Lago Maggiore

Dish

Tajarin al Tartufo

Tajarin, a diminutive of the Piedmontese word for tagliolini, originated as a pasta of the Langhe hills and Monferrato region. Unlike the egg-based pastas of Emilia-Romagna, which often rely on a one-egg-per-100-grams ratio, traditional tajarin dough is famous for its extreme richness, frequently utilizing 30 to 40 egg yolks per kilogram of flour. Historically, this was a celebration of the abundance of farm-raised poultry during the harvest season. The marriage of this thin, delicate egg pasta with the white truffle of Alba (Tuber magnatum pico) is a logical convergence of two of the region's most prized culinary products: the pantry staple of the household and the wild-harvested subterranean luxury of the Piedmontese forests. While tajarin has been a domestic staple for generations, its emergence as a premier restaurant dish is inextricably linked to the commercial rise of the Alba White Truffle Fair, which turned the local tradition into a global benchmark for seasonal luxury.

Dish

Bagna Càuda

Bagna Càuda, which translates from Piedmontese dialect as 'hot sauce,' originated in the vineyards and cellars of Piedmont, particularly in the lower Monferrato, Langhe, and Roero areas. Historically, it served as a hearty, communal meal for vintners and harvesters celebrating the completion of the grape harvest in late autumn. The dish relies on ingredients that were easily accessible and preserved through trade routes from Liguria, specifically anchovies, which were brought inland by salt merchants in exchange for Piedmontese grain and wine. It is a dish born of peasant utility, designed to sustain workers during the transition into the cold winter months. By the 20th century, it evolved from a utilitarian harvest meal into a ritualized social experience, deeply tied to the hearth and communal bonding.

Dish

Vitello Tonnato

Vitello tonnato originates from the Piedmont region in northwest Italy, with its strongest ties to the province of Turin. While the exact date of its inception remains a subject of minor historical debate, it solidified as a staple of the Piedmontese culinary identity during the 18th and 19th centuries. It is widely considered a dish of the wealthy landed gentry and bourgeoisie, as it utilized both expensive cuts of veal and imported preserved goods like salt-cured anchovies and canned tuna, which were luxury items in landlocked northern Italy at the time. Historically, it served as a centerpiece for grand banquets and mid-summer feasts, designed to be prepared in advance and served cool to combat the heat of the Po Valley. Today, it has transcended its regional boundaries to become an ubiquitous presence on menus across Northern Italy, though the Piedmontese version remains the standard against which all others are measured.

Dish

Grissini di Torino

Grissini originated in the 17th century in Turin, Piedmont. Legend attributes their creation to the royal physician Teobaldo Pecchio, who devised a specialized, easily digestible bread for the young Duke Vittorio Amedeo II of Savoy, who suffered from poor health and digestive issues. By removing the soft crumb and focusing on the crisp crust, the palace bakers created the 'ghërsa,' a long, thin loaf that became the city's signature. The breadsticks quickly transitioned from a medical necessity to a staple of the royal court, and by the 18th century, they were a known delicacy across Europe, famously admired by Napoleon Bonaparte.

Dish

Gianduiotto

The gianduiotto emerged in Turin during the mid-19th century, a product of necessity and high taxes on cocoa. Following the Napoleonic blockade, the price of imported cocoa beans soared, forcing local chocolatiers to stretch their supply by incorporating the abundant hazelnuts of the Langhe region. In 1852, Michele Prochet of the Caffarel firm perfected the blend, naming the confection after Gianduja, the mask of the Turin carnival who represents the common Piedmontese citizen. This pairing of chocolate and hazelnut proved a significant success, marking the birth of gianduja as a staple of Northern Italian confectionery. By 1865, the chocolate was officially sold in its distinct, inverted-boat shape, becoming the first mass-produced, individually wrapped chocolate in Italy. It represents a pivot point in European chocolate history, setting a standard for craftsmanship that would eventually be simplified and diluted into the commercial hazelnut spreads familiar today.

Dish

Agnolotti del Plin

Agnolotti del Plin originates from the Langhe and Monferrato hills of Piedmont, specifically emerging from the peasant tradition of recycling Sunday roast leftovers. The name derives from the Piedmontese dialect word 'plin,' meaning 'pinch,' referring to the technique of pinching the pasta dough with the thumb and index finger to seal the filling. Historically, these were considered a pragmatic way to stretch expensive meat by combining it with vegetables and aromatics, ensuring nothing from the family meal went to waste. While these originated in rural homes, they evolved into a staple of the region's diverse culinary identity, bridging the gap between modest farmhouse fare and the refined kitchen of the local nobility. The precise birthplace remains a point of local pride between the provinces of Asti and Alessandria, but the dish is fundamentally tied to the agricultural cycle of the Piedmontese countryside.

Wine Appellation

Barolo DOCG

Nebbiolo-based red from the Langhe hills around the village of Barolo — Italy's most prestigious, structured, and age-worthy wine. Five key communes, each with its own character.

Wine Appellation

Barbaresco DOCG

Nebbiolo-based red from four communes around the village of Barbaresco — more aromatic and earlier-drinking than Barolo, from a smaller, quieter zone.

Wine Appellation

Gavi di Gavi DOCG

Cortese-based white from the town of Gavi in southeastern Piedmont — crisp, precise, a classic Italian white.

Wine Region

Langhe

The rolling wine hills of Piedmont, around Alba — home to Barolo, Barbaresco, white truffles, hazelnuts, and some of Italy's best food.