My personal highlights: 48 hours wine trip in the UNESCO heritage Barolo discovering wine rarities & meditative landscapes in Langhe

When you hear the word Italy, the chances of being surrounded by good food & drinks are very high. I am very thankful of my Italian origins, they thaught me to appreciate and recognize a pure taste. There are several facts about True Italian Taste and its provenience that need to be known.

In occasion of a campaign promoted from the Italian Chamber in Zurich I got in touch with the topic “True Italian Taste” and “Italian Sounding”. This is how the Barolo Trip in Piedmont organized by “Strada del Barolo e grandi vini di Langa” came along.

What means Italian Sounding?

Italians sounding is the marketing of food and beverage produced worldwide, often labelled with Italian names and misleading Italian words and pictures. This misleading information is extremely dangerous for our Italian heritage! Reason enough why the Italian Government realized a unique mark against fakes. The project considers a brand to print on the product’s labels to fight forgery, starting from the food industry.

Important quality products have their origins in Piedmont. The world knows Barolo, the white Alba Truffle or Fiat. All of these brands have been created in this region.

Let’s mention Fiat first, since I had the pleasure to travel with a cozy Fiat500 Cabrio, Anniversario edition all the way to Alba. FIAT was founded in Turin in 1888. The Anniversario edition is dedicated to the 60th birthday of the Fiat 500. It comes in a fresh Riviera green! This retro model caught much attention all around the Langhe Piomentesi! We cruised through the valleys feeling safe. What a fun having the wind blowing through the hair listening to legendary Italian songs. The car trunk offers enough space to bring back home exquisite wine bottles! Thanks FCA Switzerland for this great opportunity! Get more information and facts about the Fiat500 Anniversario Model here.

Let’s dive into the culinary part of my travels.

Discovering Barolo & Barbaresco – UNESCO World Heritage since 2014

UNESCO rewards this region of Italy not only for being a land of vineyards, castles and medieval towers, but also for the labor of men and women down the ages. The soil of Langa has always been difficult and demanding to work: the malora, a term used by Beppe Fenoglio to describe a painful condition, reminds that the farmers who used to live in Langhe in the 1950s, had a lot of difficulties working the land.

The UNESCO site comprises the Barolo DOCG communes of Barolo, Castiglione Falletto, Grinzane Cavour, La Morra, Monforte d’Alba, Novello & Serralunga d’Alba, including the Barbaresco DOCG communes of Barbaresco and Neive.

The charm of the landscape and the geographical viticulture add ideal circumstances and incredible value to this travel experience.

During every wine tasting I appreciated much the way all the winemakers presented and shared their precious knowledge. The sparkles in their eyes can not be overseen while they explain the history of their winery. Some of the history goes back hundreds of years.

Standing between the yards, absorbing the smell and colors with all senses allows a whole picture on what wine making means.

On our Barolo trip we visited 5 wine yards in 48 hours!
That was a real challenge. Thanks to the perfect organization of  “Strada del Barolo” we managed to absorb all the facets offered by this region.

Piedmont red wine: appreciated and popular in the whole world –
What means DOC and DOCG?

It lays down the rules for its production and for admission to the market, that it has this fame. Barolo and Barolo Riserva wines have obtained the DOC with DPR 04.23.1966 and subsequently the DOCG with the DPR 07/01/1980 (Italian law). These laws and the subsequent amendments define the Production Regulation of Barolo wine.

Important characteristics of Barolo DOCG wine:

• It’s made exclusively from Nebbiolo grapes, grown in the territory of 11 municipalities  designated by the mentioned Production Regulations.
• It must be bottled and can age only in the defined municipalities.
• The minimum aging of the Barolo wine is 38 months and 62 months for Barolo Riserva wine. 18 month must follow in a wooden barrel.
• The release for consumption is permitted from 1 January of the fourth year following the harvest for Barolo wine and from 1 January of the sixth year following the harvest for the Barolo Riserva wine.
• The grape yield must not exceed 8 tonnes per hectare.
• The yield of wine per hectare must not exceed 5,600 liters.

The Barolo and Barolo Riserva wines must also have the following characteristics:

• minimum alcohol content 12.5% by volume
• They must have a ruby red color
• The taste must be dry taste and full, elegant and harmonious.

This regulation may explain, why so much hand work is put into the production of these wines.

Piedmont Food delicacies

Everyone know, the famous White Truffle of Alba or hazelnuts, (one of the best quality hazelnuts in the world and main ingredient of many handmade sweets of the local tradition). What about Dop cheeses, hand made pasta or any kind of salumi? Gastronomy in Langa is robust and tasty. The dishes are simple and genuine.

How to plan your Piedmont tour in Barolo – Langhe – Roero and Monferrato

This blog article shall inspire to offer a good mix in term of size and region of the wineries. It can be used as a help to book a wine trip on your own. Find all the coordinates below.

Important: Absolutely schedule tasting appointments in advance, you will be grateful to all the attention and precious knowledge the winemakers can share with you. If they know about a visit, they can plan and organize this accordingly.

The partner that organized our tour was “Strada del Barolo e grandi vini di Langa“. Mario put together a tailored wine tasting experience that led through Langhe, Roero & Monferrato. You can check for a driver that makes all of the transfers.

How many wineries to visit during your weekend trip?

