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79HOW TO COOK ITALIAN: THE FIRST SECRET REVEALED
Every ethnic cuisine is based on some specific combination of tastes and flavors which make that cuisine unique. In Langhe and Roero, three preparations are basic for about every antipasto (hors d’oeuvre) and every primo (starter) or second...
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76HOW TO MAKE “BAGNA CAUDA” AND HOW IT WAS INVENTED
“Bagna Cauda” is the name of a meal very, very from Piedmont. It means “Hot Dip Sauce”. This strongly flavoured meal is to be consumed in late Fall and in Winter: it is not recommended to eat “Bagna Cauda” in the spring or in...
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78THE CUISINE OF ROERO: THE VITEL TONNE'
“Vitel Tonnè” – 6 to 8 servings Difficulty: easy Time to prepare: I hour, excluding cooking time. “Vitello Tonnato” is possibly the most traditional of Piedmonts’ hors d’oeuvres: it is...
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78STARTERS: HOW TO MAKE AND SERVE TAJARIN
Tajarin are a unique way to eat pasta in Roero. Making Tajarin is easy and eating them a very rewarding experience.
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67THE FRICIULE OF ROERO, PIEDMONT, ITALY
The Honey and Wine Festival of Montà, Roero "Friciule", fried sheets of dough served with Parma ham or lard, are a typical dish one can savour at every village festival in Roero. One such event, and...
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78HOW TO HUNT FOR AND EAT WHITE TRUFFLES
The Roero region is, with Langhe and Monferrato, where the precious white truffle, the “Tuber Magnatum Pico” or “Tartufo d’Alba”, is found. Truffles are subterranean fungi which grow only in close association with trees. Their...
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77THE TENCHES OF ROERO
In their constant search for something to eat, be it in winter, spring, summer or fall, “Roerini” the inhabitants of Roero, had to be even more inventive than just wait to harvest peaches.So, look at...
0 comments59HOW TO COOK ITALIAN, AND LOOK GREAT: PART III
Roero is a very hilly place: geologists tell us that the great plate of Africa, fighting for space with the other great plate, the European one, was responsible for the shape Roero is in today. Firstly, these plates deeply wrinkled an otherwise flat...
0 comments69A PIEDMONT RECIPE: ROAST OF PORK WITH HAZELNUTS
A RECIPIE FROM ALTA LANGA – ROAST OF PORK WITH HAZELNUTS – 6 to 8 servings Difficulty – Easy Time to prepare 1 ½ hour As you may know by now, especially if you have taken the time to read some...
0 comments65THE EGGS OF ROERO
“Canter j oeuv”, literally “to sing the eggs”, is an old tradition in Roero villages and farmhouses: it was probably born out of boredom as well as the desire of getting out of the stables....
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