Spigno and other villages around Acqui are small country towns that have preserved their rural traditions: a mix between the mountains and the Ligurian Sea (Via del Sale – Salt Way).
“Monferratoshire” has a viticulture and oenology of excellence thanks to its local grape varieties such as: Barbera, Grignolino, Freisa, Ruché, Malvasia of Casorzo.
The Bormida Valley of Spigno, together with other districts, is a part of the “Alto Monferrato” wine route.
The associated products belonging to this wine route are the following: the Bracchetto of Acqui Docg, the Gavi Docg, the Asti Docg, the Dolcetto of Ovada Doc, the Dolcetto of Acqui Doc, the Barbera of the Monferrato Doc and the Cortese of Alto Monferrato Doc.
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 (Fiera dei Formaggi a Bra).
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 usually in late August.