I recommend 2 wineries per day, if possible focus on a one area per day. With this agenda you have time to enjoy the cultural offer around the region, too. Explore some hiking or biking. Go for a shopping afternoon in picturesque Alba.

The season to travel if you’re in love with truffles is October. Spring is recommended, too. This time is less touristy and gives you the chance to see blooming wine yards!

How to find wineries for your Barolo wine tour

In this section you get introduced to a selection of wineries I have visited personally and absolutely recommend.

• Azienda Agricola Malvirà – Roero

The grapes cultivated at Malvirà are: Nebbiolo, Arneis, Favorita, Chardonnay and a small part of Barbera.
Malvirà cultivates 42 hectares and exports all over the world, (Switzerland included). Today the estate is run by two brothers, Massimo and Roberto Damonte and their sons.
Plenty of the wines produced are 100% organic. All of them follow the defined strict regulation of Barolo. When you walk into a cellar of such a size you understand how much work is behind that business.

My personal highlight: Enjoying a dinner with one of the founder, Roberto Damante. Exploring the pairing of precious drops with delicate ingredients as the white Alba Truffle or local beef tartar. This combination makes evolve the palate with completely new flavors!

Contact:
Azienda Agricola Malvirà dei F.lli Damonte
Via Case Sparse, 144, Loc. Canov, 12043 Canale d’Alba (CN), Tel. +39.0173.978145, e-mail: malvira@malvira.com

Accommodation:
For your first night I recommend to stay at Villa Tiboldi. It is managed by the same family of the winery. The house is surrounded by a breathtaking view over the hills of Langa and Roero. The boutique hotels offers 10 comfortable rooms around 170 Euro/night. A restaurant and a swimming pool with a view over the Langhe make your stay memorable!  Experience the ideal pairing of exquisite traditional Piemontese Food with premium wines!

•  Josetta Saffirio, Loc. Castelletto 39, 12065 Monforte d’Alba – Langhe
  This winery is located at Monforte d’Alba on Castelletto hill, facing south east, for a total of 5 hectares of vineyards mostly planted as Nebbiolo. In the early twentieth century, Josetta’s father, Ernesto, began cultivating the vineyards inherited from his father. 1952 she creates a unique Barolo, which in the nineties amazes the Italian wine scene. Josetta is the first woman giving a label to the Barolo wine. The gnomes decorating the bottles are inspired by childhood stories she was told by her father!
  
  My personal highlight: Putting on boots to walk inside the wine yards gives makes you smell the earth! Marco, one of the managers, guided us through his favorite hill called “Persiera”. From here you admire the complete Langa valley. Lange means tongue (IT: Lingua).  This is the shape of the wine yards! I am taught, that the color of the leafs explain the sort of a grape.

Check their project called: adopt a row! You can buy your own row and experience onsite the huge work that lies behind winemaking. Learn all the steps of wine making as the harvesting, the aging and finally the bottling. More details here.

Contact:
Josetta Saffirio Farm, Località Castelletto, 39, 12065 Monforte d’Alba (CN), info@josettasaffirio.com,
Tel. + 39 0173 787278

• Agricola Gian Piero Marrone, Langhe
  The Company “Agricola Gian Piero Marrone” is a Family for four generations dedicated with passion to the works in the vineyards. The business is in hand of three sisters in the 4th generation. Here you experience a friendly and honest hospitality with genuine and home made dishes at reasonable prices. This place is very authentic. Find excellent products as wine olive oil, truffles and local sweets at reasonable prices.The winery is beautifully located in the middle of the Langhe hills and has a admirable terrace facing the wine yards. The restaurant invites to take a seat at tables “between” the wine barrels.
  For those who love cooking: Attend a cooking class in the winery and learn the secrets of this typical cuisine! Get more information here.

My personal highlight: Tasting an excellent Langhe doc Chardonnay “Memundis” and learning from Marco Bertone one of the managers that sulfates (mostly in white whine) are often cause of headaches. They remove oxygen from the stomach, which in turn takes it from the brain. The lack of oxygen causes headaches! Now I know where my headaches come from: no wines with sulfates, please!

Contact:
Agricola Gian Piero Marrone, Frazione Annunziata 13, 12064 La Morra (CN) Italia, tel +39 0173 509288, e-mail: marrone@agricolamarrone.com

• Cantina Cascina Castlèt – Between Alba and Asti
  Costigliole d’Asti is one of the most enchanting centers in Alto Monferrato. From the valley of Tanora the landscape rises to gentle hills up to the 300 m above sea level. M. Frazione San Michele, from where you can enjoy a magnificent view to the Alps. The soil conditions are ideal for viticulture.
  Local grape varieties are: Barbera, Moscato, Uvalino and Nebbiolo, Cabernet Sauvignon and Chardonnay. This variety has been grown in Costigliole since the late 18th century. Cascina Castlèt used to belong to the Borio family for generations. Mariuccia inherited it from her father in 1970.
  
  My personal highlight: Exploring a wine cellar with a mystic touch. It reminds me of a place where the magic happens. The wine is refined until it gets to the result to be a rubin red Barbera.
  
