CHEESE AND TRUFFLES
Langhe, Roero, Monferrato and Alpine areas contribute cheese, truffles, hazelnuts, wines and strongly place-based products.
A cuisine shaped by landscape
Piedmontese food is not uniform. Langhe, Roero, Monferrato, the plains and Alpine valleys all contribute different products, but each maintains a strong connection between food and origin.
Truffles, hazelnuts and cheese
Alba White Truffle, Nocciola Piemonte IGP and the region’s many DOP cheeses are products that turn territory into a recognisable gastronomic identity.
Place on the plate
When a dish uses truffle, Alpine cheese, hazelnuts or local wine, it carries a precise geography with it. This relationship between product and place is central to Piedmontese cooking.
Take home a territory, not just a product
Truffle, hazelnuts, tome, Castelmagno, Raschera, Bra and Murazzano matter because they belong to specific places. When shopping, ask about origin and seasonality: it is the easiest way to avoid generic food souvenirs.
Where to look
Markets, historic shops and specialist food stores are often more revealing than tourist displays. Porta Palazzo is particularly useful for seeing the everyday relationship between the city, shopping, products and different communities.
