WE ARE WAITING

DISCOVER THE TYPICAL ASTIGIAN DISHES

If you can’t pronounce the idiomatic phrase ” dui puvrun bagnà ‘nt l’öli ” (two peppers dipped in oil) it means that you are not from Asti …

"Dui puvrun bagnà 'nt l'öli" (two peppers dipped in oil)

Bagna cauda

The bagna cauda is a typical dish of Piedmontese cuisine that has recently obtained the recognition of Unesco Heritage, with a registered recipe as per tradition: full of garlic and well aromatic ...

Robiola di Roccaverano

Roccaverano robiola is produced in Piedmont, precisely in some provinces of Asti and Alessandria. It is made with two different types of milk, cow and goat, and it is the mix of ...

Hunchback thistle of Nizza Monferrato

The Nizza Monferrato hunchback thistle was born in the province of Asti, between Nizza Monferrato and the neighboring municipalities. The seeds are sown in spring and harvested over a period ranging from ...

Mixed fried Piedmontese

The Piedmontese mixed fry represents one of the most famous recipes of this region and tells the story of a land where needs have allowed to give life to this tasty dish ...

Agnolotti stuffed with Viarigi rabbit meat

Agnolotti undoubtedly represent one of the best known traditional dishes of the typically Asti cuisine, but they are famous throughout Piedmont.

Asti truffle

Among the specialties of the area we cannot avoid mentioning the Asti truffle, especially famous for the prized white variety of Alba, which has made it the subject of numerous ...

Motta di Costigliole square peppers

Peppers are among the absolute favorite dishes in Piedmont, so much so that there are not many specialties and one of these is the square peppers of Motta di Costigliole d'Asti

Agnolotti stuffed with Calliano donkey meat

Agnolotti stuffed with donkey meat are the most renowned workhorse of the traditional cuisine of Calliano. Since it is among the most popular dishes of the Piedmontese culinary tradition ...