  Contact:
  Cascina Castlet
  Str. Castelletto, 6, 1405 Costigliole d’Asti, Tel.: +39 0141 966651, Email: info@cascinacastlet.com
  
  Accommodation:
  Villa Loreto, Strada del Loreto, 33, 14055 Castigliole D’Asti – www.villa-loreto.com
  A little paradise for your relax with an amazing view managed by a Swiss couple that fell in love with this region. The stylishly furnished homes with private pools are located in a private estate of 35’000 m2. Maria introduces me into the exploration of Asti Spumante in food recipes! I love to share my favorite Piedmont Dessert with you, it’s prepared super fast and easy!

Zabaione al Moscato d’Asti

Ingredients: 1 egg, 4 egg yolk, 1dl Moscato d’Asti, 50 grams of sugar

Preparation:
In a saucepan placed in a bain-marie, add the Moscato d’Asti and the sugar to the egg yolks and the whole egg. Use a wire whip to mix slowly until it gets warm, stir until the mixture is soft and creamy. Remove from heat and immediately strain with biscuits or a hazelnut cake.

• La Casaccia – Monferrato
  This area is somewhat overshadowed a bit by Barolo and Barbaresco. Be prepared of very exclusive and delicate wines made with the Grignolino or the Freisa grapes. At La Casaccia they produce elegant traditional drops interpreted in a modern way. Giovanni loves to experiment with the grapes and offers very intellectually wines that reflect the positive elements of the character of Giovanni and his family.
  The winery La Casaccia is located in a house from the 17th century. Today it is renovated to a jewel including a cozy B&B. Walking in the base where the wine cellar is feels like visiting an ancient museum. Some bottles are hundreds of years old. The cellar excavated in the underground is a rarity. It made this region become a World Heritage Site of UNESCO, too.

Do you know the Grignolino grape?
I did not. It’s a famous grape from the region of Monferrato. It is a wine of character and full of discoveries. With its natural spiciness it’s perfect for those who love the intriguing flavors. Grignolino is very delicate wine and difficult to cultivate. The grape is sensitive to diseases and requires a lot of care and attention.

My personal highlight: Try their wines at dinner, spend a night at their cozy B&B and get spoiled by the traditional and genuine cooking skills of Elena. I absolutely loved their La Casaccia metodo classico sparkling wine made of Chardonnay grapes.

If you are planning a longer time off from home and are interested in helping in the wine yards, this is a place to do such a project. Get in contact with them!A specialty we tried was a flan made of broccoli, a veal involtino stuffed with artichokes and some fresh cheese and salumi. Feel like eating at a family table. We shared lovely stories of life zipping on our glass. The breakfast in the morning is the cherry on the top. A lukewarm hazelnut cake made only with egg white and local hazelnuts! No butter and practically no sugar. Thank you Giovanni, Elena, Margherita and Marcello for this very hearty evening spent with you sharing our stories of life.

Contact:
Azienda Vitivinicola La Casaccia, Via Barbano Dante 10, Cella Monte, 53010, Tel. 0039 (0)142 489 986, E-Mail: vini@lacasaccia.biz

Accommodation:
Simple but very cozy and authentic rooms. It’s a very typical historical building in Cella Monte from the 17th century renovated with much love. Get more here.

Interested in other travel stories? Visit my travel section here.

My father used to say: It’s all about the best quality ingredients you have in your kitchen to create a tasty recipe.

And I feel so lucky that since my childhood my palate got to experience the True Italian Taste! This makes it very easy today to recognize if a product derives from genuine and high-quality ingredients.

Now you can ask, how can you recognize an original Italian product?
To recognize real Italian products you have to read PDO (Protected Designation of Origin) or D.O.P. It stands for Denominazione di Origine Protetta (literally Protected Designation of Origin.

According to latest market insights, the most copied Italian product is Parmigiano Reggiano, followed by Prosciutto di Parma and San Daniele, but also, Grana Padano cheese, Mozzarella di Bufala, Asiago and Gorgonzola cheese are copied.

Pay attention on the labels and the packaging. If you read “traditional ham” or “country ham” for example, usually they aren’t real Italian products.

100% Made in Italy products combined with creativity make the magic happen in the kitchen!

On this occasion, Chef Cristian Pratelli from Casa Artusi and presenter Sara Bello provided a group of media experts with their expertise during an online cooking class organized by the Italian Chamber of Commerce from Geneva & Zurich under the motto: Authentic Italian Table. Chef Cristian used a selection of fantastic Italian products we had received at home, too.

Can you imagine how high my heart jumped when I got delivered the True Italian Taste box full of flavours?

This is what the box included:

A white wine called Greco di Tufo – L’arietta Vinosia from the Campania Region!
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A Franciacorta from the company Ca’del Bosco
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A Moscato sweet wine with bubbles called “Dolce Le Rughe”
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Oliixir Biologic Extra virgin Olive Oil from Sicily distributed by Foodforhealth in Switzerland
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Pacchetelle di Pomodorino del Piennolo del Vesuvio DOP
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Olive Caiazzane Nuova Eden – Agricola San Giovanni Antonio
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Conchiglie Pasta di Gragnano – Afeltra
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Ceci di Controne – Chickpeas from Michele Ferrante – Controne (Salerno)
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Risotto rice from Risoacquerello
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Parmigiano Reggiano 24 month Consorzio Vacche rosse

What would you create with Conchiglie pasta, tomato sauce, eggplants, Parmigiano Reggiano and Mozzarella di Bufala?

