Good Food Culture
Blog of curiosities, recipes and stories of Piedmontese cuisine
From Martin Sec pears to Madernassa pears: stories of flavors between Langa and Roero
One of the most beautiful images of the autumn and winter cuisine of Langa and Roero is that of pears with Nebbiolo [...]
Summer in a jar
One of the most beautiful images of the civilization of the Albese table is undoubtedly that of the jars of fruit lined [...]
Spring flavors of Langa and Roero
Between Langa and Roero, spring dispenses colorful promises and delicate flavours. The vineyards are embroideries. The cellars pay homage to the proverbial [...]
Alba White Truffle: between legend, fake news and the economy
“Tuber magnatum Pico” is the sumptuous academic name of the White Truffle, an hypogeal mushroom that the Latin historian Pliny in the [...]
Tajarin with Alba White Truffle
Maybe the only Piedmontese word to be pronounced correctly in all the world’s languages, tajarìn is the dish par excellence identifying the [...]
The cuisine of the Langa highlands
The highlands of the Langa are the custodians of the soul of legendary hills which are today a World Cultural Heritage site. [...]