StoriesFrom the territory
Stories from the Langhe
People, vineyards, recipes and landscapes. What lies behind every product, told without hurry.
StoriesWhite Alba truffle, the night of the trifolauIt is hunted in the dark, in silence, with a dog and a small spade. The most fragrant treasure of the Langhe isn't farmed: you wait for it, listen for it, find it.Read
StoriesTajarin, sunshine in pastaFlour, egg yolks and a rolling pin. The thin egg pasta of the Langhe is a lesson in patience: fine as a thread, yellow as the August sun.Read
StoriesTonda Gentile hazelnut, the gold of the hillsWhere the vines give way, the hazel groves grow. A single variety, an unmistakable aroma and a sweet tradition that runs from hazelnut cake to gianduja.Read
StoriesWorld Heritage hillsVine rows tracing the curves of the slopes, villages on the ridges, cellars carved into the tuff. Why in 2014 UNESCO recognised this landscape as belonging to us all.Read