Chef Cristian inspired me a lot with the preparation of the crunchy rice paddies paired with hummus & Friarielli. By now I had never stuffed Conchiglie pasta with mozzarella di Bufala &  eggplant! Watch how I prepared the Conchiglie here.

How to prepare the Conchiglie pasta

Ingredients:

• 200 gr of Conchiglie Pasta Afeltra
• 1 aubergine
• 250 gr Pacchetelle di Pomodorino del Piennolo del Vesuvio DOP
• 2 Mozzarella di Bufala (ca. 125 gr each)
• fresh basil
• Biologic Extra Virgin Olive Oil – Oliixir

Preparation:

• Boil the Conchiglie for ca. 7 Min. – Take them out of the water and let them cool down.
• Peel the skin of the eggplant and cut the same amount of stripes (ca. 0.5 cm thin) as Conchiglie you are going to stuff.
• Cut the eggplant into little cubes and pan-fry them golden with Extra Virgin Olive Oil. Season with salt and herbs. Let it cool down. Fry the eggplant stripes until they get golden, too – put apart.
• Cut the Mozzarella into little cubes, and add it to the eggplant cubes.
• In another pan, fry the garlic with Extra Virgin Olive Oil and the tomato to make a delicious sauce.
• Stuff the Conchiglie with the cubes, and make a loop with the eggplant strip around the Conchiglia so that it looks like a little cute package.
• Take a square mould and distribute the Conchiglie
• Pour the tomato sauce over the Conchiglie as a final step. Grate as much Parmigiano Reggiano you like over the pasta
• Put it in the oven for ca. 20 min. You can put an aluminium foil for the first 15 min. in order to prevent the pasta to dry out.

Pair a delicious white wine from Campania – The Greco di Tufo “L’arietta Vinosia”. It is refreshing with a marked but harmonious acidity, supported by fresh minerality.

A big thank you to all involved parties for this unforgettable culinary trip with 100% Made in Italy products!

In the mood to get inspired on a Piedmont Trip? Read my blog post here!

This blog post has been created as part of a collaboration with the Italian Chamber of Commerce for Switzerland. The project “True Italian Taste” is part of the government program “The Extraordinary Italian Taste” which is promoted and financed by the Ministry of Foreign Affairs and International Cooperation (MAECI) and carried out by Assocamerestero. It was launched in 2016 in the markets of North America, to then land in the following years also on the main reference markets of Italian agri-food exports in Europe, South America, Asia and Australia. The project is being developed in collaboration with 36 CCIEs in 23 countries around the world and aims to raise awareness among foreign consumers about the consumption and informed purchase of food 100% made in Italy to counter the phenomenon of Italian Sounding, which improperly uses words, colours, locations, images, names and recipes that recall Italy for foods that have very little Italian about them. True Italian Taste aims to spread a greater knowledge of the characteristics of typicality, places of origin and nutritional aspects and DOP-IGP certification.

My personal highlight: Getting inspiration and motivation from Chef Renu Homsombat (Bangkok) reminds me that everything done with love and compassion brings more joy in life!

A culinary experience that must be on your agenda at the beginning of the year is the St. Moritz Gourmet Festival. This year a load of girl power came together in the upper Engadine from January 31st to February 8th, 2020. The top chefs from the international fine-dining scene performed together with highly awarded chefs of the partner hotels in St. Moritz to spoil curious food lovers with culinary delights.

The program consists of diverse events to choose from: a Gourmet Dinner with your favourite Chef, the legendary Kitchen Party at Badrutt’s Palace, Gourmet Safaris, a mountain Brunch or Food & Wine Pairing, the variety of food experiences is incredible!

On the one hand, this blog post shall inspire you to find your own favourite event. On the other hand, it is a great pleasure to share my experiences with you and make you part of my Festival journey! The festival is attended by local  & international food lovers and offers a unique way to spend a different evening with the same mined people.

The Chefs of the 2020 Edition at a glance

• Cristina Bowerman, „Best Female Italian Chef in Europe 2018“ from the Restaurant Glass Hostaria in Rome guest cooking at Carlton Hotel St. Moritz with home Chef Heros de Agostinis
• Indian star chef Asma Khan from the Darjeeling Express restaurant in London guest cooking with home Chef Mauro Taufer at Kulm Hotel
•  Judy Joo from London, Soul Bird, guest cooking with Valmiro Pasini at Badrutt’s Palace Hotel
• „Latin America’s Best Female Chef 2016“ Kamilla Seidler from Denmark, Restaurant Lola – cooking with home Chef Gero Porstein at Hotel Waldhaus Sils
• Lanshu Chen from Taiwan, 2014 as „Asia’s Best Female Chef“, (at LE MOÛT until the End of 2018) cooking with Home Chef Fabrizio Zanetti at Suvretta House
• Haute Cuisine Chef Renu Homsombat from Gourmet temple Saffron in Bangkok guest cooking with Chef Rolf Fliegauf at Hotel Giardino Mountain
• Chef Bee Tatongun, Asia’s Best Female Chef 2018“ Bangkok, Restaurant Paste Bangkok guest cooking with Home Chef Dariusz Durdyn at Hotel Nira Alpina
• From New York the Swedish 2 Michelin Stars Chef Emma Bengtsson, Restaurant Aquavit guest cooking with home Chef Matthias Schmidberger at Grand Hotel des Bains Kempinski
• Latin America’s Best Female Chef 2019“ Carolina Bazán from Chile, Restaurant Ambrosía, guest cooking with home Chef Giovanni Caruso at Hotel Saratz
• Cook Bel Coelho from Brazil, Restauran Clandestino is guest cooking with home Chef Fabrizio Piantanida at Grand Hotel Kronenhof 

