Piedmont welcomes quietly. It’s a place where tradition runs deep, where winemakers and cooks let their craft speak for them. A region built on patience – on aging barrels, slow meals, and quiet pride. The more you taste, the more you understand.
You don’t just visit, you settle in, pay attention, and little by little, it reveals what matters.

More than Just Barolo

Barolo may be what brings you here, but it won’t be the memory that lingers. What remains is a late morning tasting in a small cantina where the winemaker’s mother brings warm hazelnut cake just because. Or the way Nebbiolo shifts character from village to village structured in Monforte d’Alba, elegant in Barbaresco, and rawly honest in Alto Piemonte.

You’ll uncover that Barbera, once dismissed as every day wine, shines when crafted with care. Dolcetto, unfiltered and juicy, is the perfect match for grilled sausages after a market morning.
 Then there’s Timorasso – an ancient white grape nearly lost but restored in Monleale in the 1980’s, and now celebrated for its unique style.

Truffle Season: A Scent You’ll Never Forget

The first time you smell white truffle shaved over pasta, it catches you off guard. It’s not just earthy – it’s sharp, almost electric. Walking through the woods before dawn with a truffle hunter, or trifulau, and their dog feels like entering a secret world. When the dog stops and paws at the ground, you know you may have found a rare treasure.
Later, in the farmhouse kitchen, the mood shifts. Truffles are shaved over a warm dish of eggs or pasta – not for show, just for the pleasure of sharing something honest and unforgettable.

Where Slow Food Was Born—and Still Breathes

In Bra, where the Slow Food movement was founded, its values shape everyday life, the local atmosphere, and the rhythm of the region. The philosophy is simple: food should be good, nutritious, clean, and fair to those who produce it and to those who enjoy it. You see it in the way local producers honor tradition, grow with the seasons, and protect the ingredients that give this land its distinctive flavor.

Sit down to lunch at a neighborhood osteria and you’ll taste what it means: ingredients grown with care, cooked simply, and served with quiet pride. Start with Fassona tartare, made from a unique local breed of beef, thinly sliced and seasoned with nothing but salt and high quality Piedmontese olive oil – the flavor is unlike anything you’ve had before. Try the region’s signature pasta, tajarin, made almost entirely with egg yolks and served with butter or freshly shaved truffle. Don’t miss Castelmagno cheese – aged, sharp, deeply aromatic, and just crumbly enough. And of course, the toasted hazelnuts Piedmont is so proud of, they’re unforgettable.