Browse our selection of recipes from Piedmont and its marvellous Langhe region. Read out our articles on the special products and fairy places situated in this popular region of Northern Italy, so much loved all over the world. For a really special flavor journey!
A flavor journey through the city of Alba (Italy) and the Langhe, Roero and Monferrato areas, land of the best white truffle and good wines.
A simple cheese sauce for pasta made with Robiola cheese that you can enrich with the Speck, a smoked Italian cured ham, for a delicious result!
Blu del Moncenisio is a rather rare cheese hailing from the Piedmont's mountains in Val di Susa, near the charming and mysterious area of Lake Moncenisio.
There are many different types of Robiola which differ in taste, aspect and texture. This Italian soft-ripened cheese hails from the Langhe region,
Robiola can be perfectly enjoyed as a table cheese, just with a piece of crusty bread and a good glass of Langhe Chardonnay. Yet, it is also used in many delicious recipes.
The various types of Robiola are very different depending on the type of milk used and the conditions of curing.
Although it is delicious on its own, there are many Italian recipes which turn Tomino cheese a complete and extraordinary delicious meal. Get some inspiration here!
Tomino Langherino is a flat cheese with a soft and white rind and a fresh creamy interior. When cooked in the pan, its exterior turns golden and crunchy while the interior begins to melt.
How to serve Castelmagno cheese in order to enhance all its organoleptic characteristics? Here some suggestions on the wines and honeys that best pair with it.