Gourmet Dinner Experience with Chef Renu Homsombat from Bangkok at Hotel Giardino Mountain -Restaurant Ecco

I attended the Gourmet Dinner of Chef Renu Homsombat with the curiosity to explore Thai Cuisine on a Gourmet level I never had before. Chef Renu manages 11 Suffron Gourmet Restaurants of the 5-star Hotels Banyan Tree in 8 countries. Besides coaching all the Chefs around the world she is a mother and a wife and lives in a house with a beautiful garden in Bangkok. My culinary highlight included a 6-course menu. A complete seduction of pure, fresh and spicy Thai flavours never experienced before. The green Thai curry is light and perfectly balanced in its sweetness and spiciness. Yes, it was spicy but to balance it out you get rice noodles and a tiny egg in a separate bowl and little veggie surprises such as the pickled cauliflower or fried eggplants! The dinner starts at 185 CHF (4 courses, excl. drinks) to 240 CHF (6 courses, excl. drinks) per person.

The menu of the Gourmet Dinner at Ecco Restaurant:

• Kratong-Thong – Fried chicken, cashew nuts, golden cup saffron
• Ma Hor – Pineapple, minced pork beef, shrimps, peanut paste
• Por Pia Puu Sauce Mamuang – Summer spring roll with crab meat, Thai mango sauce, chilli peanut dip
• Pla Muek Laab Thod – Spicy fried baby octopus, Thai chilli sauce, crunchy popped young rice
• Tom Yum Goong – spicy Thai shrimps, mushrooms, Thai ginger, lemongrass
• Kiew Waan Pla Yang – grilled fish filet, rice noodles, green Thai curry sauce, fried eggplants, pickled cauliflower
• Nua Toon Lumyai – slow-cooked beef ribs, spiced, cucumber salat
• Khao Niew Mamuang / Ice Cream Bai Toey – Thai Mango sticky rice, Sago Saffron litchi, Pandan coconut ice cream

The menu was paired with wines from France, Italy and Spain.

This culinary safari through Thailand was presented in its most aesthetic way. The combination of ingredients was delicate and at the same time very typical in the taste. The dishes Chef Renu prepares often include peanuts, mint, coriander or galangal combining European and Thai methods she got from different working experiences in Germany and Switzerland.
Chef Renu shared a precious hour with me in a personal interview where I got the opportunity to talk about her life and cooking philosophy.

The energy of this person is pure and beautiful and I felt right away, that this is the first ingredient for the magic, she puts in the preparation of every dish. She explained me, that no matter which request comes from a customer, her wish is to make everyone happy. So for example customers with allergies or special food requests give her the extra challenge to experiment in the kitchen and serve the ideal dish.

Learn from an organic Chef!

Chef Renu describes herself as the “Organic Chef” What exactly do you think this means? Nowadays Chefs strive for organic and healthy cuisine, and the selection of the products is of high quality and as fresh as possible. This is why for example in a city like Bangkok Chef Renu has a little garden where she lives and she can grow her own flowers to integrate them into the dishes.
But more than that, an organic Chef according to Chef Renu should bring along a sane ego, understand the need and potential of the staff and bring them to perform with perfection but especially happiness and love in everything they do. The staff is like a family!
This is exactly what I experienced during the interview and the dinner. She also shares with me, that the inner motor that keeps her happy is the love around her she gets from her husband and her family.

“Be every day positive in life, learn from your mistakes and move on – Interview with Chef Renu”

Thank you Renu Homsombat for the unique culinary experience and the precious time shared!

Gourmet Event “Top of Piemonte” by Chef Lanshu Chen from Taiwan & Fabrizio Zanetti at Suvretta House, St. Moritz in cooperation with Poderi Aldo Conterno Wines

What happens at a Gourmet night with the title “Top of Piemonte“?
A Taiwanese female Chef prepares dishes that pair well with Barolo wines from Piemonte and on top, you have a chat to connect with same minded foodies.

The surrounding at Suvretta House was the most perfect setup to enjoy a wonderful 4-course dinner. This is what we had:

• Amuse Bouche: Egg custard with fermented radish and 7 years old aged radish oil
• Eel: lily bulb, Sichuan peppercorns and scallion
• Veal sweetbread Angelica
• Sunchoke, smoked pork lard, wild lime
• Pigeonneau: gyaura, onion, molle with Taiwnanese Chocolate
• Dessert Nympheas: 12 different ingredients of sweet, sour and flower magic prepared in a clear soup

The Wine Pairing 

Bussiador Chardonnay Langhe DOC/b, Piemonte 2016

Barolo Bussia Colonnello DocG/b, Piemonte 2015 and Barolo Bussia Cicala DOCG/b, Piemonte 2015

Barolo Bussia Romirasco DOCG/b, Piemonte 2015

Grappa di Barolo Cigna Cicala, Piemonte

The cuisine prepared by Chef Lashu is contemporary French, delicate and savoury. She conjured a tasteful balance between her Taiwanese culinary roots and classic French cuisine onto the plates. The novelty for me at this dinner: the pigeon! It was cooked with a pink finish, perfectly tender and the taste was mild and delicate.

