Top 85 Traditional Foods
in the Province of Cuneo

Gaja is one of the most respected names in the world of wine, known for exceptional quality, refined elegance, and a harmonious blend of tradition and modern vision. The philosophy of this family-run winery is rooted in deep respect for nature and thoughtful care throughout every stage of production, from vineyard to bottle. The wines are celebrated for their precision, structure, and layered complexity.

Whether crafted from native or international grape varieties, each expression reflects the distinct character of the land and the meticulous attention given to the vineyard. Single-vineyard labels hold a special place, capturing the unique identity of their origin. Gaja balances heritage with innovation.

The winery remains committed to its values while continuously evolving. Each wine embodies expertise, passion, and a clear vision, leaving a lasting impression through its depth and authenticity. The name Gaja stands for consistency, character, and timeless style, earning its place among the most esteemed producers in the world of fine wine.Expand

Bruno Giacosa is a legendary name in Italian winemaking and one of the most respected producers in Piedmont, renowned for exceptional Barolo and Barbaresco wines. Based in the town of Neive, in the heart of the Langhe, the estate has always been defined by an unwavering commitment to quality and tradition. Known as the “Genius of Neive”, Bruno Giacosa began his winemaking journey at the age of fifteen, learning the craft in his family’s cellar and selecting only the finest grapes from the most prestigious vineyards.

His philosophy was simple yet uncompromising – to create wines that faithfully reflect their terroir, with no concessions on quality. In fact, he often refused to bottle a vintage if it did not meet his exacting standards. In 1982, the estate acquired its own vineyards, including the celebrated Falletto in Serralunga d’Alba, allowing complete control over every step from vineyard to bottle.

Today, the winery is led by his daughter, Bruna Giacosa, who continues the family tradition with the same dedication to precision, elegance, and respect for nature. Bruno Giacosa wines are synonymous with the finest expressions of Nebbiolo – a perfect balance of power and refinement – and remain a true embodiment of the soul of Piedmont.Expand

Distilleria Sibona is one of the oldest distilleries in the Piedmont region, located in the heart of Roero. It is renowned for its artisanal production of grappa, utilizing fresh pomace from prestigious local wineries.

Sibona holds a unique historical distillation license and prides itself on its deep connection to traditional methods while incorporating modern techniques to ensure high-quality products. Their grappa is aged in various types of barrels, including those used for sherry, port, and whiskey, enhancing the flavor profile and creating distinctive spirits.Expand

Cooperativa La Poiana is an agricultural cooperative founded in 1982 in the Valle Grana area, province of Cuneo, with the aim of preserving and promoting the traditional production of mountain cheeses, especially Castelmagno DOP. It was established at a time when organized protection was needed to safeguard local producers and the knowledge surrounding one of Italy’s most historic and prestigious cheeses.

The cooperative brings together small farmers and cheesemakers from alpine villages, using milk sourced exclusively from local herds grazing on high-altitude pastures rich in native flora. Production is based on traditional methods, supported by carefully controlled modern hygiene and quality standards.

A distinctive feature of La Poiana is the aging of cheeses in natural stone cellars and caves, which contributes to their complex aromas and marked mineral character. The core of its production is Castelmagno DOP, alongside other traditional Piedmont cheeses made from cow’s, sheep’s, or mixed milk.

The cooperative plays an important role in preserving the rural identity and economic vitality of the Valle Grana communities. Beyond production, it is actively involved in education, gastronomic promotion, and creating direct links between producers and the market.

Its philosophy is built on transparency of origin, traceability, and respect for seasonality. