A gastronomic journey through the heart of the Langhe, a UNESCO World Heritage Site, among historic trattorias, charming taverns, and restaurants where Piedmontese cuisine meets.
Locanda in Cannubi
Cannubi is one of the most prestigious crus in Barolo. Just look out of the large windows to feel part of the landscape: the vineyards stretch out all around like a green sea, offering a view that alone is worth the trip.
Here, the Bertolini-Boggione family, a veritable institution of Langhe cuisine, offers a gastronomy that respects tradition but also knows how to surprise with modern and creative touches. The menu is a journey through the flavors of the Langhe: from tajarin “40 tuorli” with Langhe ragù to traditional plin, from stracotta veal cheek to “La Langa al piatto,” a complete tasting of the most iconic Piedmontese appetizers. For those who want to entrust themselves completely to the kitchen, there is a tasting menu for €65 that covers the classics of the region.
The wine list offers the entire range of Tenuta Carretta wines, with a focus on Barolo Cannubi produced with grapes from the surrounding vineyards.
Via Crosia, 14, 12060 Barolo CN
Telephone: 0173 56294
Nesto
On the hills of La Morra, one of the most charming villages in the Langhe, lies Nesto, a restaurant that elegantly combines rusticity and refinement. Surrounded by the vineyards that characterize the Langhe landscape, it is the realm of Chef Alessandro Franco. Nesto's cuisine stands out for its versatility: alongside the great classics of the land—white truffles from Alba, porcini mushrooms, fine meats—there are also seafood dishes, with the freshest fish prepared with the same care and creativity reserved for local products. From agnolotti del plin with butter and thyme to grilled moscardini from the Ligurian Sea, from grilled salt cod with Albenga trombette mushrooms to Bresse chicken with peppers, each dish tells a story of skill and passion.
Accompanying each course is a wine cellar full of fine labels: Barolo and Nebbiolo from special vintages, as well as a carefully selected range of Italian and international wines.
Via Fontane, 22, 12064 La Morra CN
Telephone: 0173 387138
Trattoria Pane e Vino
We are in Cherasco, a historic Piedmontese village in the province of Cuneo, where Trattoria Pane e Vino is an institution of Langhe gastronomy. Founded in the hamlet of Moglia, it is now a reference point for those seeking authentic local flavors. Emiliana, in the kitchen, is the creator of dishes that celebrate tradition with technique and creativity, using only excellent quality local ingredients. Flavio, the perfect host, welcomes guests warmly and personally oversees the selection of cheeses, the pride of the restaurant, along with a wine cellar boasting over 400 selected labels.
The menu is a tribute to the most authentic Langa: among the appetizers, the Piedmontese veal stands out in its most classic forms (vitello tonnato, battuta al coltello, Cherasco sausage with Barolo), oven-baked snails au gratin with cream and Parmesan cheese, and the mille-feuille of Cuneo peppers with green and red bagnetto. Among the first courses, the “30 rossi” tajarin with sausage ragù and gnocchi with Langa tume cream are prepared by hand, while the fettuccine made with hemp flour and snail amatriciana demonstrate how tradition can be reinterpreted with originality.
So yes, the trattoria's pride and joy are its snails, prepared according to the Cherasco method: from Parisian style to au gratin, from stewed to fried skewers, each version is a tribute to this ingredient that symbolizes the region. For those who want to put their complete trust in Emiliana and Flavio's expertise, the tasting menus are the ideal choice: from the “Percorso della Tradizione” (Traditional Journey) with Piedmontese veal, tajarin, Langhe-style rabbit, and bunet, to the menu dedicated to snails prepared using the Cherasco method, each offering is a harmonious journey through flavors and aromas, with the option of wine pairings.
Via Vittorio Emanuele II, 18, 12062 Cherasco CN
Telephone: 0172 489108
Osteria la Torre
We remain in the historic center of Cherasco. In the kitchen are Marco and Mattia Falco, father and son: Marco learned the secrets of Piedmontese cuisine from his grandmother, while Mattia brings the freshness and creativity of his generation, in a perfect balance that can be found in every dish.
