Wine and food

Piedmont is known all over the world for wines quality, for truffles, for nuts and for his cheese.

It's possible to localize production in great geographical areas, often overlapped: Langhe (production zone of Barolo, Barbaresco, Barbera, Dolcetto, Nebbiolo), Roero (with Roero and Arneis), Astigiano with center in Canelli and Nizza Monferrato (Barbera d'Asti, Moscato d'Asti, Grignolino, Moscato, Ruchè and Freisa), Low Monferrato with center in Casale Monferrato (production of Barbera, Bonarda, Grignolino, Freisa and Gabiano, Malvasia), High Monferrato Alessandrino and Tortonese areas (production of Brachetto, Gavi and Cortese), the area near Alpi between Vercelli and Novara's Hills (production of Bonarda, Gattinara, Sizzano, Fara, Ghemme, Boca, Lessona), Canavese area (where born Erbaluce and Caluso) and Carema territory, at the entrance of Valle d'Aosta (production of Carema).
Wine and gastronomy among wine shops and restaurants are one of the most important attraction of our territories.

Many Piedmont's cheese have been obtained DOP brand, equivalent to DOC brand of wines;it is possible to find variety and versatility of these cheese in many regional traditional plates.

Better wines for cheese accompainment are generally red wines, in particular Barolo and Barbaresco, full-bodied wines.

Most relevant Piedmont's cheese are:

Bettelmat; Bra d'alpeggio DOP; Bra tenero o duro DOP; Bruss o Bross; Cachat
Caprino di Rimella; Caprino ossolano; Castelmagno DOP; Gorgonzola DOP; Valcasotto
Montebore; Murazzano DOP; Raschera DOP; Robiola di Roccaverano; Toma piemontese

Truffle

A different matter is truffle, that remain a very peculiar product, very different from wine and cheese, also for the relevant cost.
It is spossible to appreciate it in autumn in many restaurants of Langhe, Monferrato and Roero, in some tipical Piedmont's plate like Fonduta, Risotto, Polenta, Tajarin (a kind of pasta),very simple plates that emphasize fragrance and taste of truffle. The better quality truffle is Alba white truffle.