About Poderi Aldo Conterno Wines

The Poderi Aldo Conterno have cult status among wine connoisseurs. The selected wines belong to the greatest of the Piedmont region. Franco Conterno, co-owner of the family business presented his winery in collaboration with Ueli Schiess of Caratello Weine, St. Gallen.

Curious to know more about the wine region of Piedmont? Explore it on my blog post here!

I am very happy about the experience made at this year’s St. Moritz Gourmet Festival edition and hope you’ll have the chance in 2021 to experience one of their culinary events, too! A warm thank you to all of the staff for the excellent work and hospitality during my press trip.

My personal highlight: Learning 1:1 from a truffle connoisseur about how to recognize a quality white truffle!

The aim of my piedmont travel this year was all in the light of the International Alba White Truffle Fair – Fiera Internazionale del Tartufo Bianco d’Alba. It takes place from always beginning of October until the end of November and attracts people from all over the world. At the fair local truffle, sellers gather to have their Tartufo officially evaluated for quality before they are ready to be sold. Besides truffles, you can try and buy pasta (with and without truffles), olive oil, wines and delicious roasted hazelnuts. During the fair, there is the chance to attend a variety of workshops or tasting classes, too.

White Alba truffle can be found only from late September to January

What I found special at this fair is the chance to talk to the truffle hunters also called “trifulau” and get all the insights about this unique product. They are legendary characters who live in secrets and observation wandering around forests in search of truffles for resale at restaurants, markets, and fairs. To see with one’s eyes the relationship between man and dog is another added value.

What exactly is a truffle?

The term truffle comes from the vulgar Latin “tufera” which had in the Middle Ages negative resonances, even poisoned fruit, of plant tumour. Truffles are the fruiting body of mushrooms. They are born and live under the ground. For this reason, they are called hypogea and belong to the family of Tuberaceae, a class of Ascomiceti.

Truffles exist due to symbiosis with the roots of plants from which minerals and other nutrients are exchanged. This is why the type of plant affects the characteristics of truffles: for white, the main responsible plants are wild poplar, oak, lime and wild willow.

How to recognize if a truffle is of high quality?

With a sensorial analysis of touching, smelling and sight you understand its quality. The price of truffles increases when the aesthetic appearance is impeccable. Truffles with slight cuts or holes, maintaining a flavour can cost much less. An excessive amount of ammonia is a sign of a truffle to be discarded, as well as a bad consistency. That is why these evaluations are important and helpful to understand if the price you pay is good. At the fair, you can get every truffle you buy checked by an official jury.

Planning your Piedmont trip – including one of the most beautiful UNESCO World Heritage sites: the wine yards as Langhe, Monferrato and Roero and several foods stops along the way!

First stop on your route: Alba

Alba is a territory that offers an excellent food choice (the region counts as one of Italy’s highest concentrations of Michelin-starred restaurants) and some of the globe’s most beloved powerhouse wine regions such as Barolo, Barbaresco and Asti.

One of my personal highlights was the walk through Alba centre where I got seduced by the unmistakable smell of roasted hazelnuts coming from the company Ferrero

Another fun fact: the Slow Food movement was born in Piedmont. Here every year different culinary events such as the fair “cheese” take place where people from all over the world join to try and explore different delicacies.

This area is stamped with grand cathedrals, five-star hotels, and meandering cobblestone-lined streets. In the mood to know more about cultural sites to visit, check this site!

Visiting Asti!

In Asti I absolutely recommend seeing the Cathedral of Santa Maria Assunta, it is one of the most important Gothic cathedrals in Piedmont. Want to add a culinary experience to your cultural site visit? Buy one of the best handmade 100% hazelnut cakes at the shop: Daniella! This laboratory creates artisan biscuits, tarts and cakes that you won’t find anywhere else!

Rumor say, that Dagobert Duck used to live in one of the tower located in the medieval heart of Asti: the tower of the Palazzo Gazzelli di Rossana, in the city centre

Explore Barbaresco and the home of one of the most famous Italian wine producers called Gaia

My favourite village on the trip was the city of Barbaresco. This is the home of one of the most famous Italian wine producers called Gaia, a family business founded in 1859 when Giovanni Gaja turned his tavern into a winery. Thanks to this genius, Barbaresco was lifted from the shadows of neighbouring Barolo! Gaja produces four great Italian red wines as Barbaresco, Brunello di Montalcino, Bolgheri (the region of the Tuscany) and even Barolo.

Once in Barbaresco make sure to make it all the way up to the Barbaresco tower. The view from the 3d level is breathtaking. At the top, the view goes beyond the Tanaro river, situated roughly 200 meters below, towards the Langhe, the Roero, the Astigiano and Monferrato and as far as the Alpine mountain chain. This is where you get a complete picture of this area.

Driving through Piedmont you can admire landscapes of kiwi fields and hazelnuts trees!

