To accompany the wines of the Asti area, we find the dishes of the Piedmont tradition, such as the “bagna cauda”, ideal with square peppers of Motta di Costigliole, the horned horn of Nizza Monferrato, the vegetables of the Tanaro Valley.
The agnolotti, filled with donkey meat in Calliano, rabbit in Viarigi, or the “plin” in Costigliole. Ancient dishes such as the “finanziera”, mixed fried, tartrà, fricandò, are reproposed in the restaurants of the province.
In the winter menu at the table we often find melted cheese, mushrooms, truffles and “bolliti”. In the spring, asparagus, peppers, vegetables and white meats. Always present the cheeses and salami: Roccaverano robiola, goat cheese, donkey meats, flavored salami, raw ham of Cocconato.
Pastry in Piedmont has very ancient origins and has always given prestige to the whole region. Piedmont is the homeland of chocolate, or rather, of the gianduiotto. It is ground of hazelnuts, flour, milk and fruit. From biscuits, semifreddi, cakes, you will have the embarrassment of choice.
The typical pastries of the Asti area are: the “Bunet” or “Bonèt”, made of amaretti, cocoa, eggs, milk and flavored with rum.
Stuffed peaches, usually made from an amaretti cream.
The soft “amaretti” of Mombaruzzo, with sweet and / or bitter almonds, sugar and egg white. The Tonda Gentile hazelnut cake and the hazelnut “amaretti”, called “nisulin”.
For the mignon pastry, do not miss the bignols, the chantilly and the mushrooms stuffed with chocolate cream.