating from the very modest economic conditions that were endured through the centuries, the area's gastronomy has gradually become more elaborate, whilst preserving all the natural local ingredients and components. There are also more noble and middle-class sources, but this school was subject to rural influences too. In the area trim trattorias can be found alongside smart restaurants, but they are all seeking to present good cooking matched by first-rate wines.

WINES : Vineyards grow just about everywhere on the hills of the Langhe, Monferrato and Roero. They are a fundamental part of the landscape, the history and the customs: in other words, of the economy and survival of the people in the villages and farmsteads scattered over the territory.These vineyards yield up top quality grapes for outstanding wines. Its powerful qualities make Barolo, a d.o.c.g. (controlled and guaranteed denomination) wine, the greatest wine in Italy and perhaps in the world, while Barbaresco, another of the few d.o.c.g. status wines in Italy, is considered exceptional for the finesse of its bouquet and flavour that match it perfectly with the great dishes of the local cuisine. Barolo and Barbaresco are made from the grapes of the Nebbiolo vine, which has also given its name to a wine that has been celebrated since the 1600s when it was served at the court of the House of Savoy, as well as to the more recent Roero denomination. Grignolino, the typical wine grown on the hills of the Monferrato, is a highly-prized wine with delicate features and a lasting bouquet.Dolcetto and Barbera are two versatile wines that are grown throughout the region, particularly the latter, which is equally at home on the slopes of the Langhe, Monferrato or Roero.Among the dessert wines, the docg's Brachetto d'Asti - a refined pleasure - Moscato and Asti Spumante, which are a common denominator of both the Langhe and the Monferrato, while the Roero has its own sweet Brachetto: unique, inimitable aromas and bouquets make these the most widely-exported wines. Pelaverga's inviting bouquet is making it so popular that it has now been awarded d.o.c. status. This is the land of red wines par excellence; in the Roero, however, two attractively delicate, young white wines are enjoying a huge success: Arneis, a d.o.c. wine, and Favorita.
 

TRUFFLES: The white truffle, scientifically known as 'tuber magnatum Pico', is an underground fungus belonging to the ascomycetes family. The truffle grows in symbiosis with certain trees, in particular oaks, willows, limes and poplars. Its delicacy, intensity of aroma and colour, which can be as dark as milk coffee with pale streaks, may vary depending on the plant it grows under.Every truffle-hunter knows spots where the precious fungus can develop, and the secrecy surrounding the search - which begins by law on 15 September and ends on 31 January, although the 'tuber magnatum Pico' reaches its peak in terms of quality towards the end of autumn - is legendary. The market has its own special ritual too: the truffles are shown with circumspection, and can only be purchased following direct contact between buyer and seller. Truffles are at their best eaten fresh, and their aroma is brought out to the full by simple hot dishes such as fondue, risottos, 'tajarin' pasta, poached egg. Ingenious, imaginative restaurants will recommend other fine combinations. Depending on the season, white truffles can be kept for from 10 to 20 days.The fresher they are, the more fragrant they will be..