Are you in the mood to experience some local food producers and taste homemade raw veal salsiccia in Bra?

In the city of Bra, you see mostly small, family-run shops. A must-try is the raw “Salsiccia di Bra”. The sausage is made of lean cattle meat mixed with belly pork (20-30%), water and a secret mix of spices. Buy it at the shop Macelleria Tibaldi Davide.

Put this on your list, too: the oldest pastry in town “Caffe Pasticceria Converso“. Since 1838 here 100% handmade pastry made of pure hazelnuts and other genuine local ingredients are created with pure passion.

How to find wineries for your Piedmont wine tour

In a previous blog story, I introduced the region of Langhe. Get all travel information on how to best organize your wine tour here!
A new wine producer I discovered during this year’s trip is the winery Coppo. Coppo is one of the oldest family-run wineries in all of Italy. The origins of the winery date back to 1892. The major part of the winery’s production centres on Barbera, Metodo Classico sparkling wines.

My absolute favourite white sparkling wine I found here: The Riserva Coppo sparkling wine brut metodo classico. Its perlage is very fine and the taste elegant and not too dry!

Where to eat on your Piedmont trip

• La libera, Alba – To recommend for dinner in the city centre of Alba. Exquisite dishes as Carne cruda battuta al coltello (raw meat), Vitello tonnato, Ravioli di gallina nel suo brodo or Agnolotti del Plin with truffle in an ambience that takes care about design.
• Ristorante Piazza Duomo, Alba – 3 Michelin Star absolutely worth making this experience and try Chef Enrico Crippa’s uninventive, artistic Italian dishes matched with superb wines from the region.
• Osteria dei Meravigliati , Canelli  – A place to enjoy a traditional lunch with starters as Gobbo Di Nizza with a fontina cheese sauce and an egg (with or without truffle) and some homemade Tajarin pasta (typical local pasta) with truffle.
• Restaurant Campamac, Barbaresco – a 1 Michelin Star restaurant with one of the most beautiful wine cellars in Italy! Chef Maurilio Garola
• Il Cascinale Nuovo, Isola D’asti, 1 Michelin Star, Chef Walter Ferretto, find traditional and innovative cuisine using great Piedmontese ingredients with the scents and flavours from every corner of the world.
• Restaurant Fre – Monforte D’Alba, 1 Michelin Star, Chef Paolo Meneguz, a top-notch gastronomic experience that’s rooted in the region but holds an international, modern appeal.

Where to sleep on your Piedmont trip

• • • • Villa D’Amelia, Benevello – 4 Stars,  Rooms as of 255 Euro
      • Relais & Chateau Castello Di Guarene (18th-century ) Guarene – 5 Stars, Rooms as of 350 Euro
      • Relais & Chateau San Maurizio, Santo Stefano Belbo – 5 Stars, Rooms as of 290 Euro
      • Arborina Relais, Boutique hotel, La Morra – perfectly integrated into the surrounding nature and landscape, a marvellous belvedere looking onto the rolling Barolo hills – Rooms as of 260 Euro
      • Cà Vittoria Hotel & 1 Michelin Star Restaurant, Tigliole d’Asti  – Rooms as of 160 Euro
      • LA Madernassa Resort, Guareene – Rooms as of 100 Euro ca.
      • Villa Tiboldi, Canale, 4 Star Hotel, Rooms as of 120 Eeuro

A warm thank you to the tourism office of Langhe Monferrato and Roero and especially to our guide Gaia that made this press trip very precious and memorable.

Get more Lovefoodish Travel Stories here!

My personal highlight: Discovering an enchanting pearl full of culture & extraordinary delicacies only a few hours by train from Zurich!

How much do you know about this Italian Culture & Gastronomy City located 5h by train from Zurich?

Parma has been shaped over the centuries by great painters such as Correggio & Antelami. In the national gallery of Pilotta you can find some works by Da Vinci, Barbieri, Allegri, van Dyck, and many others from the 17th, 18th, and 19th centuries. The unique piece from Leonardo da Vinci called ‘La Scapigliata’ from 1508 all made in oil on a wood panel captured my heart immediately.
For Opera lovers, it’s absolutely recommended to visit Teatro Regio. It’s one of the most renowned and high-quality opera houses in Italy. It has been associated with many great composers, such as Giuseppe Verdi and Gioachino Rossini. This venue continues to serve the great Italian musical tradition, staging four operas every season and hosting a yearly Verdi Festival in October!
Another landmark of Parma is their Teatro Farnese. The theatre is one of the most renowned examples of a wooden theatre that stands today. Created in the 1600s, at the time it was also the largest theatre in the world and could hold a crowd of 3’000 people. It’s absolutely recommended to go there for a throwback in time!

During the Middle Ages, Parma was ruled by the Franks and was part of the Holy Roman Empire. During the 1800’s, the city was annexed by France under the rule of Napoleon, and then finally became a part of the Kingdom of Italy in 1860.

Guess why Parma has been nominated a City of Gastronomy?

On December 11th, 2015 Parma was officially invited to take part in the UNESCO Creative Cities Network, becoming the first Italian Creative City of Gastronomy (The network includes more than 70 cities in 32 countries). Parma is a true Foodvalley, A. because of their king of Cheese called Parmigiano Reggiano which has its origins here and B. because of the world-famous Parma ham. More than that, Parma is home to the top school of Italian cooking called Alma!