In the dining room, Paolo and Chloe welcome guests with warmth and expertise, ready to guide them through the menu and the treasures of the wine cellar. The menu at Osteria la Torre is a journey between the past and the present, where quality is always at the center.
There is no shortage of traditional classics: veal with tuna sauce, hand-chopped beef tartare, tajarin with 30 egg yolks, ravioli del plin, Cherasco-style snails, a cheese trolley, and the iconic Marsala zabaglione with hazelnut cake. At this time of year, when the Piedmontese land is generous with its precious ingredients, the white truffle of Alba takes center stage, served with Fassona beef tartare, eggs en cocotte, and, of course, tajarin.
Accompanying each course are over 450 labels, including local, national, and international wines, with a particular focus on local reds. From Barolo to Nebbiolo, from Dolcetto to Barbera, passing through Barbaresco and Roero, to a careful selection of French wines, Paolo will be able to recommend the perfect pairing to enhance each dish.
Via dell Ospedale, 22, 12062 Cherasco CN
Telephone: 0172 488458
Osteria Tre Case
In the shadow of the majestic tower of the castle of Serralunga d'Alba, Marco and his team work exclusively with seasonal products, selected directly from small local producers who share the same obsession with quality. The deliberately minimalist menu reflects a precise philosophy: few choices, prepared with meticulous attention to detail, where simplicity becomes synonymous with perfection.
Among the appetizers, the hand-cut Fassona beef tartare, soft-boiled egg with crispy focaccia, Parmesan fondue and black truffle, and the classic vitello tonnato reinterpreted with contemporary sensibility stand out. The first courses celebrate tradition: from tajarin with 30 egg yolks and veal sausage ragù to ravioli del plin with three roasts, to veal tripe au gratin with pizzaiola sauce. All pasta is homemade, following the rhythms and gestures of tradition.
The menu masterfully balances land and sea: alongside farm-raised chicken with peppers and Taggiasca olives, frisse alla nocciola IGP delle Langhe and roasted veal marrow, there are fish dishes that bring freshness and lightness. The selection of Franco Parola cheeses is a journey through the excellence of Piedmontese dairy products, from Roccaverano robiola to Des Martins castelmagno.
Via Roma, 36, 12060 Serralunga d'Alba CN
Telephone: 0173 613290
Trattoria Del Bivio
On the road connecting Ceretto Langhe to Albaretto Torre, an old farmhouse in Langa was restored to its original splendor in 1997. It was here that Selia and Massimo created Trattoria Del Bivio, a place where Piedmontese hospitality is combined with a gastronomic offering where attention is paid to every detail.
Among the appetizers to try are “Il piatto della tradizione” (the traditional dish), porcini mushrooms in various forms, and the refined duck foie gras escalope with apricots in Muscat passito.
The first courses are a tribute to homemade pasta: Massimo Torrengo's tajarin with Bra sausage ragù, traditional ravioli al plin, Carnaroli risotto with porcini mushrooms, and potato gnocchi with Castelmagno cheese fondue and hazelnuts. Among the main courses, the veal cheek stewed in red wine, crispy pork belly with quince, rosy lamb rump, and finanziera demonstrate the mastery in meat preparation. There is also a selection of six cheeses accompanied by cugnà and homemade mostarda.
And then, of course, it is now the season for white Alba truffles, which are celebrated here in their purest form: knife-cut truffle, poached egg with Jerusalem artichoke and Raschera cream, hand-cut tajarin sautéed in alpine butter, classic fondue ravioli and pan-fried egg. The truffles are cut to order in the dining room, and the price varies according to the market, guaranteeing absolute freshness.
Loc Cavallotti, 9, 12050 Cerretto Langhe CN
Telephone: 375 940 9733
Osteria Veglio
The view from here is simply extraordinary: the gaze sweeps over the vineyards in a succession of hills that change color with the seasons, offering a magnificent sight.
