The food in the Langhe region of Piedmont, Italy, is a gastronomic delight that showcases the rich culinary heritage of the area. Renowned for its traditional dishes and exceptional ingredients, the Langhe offers a culinary experience that is both rustic and refined, making it a paradise for food lovers.
One of the most iconic ingredients of the Langhe is the white truffle, known as the “diamond of the kitchen.” This highly prized delicacy is found in the forests of the region and is celebrated for its unique and intense aroma. From September to December, the Langhe becomes a hub for truffle enthusiasts who flock to the area to savor dishes infused with the exquisite flavor of this rare fungus. Indulge in dishes like tajarin al tartufo, a pasta dish with thin, handmade noodles topped with shaved truffles, or savor truffle-infused sauces and creams drizzled over risottos or grilled meats.
Piedmont is also renowned for its cured meats, and the Langhe is no exception. Sample the regional specialty of bagna cauda, a warm dip made with garlic, anchovies, olive oil, and butter. It is served alongside a variety of fresh vegetables, creating a delightful communal dining experience. The Langhe is also famous for its salumi, including the flavorful and fragrant finocchiona, a salami infused with fennel seeds, and the delicate and savory lardo di Cuneo, cured pork fatback seasoned with herbs and spices.
When it comes to pasta, the Langhe offers a variety of mouthwatering options. Tajarin, a thin and delicate pasta similar to tagliatelle, is a local specialty. Traditionally made with egg yolks and flour, tajarin is often served with rich meat ragù or butter and sage. Another traditional pasta dish is agnolotti, small pockets of pasta filled with a mixture of meats, vegetables, and cheese. Agnolotti del plin, a variation of agnolotti, is characterized by its small, pinched shape and is often served with a rich meat or butter sauce.
The Langhe region is also known for its exceptional cheeses. Sample the tangy and robust flavors of Castelmagno, a DOP-protected cheese made from cow’s milk. It pairs perfectly with local honey or dried fruits. Another popular cheese is Robiola di Roccaverano, a creamy and slightly tangy cheese made from goat’s milk. It is often enjoyed spread on bread or accompanied by fresh fruits.
