Talking about wine, Piedmont is well known and famous as well as this area of the Monferrato, thanks to the prestige of some of its wines, such as Moscato, Bracchettod’Acqui (DOCG), Dolcetto d ‘Acqui, Dolcetto di Ovada, Barbera and Gavi white wine of “cortese” grape.
Wine is part of the culinary tradition of the region. The Ravioli al Plin, tasty and refined, turn into pure pleasure when topped with red wine Barbera.
A very special wine, the Passito of Loazzolo and Strevi, is used to make the “gelatina di passito” (jelly dessert wine) to bring character to cheese or boiled meat (Bollito Misto). And the grape mustard is another delicacy of the region that we invite you to discover.
Local products such as mushrooms, truffles, chestnuts, honey, hazelnuts are traditionally important as well as the pigs and cattle rearing. But the more traditional is the farming of goats and sheep to produce the Robiola of Roccaverano a Dop cheese rare and delicious. Just a reminder of the huge collection of typical cheese on the Fair in Bra, a greedy opportunity not to be missed (see What to Do).
The “Tartra” (typical omelette) and the “Pucia” (polenta with beans, cabbage and vegetables cooked together) are culinary specialties of Spigno.
The “Fritto Misto” (mixed fried) of meat, vegetables and fruits is really delicious.
And finally the hazelnut cake (Tonda gentile) as dessert, to taste during the Feast of Hazelnut held traditionally in Cortemilia (late August – see Events in the Village ).