It is not common to find someone who knows how to move with equal skill between fassona beef cut with a knife and the catch of the day grilled, yet here it happens naturally.
Among the traditional dishes not to be missed are tajarin with veal ragù, prepared according to the purest Langhe tradition, agnolotti del plin with roast sauce, and ravioli with seirass and borage with butter, sage, and pecorino cheese. Hand-chopped Fassona beef with Parmigiano Reggiano is a classic dish executed to perfection, as are the vitello tonnato and finanziera, an ancient recipe that requires skill and courage. On the seafood side, the selection of raw fish, seared squid with legume soup, pancetta, and rosemary, and chitarrine with octopus and broccoli demonstrate the same attention and care given to the meat dishes. The catch of the day grilled with trombette mushrooms, fava beans, and fresh peas is a celebration of seasonality and freshness.
But there is another reason why Osteria Veglio leaves its mark: the wine cellar. With around 1,000 references ranging from great local wines to Italian and international labels, it is a veritable wine cathedral where you can lose yourself among historic vintages of Barolo, Nebbiolo, and the best Piedmontese productions, not to mention a careful selection of wines from beyond the Alps.
Via Annunziata, 9, 12064 La Morra CN
Telephone: 0173 509341
Osteria il Cortile
We are here in Diano d'Alba, on one of the most spectacular panoramic terraces in the Langhe, a UNESCO World Heritage Site.
The hand-cut Piedmontese Fassona beef, the traditional veal with tuna sauce and anchovy sauce and its reduction, the ravioli del plin with roast sauce, the homemade tajarin: each dish is a tribute to the most authentic Langhe cuisine. Among the specialties, warm veal tongue with green and red sauce and braised veal cheek with potato cream demonstrate the mastery in meat preparation, with long and skillful cooking that transforms humble cuts into unforgettable taste experiences.
Here too, in autumn, the white truffle of Alba reigns supreme, celebrated with a dedicated menu and a complete tasting menu. The Fassona beef tartare cut with a knife with white Alba truffle, the poached egg with Parmigiano Reggiano fondue and truffle, the homemade tajarin with alpine butter and truffle, the traditional ravioli del plin in roast reduction with truffle: each preparation enhances the diamond of the Langhe in its absolute purity. And for the more daring, even the zabaione ice cream is embellished with white truffle.
Via Santa Croce, 17, 12055 Diano d'Alba CN
Telephone: 0173 69595
Langotto
The philosophy of Langotto is based on a simple but effective principle: awakening memories through familiar flavors, enhancing them with the techniques necessary to make them contemporary without distorting them. The result is a menu that honors the roots of the territory—Novello is also home to Nascetta, a delicious native white grape variety—but looks to the present with courage and personality.
The “Viaggio in Piemonte” menu is a five-course journey that recounts today's Langa through its most iconic flavors. Alongside the great classics of the land, Langotto also offers high-quality seafood dishes: scallops and roasted lettuce with porcini mushrooms and salted lemon, warm lobster with homardine sauce, celeriac, walnuts, and lobster roll bread. The Fassona beef comes from the Piedmontese breed selection “Madama Bianca,” supplied by the Boasso butcher shop in Gallo Grinzane, a guarantee of quality and traceability.
Among the most intriguing main courses, the double-cooked roast pigeon served in a cocotte with Ramassin plums and salted almond financier, the Rossini-style Fassona beef fillet with Perigourdine sauce and Alsatian choucroute, and the contemporary rabbit cacciatore with olives, tomatoes, capers, and porcini mushrooms demonstrate a technically mature and creatively free cuisine. There is also a terrine of Nascetta duck foie gras from the municipality of Novello with plum chutney and butter brioche, a tribute to the village's symbolic grape variety. For those who prefer a more modest experience, from Monday to Friday at lunchtime (excluding holidays), the “Piccolo Viaggio in Piemonte” (Small Journey in Piedmont) is available in three courses for €36 (wine pairing €18).
Via Giordano, 8, 12060 Novello CN
Phone: 333 336 8020
