The raw meat is a traditional Piedmont appetizer, typical for the Langhe but also widespread throughout the region, consisting of thin slices of veal, preferably of the Piedmont 'Fassone' breed, mandatorily freshly prepared with lemon juice and seasoned with a little extra virgin olive oil, garlic, salt and black pepper.

A mix of flavours and colours. With this cheese salad on your table you will have a rich and tasty side dish.

Boil after cleaning potatoes, carrots, cauliflower, peas. Drain and cut into small pieces. Prepare a mayonnaise to which you will add a few tablespoons of cold béchamel sauce. Pour over the vegetables previously dressed with oil and vinegar and add sliced gherkins.

Traditionally this is a typical dish of the grape harvest period, thus to be enjoyed mainly in autumn and winter: one of the legends about its originis that it was prepared to reward the harvesters for the work done. Bagna cauda is a preparation made of garlic, olive oil and anchovies, reduced to sauce through slow cooking. If you want you can add also butter, cream, milk and chopped walnuts.

The 'agnolotti al plin' are characteristic for the areas of the Langhe and the Monferrato, of small and mostly rectangular shape (the term derives from 'plin', ie the pinch that is given to close). Unique across the Piedmont, and typical of the village of Calliano in the province of Asti, are agnolotti 'd'asino' (donkey), which are filled with donkey meat.

An excellent first course after the starters and a very Italian tradition. Always served accompanied by a good wine strictly produced in our own agriturismo.

This recipe is definitely one of the most representative for the Piedmont , firstly for using Barolo wine from this region, and secondly for using meat of Piedmont bovines, 'Filone'.

The rabbit of the ancient way is a recipe typical of Monferrato. It is called like that because the meat, after maceration in oil for days, becomes soft like tuna.

The bonet pudding is a very ancient tradition, containing, typical for Piedmont, egg, sugar, milk, liquor and dried macaroons. A widespread interpretation in the Langhe, one of the areas of origin, believes that the name is from calling the hat because the cake was served at the end of the meal.

Hazelnut cake is prepared by roasted and finely grinded hazelnuts, with eggs, sugar, lemon, butter and flour with baking powder mixed separately and joined together to achieve a good mixture that will be poured into a baking mould and, after baking, served cold.