Locanda Fungo Reale

in ,

In Valle Stura, an area rich with typical products and mountain cuisine, you’ll find a simple and inviting family owned restaurant. The managers’ 30 year experiences guarantees a pleasant experience with good cuisine. Mauro and Manuel work in the kitchen helped by their grandmother, and they offer traditional dishes in which the mushroom is the star of the show. It is picked during the various seasons and it is part of many menus prepared for mushroom lovers. Olga works the dining room and is very welcoming. There are two mushroom menus available: one for € 32 which includes 5 appetizers, two first courses,1 second course with a side dish of fried mushrooms and three desserts and another one for € 28 with 4 appetizers, 2 first courses (agnolotti and tagliolini), 1 second course with mushrooms cooked in parsley, garlic and olive oil, three desserts and coffee. There’s also a third menu available for € 33 which includes 5 appetizers, two first courses, two seconds, cheeses and dessert, with coffee and wine included. They also have dishes prepared with local ingredients available such as the Sambuca lamb with trout from the Stura river, wild game, local cheeses and honey and vegetables and fruit grown in the area. Good homemade desserts for a sweet ending and a wide selection of local wines.

La Vigna del Maestro

in ,

A farmhouse surrounded by the countryside, a careful renovation that has created a comfortable atmosphere both in the internal rooms, in the upper floor rooms, and in the outdoor space with exposed bricks. The restaurant is dedicated to Maestro Castilin, Fulvio’s father and Chiara and Fausto’s grandfather, who in addition to his work as a primary school teacher dedicated himself with passion to the vineyard and the countryside. Cooking is assigned to the chef Alberto Paglieri, who offers traditional dishes, but with some creative ideas, with the products of local farmers, the meat of the breeder friend, and the shepherds’ cheeses of the near mountains. Into season mushrooms and truffles are always present. Often musical moments are proposed, even if the entertainment is guaranteed by Fulvio, who plays the guitar and sings cheerful Piedmontese songs. It is present the tasting menu at 30 euro and the choice à la carte, among which we include among the appetizers the Fassone meat tartare, rabbit tuna, pochè egg with fondue, the puff pastry of potatoes and mushrooms. Do not miss the noodles with sausage meat sauce and seasonal risottos, among the second courses an exquisite veal cheek and braised flavored with Nebbiolo. Excellent tasting of cheeses paired with jams and honey. Delicious even the desserts, all homemade, good choice of wines, especially the local ones.

Trattoria Ca'veja

in ,

This typical Piedmontese trattoria is located in an the area called “The balcony of the Langhe” above the left bank of the Tanaro. It is rustic, neat and pleasant, and during the summer you can eat outside under the “Toppia”. The trattoria is family owned, mom Marisa backs son Massino in the kitchen while daughter Cinzia works the dining room. You’ll feel at ease by the fireplace in the winter in their two cozy dining rooms. The kitchen offers seasonal dishes, a tasting menu is available for € 27 without drinks, an à la carte menu is available as well. You’ll find classic Piedmontese appetizers such as local cured meats, soused vegetables, meat tartare and tajarin with 30 egg yolks with ragout made by Marisa, plin agnolotti, .and then tajarin made by Marisa with 30 eggs and seasoned with meat sauce, agnolotti del plin, and cisrà which is a tripe and chickpea soup. You’ll also find traditional Piedmontese dishes such as mixed boiled meats with sauces, fritto misto, finanziera and homemade cakes such as bunet and hazelnut cake together with creamy panna cotta and bread baked in a wood-burning oven. Their wine selection includes labels from nearby Lange. Truffles and mushrooms are available when in season. Friendly attentive and very helpful service. Excellent value for your money.

Osteria Murivecchi

in ,

The Osteria is located inside the wine cellar where the Ascheri family has been producing its wines since 1880. The atmosphere is charming, there are barrels and bricks in clear view and the restaurant is divided in small rooms with thick wooden tables and old machines such as an old slicer which still works. During the summer you can seat outside in the veranda under a vine pergola. The menu changes weekly and it’s written on a blackboard just as it was done once in small town osterias. Their cuisine is traditional with some creative touches. Among appetizers you’ll find the famous Bra sausage and the unusual curry and cheese Bavarese with “cognà” sauce which is made with grapes and Russet apples from the Langhe, among first courses you’ll find the Castelmagno gnocchi, the tajarin and risottos which are very enticing especially the one prepared with pumpkin and Bra sausage. Among the second courses you should try the red tripe stew with leeks and celery and the pork shank braised in beer. Great desserts ranging from the Pope’s salami (chocolate salami) to the classic Martini pears cooked in red wine. Wide selection of wines which are available also by the glass. Prices range from € 30 to € 40 excluding wines.