Foodie hint: You recognize the original Parma by its 5 pointed crowns branded onto its skin.

Emilia-Romagna is the European region with the highest number of PDO and PGI products, and it is described by Forbes “Italy’s greatest gastronomic treasure.

Ever heard about the delicacy Culatello di Zibello?

It is a precious piece made from the large muscle mass in the rear leg of the pig. Creating it means destroying the possibility of making prosciutto!
Its tremendous ageing time, the fact that it’s the best part of the leg, and the expertise required to make it one of the most expensive salumi in Italy, particularly if it adheres to the DOP regulations to be a Zibello culatello.
The best way to experience the history & an exclusive tasting of the Culatello is to visit the Culatello Museum. The Museum is located in the court where the historical & gastronomic hideaway Antica Corte Pallavicina Relais has its domicile. The old fortified castle built by the Pallavicino family in 1320, is a place where love for good food and local products has always been a distinctive mark.
I suggest booking a night at their fantastic hotel for ca. 220 Euro/night.

Enjoy a typical dinner at their 1 Michelin Star Restaurant and go for a walk around the castle admiring the Po river and an impressive nature.

The ambience at the restaurant is special. The glass front gives a super special light and atmosphere and embraces the natural beauty of the Po river. The restaurant received the Michelin Guide Star in 2011 and represents the best of the refined Bassa Parmense. Chef Massimo and Luciano Spigaroli use most of the raw materials produced directly in the ancient court of Pallavicina according to traditions of the surrounded lands.

My personal highlight was the walk-in their cellar and looking at hundreds of Culatello di Zibello beautifully hanging down the ceiling. At the restaurant, I enjoyed the podium of Culatello from the “White Pig” aged over 18, 27  and over 37 months. The truffled Guinea Fowl cooked with Culatello in the Po river’s clay served with vegetables from the garden was of an outstanding tender and aromatic taste!

Book a tasty bus tour to experience the traditional production of Parmigiano Reggiano DOP and Parma ham or get a customized tour!

The best way to dive into the heritage of Parma’s artisan food is to book a tasty tour. Our press trip organized by Comune di Parma and OMNIA Relations took place with the company Maestro Travel Experience. The tour takes 4 hours and brings you by bus to all production sites. The Cheese factory we visited is a small family business consisting of exactly 3 employees! It’s a unique experience to see with how much care and ability the 50 kilo heavy loaves of Parmigiano are processed all by hand! Learn how this cheese, devoid of any chemical additive, can be aged for years to improve its quality. You will recognize the various ageing stages thanks to the tasting led by an expert.
On our second stop, we visited a parma ham producer. The family-run factory presented all the steps from the meat processing to the flavours of the curing rooms. I am very happy to have learnt all facts to recognize an original Parma ham. Every tour is of course accompanied by a delicious tasting! The tours are the best stops to buy your souvenir for home. A big thank you to Elisa that explained to us so many details and included plenty of tasting occasions on the trip!

Another must-do on your program: Visit ALMA the International School of Italian Cuisine where the best Italian Chefs graduate and book one of their Masterclasses!

Welcome to the world’s leading international training centre for Italian Cuisine, founded by the Italian Master Chef Gualtiero Marchesi. Walking around in the beautiful Palazzo Ducale of Colorno makes you feel in heaven. Surrounded by an intense variety of smells that constantly stimulate my senses I feel that here is where the magic happens! We had the chance to visit a class in the first year of education learning cutting techniques, another class was creating beautiful chocolate sculptures made all by hand!

ALMA covers an area of 5’000 square metres. The classrooms are fully equipped for training professionals.

ALMA educates chefs and pastry chefs, bakery chefs, assistants for restaurants, bar managers and food & beverage managers coming from all around the world. Annually 1100 students graduate at ALMA. This is probably the best investment ever for a future as well as an extraordinary training experience.

Their events and some of the classes are open to everyone. I absolutely recommend booking one and experiencing these unique surroundings live! Get more about the available events here.

How to get to Parma

From Zurich, it’s easy to take the train to Milan. SBB offers a good timetable with attractive prices. From Milan, you can choose the Frecciabianca Train that takes you to Parma in only 1 hour. For the future new direct connections to Bologna are planned. I like to express a big thank you to SBB & Trenitalia for the excellent and smooth ride to Parma.

Where to sleep in Parma

I spent a night at a very authentic and charming B&B located in the middle of the city close to the “duomo” called Al Battistero D’oro. Patrizia is the host and a charismatic and very hearty person taking care of every wish you have. The B&B is her private home and decorated carefully with class and style reflecting the charisma and warm personality she has. The place is peaceful and quiet and located in the historic city centre.
Get in contact to ask for your quote. Price varies from ca. 100 Euro/night. Find more accommodation suggestions here.

Events to mark in your agenda this September:
Settembre Gastronomico Traiettorie
Cena dei Mille
Giardini Gourmet

A special thank you goes to the city of Parma and our press trip organisation OMNIA Relations/Ilaria Tortora as well as all involved person that made our trip the perfect gastronomic holiday.

In the mood for other travel stories and food trips? What about a wine tour in Piedmont? Find all you need to organize it here in my Piedmont blog story.