Ristorante Da Vittorio

in ,

Always a good choice restaurant Da Vittorio in Val Tanaro on the road from Piemonte to Liguria. The reception is kind and professional. Chef Gianni Biga is in charge of looking for fresh local and seasonal products. His wife Marcella manages the B&B. The restaurant’s dining rooms are reminiscent of old osterias with an elegant touch. An open air space is available during the summer. Their tasting menu is priced at € 23 and includes one appetizer, a first course, one second course and dessert. An à la carte menu is also available. For starters you can try the deer bresaola with porcini or (if you’re lucky) ovuli mushrooms, rabbit tuna style, seasonal vegetable flan or the unbeatable vitel tonné. Among first courses we recommend the tagliatelle, which are called tajarin around these parts, with mushrooms and truffles or the ravioli with roasted meat sauce. You should also try their fried mushrooms, hazelnut crusted lamb ribs, Ormeasco di Pornassio pork fillet or snails. Their desserts are not to be missed, from the bunet al fernet to the chestnut torte with zabaglione. Their wine cellar has many interesting wines from Liguria and surrounding areas.

Le Piemontesine

in ,

This restaurant is located inside a country house that has been elegantly refurbished, surrounded by the sweet rolling hills of Alta Langa. It was opened by an Italian-French couple Charlotte Launay, who welcomes the clients in a bright polished hall and her husband Jerome Migotto, who takes care of the cuisine. The gastronomic offer is based upon products of the territory, in accordance with the seasons and with their own cultivation of vegetables, herbs and fruits. Two menus are on offer, one called of the “discovery” with four courses at 35 euro, except for wine, and the other one called “tasting” with six courses created by the chef at 52 euro or at 70 euro with four glasses of wine. Attractive appetizers like crunchy Cherasco escargots or breaded frogs legs with cream of carrots and ginger; among the first course dishes the traditional plin agnolotti with the rabbit variant and gourmet risottos. Among second course dishes need to be tested the “Rossini” pigeon with crunchy polenta and the lamb crust with herbs. Special desserts created by the chef with seasonal fruits like harvest pears or the attractive Monte Bianco meringue cake, with always different sorbets. The list of wines has a broad range with attention dedicated to the best products of the Langhe and Roero. In the same structure is located a 4 stars hotel with 10 rooms to relax and be pampered.

Il Verso del Ghiottone

in ,

Housed into a mansion from the end of the Eighteenth century that has been wisely refurbished, is located the restaurant “Il verso del ghiottone”. Born from the wish of four friends that wanted to offer a cuisine deeply rooted in the territory and traditions of Langa, however adding creative ideas. Gilberto Demaria ande Roberto Campogrande have been entrusted the preparation of recipes with seasonal products directly purchased from local farmers. Two are the available menus, one dedicated to the territory for € 39,00, except for beverages, with Fassone knife cut meat, cupcake with peppers and Jerusalem artichokes, thistles and anchovies, a first course dish that can be chosen among raviolini with plin, hand cut tajarin with three types of meats sauce, among the second course dishes Fassone sliced meat, pig’s cheeks and rabbit thigh, and a dessert of your choice. Then there is a second fish menu called “Galup” which proposes scallops and prawns followed by Cocco linguine with redfish and mussel, and salted codfish with cabbage, squash and ginger and dessert. Upon request attractive dishes like Japan Albese or confit goose chip, glazed Ivrea onions with figs, as well as interesting fish recommendations like shrimp neither raw nor cooked and fish caramelized at passion fruit. Bread and flat bead are homemade like the excellent cakes. Wide list of wines with a nice selection from small producers.

Trattoria Pane e Vino

in ,

This tavern is located in the historic town centre, in a comfortable and elegant environment, with exposed brick surface. Wooden chairs and antique furniture, which immediately make the atmosphere homely. An hospitality that describes itself with the smile of Flavio Marengo, that in the lounge gives advice and accompanies people to discover the delicacies of the Langhe, that Emiliana Morino prepares with her great ability. Its cuisine is based upon zero Km. products of the territory following the rhythms of the seasons. The tastings menu is on offer at 40 euros except for wine, and at 55 euro with 4 glasses of wine, representing a real triumph of Langhe specialties, starting from the typical appetizers like veal with tuna sauce knife cut meat, Bra sausage, followed by the ever present tajarin ai 30 rossi and the delicious beef braised in Barolo; ending it all with the classical bunet from the Langhe. Wide is the selection of cheeses from local producers. Many are recipes containing escargots, that made of Cherasco the capital of heliciculture, and on the appropriate season a menu with mushrooms and Alba’s white truffle. The wine list is rich and well maintained, with wines not only from this area, however entrust with confidence to Flavio who will recommend you the best combination.

Ristorante Albergo Badellino

in ,

Located in the center of Bra, wine and culinary center and birthplace of the Slow Food movement, this restaurant owned by Giacomo Badellino and his wife Marilena offers authentic Langarola cuisine in a warm and welcoming atmosphere with tastefully decorated dining rooms. A family tradition which goes back four generations and which guarantees clients quality local and seasonal products. The starters alone are worth the trip, they are prepared with care and include the typical Piedmontese appetizers: peppers with bagna cauda, vitel tonné, Russian salad, meat tartare, anchovies with parsley and garlic and the rabbit salad which are all delicious. Among first courses we recommend the tajarin, the plin agnolotti and the Castelmagno potato gnocchi. From their second courses you should try the meat braised in Barbera wine, the lamb and and the trout. There’s a wide selection of cheeses including Bra (DOP) from which the city takes its name as it was the largest cheese market among the Cuneo valleys. For dessert we recommend the stuffed peaches and the bunet. Wines are selected from the best producers of the Langhe and Roero suggested by Giacomo. Very good prices (approximately 30/40 euro) and kind service.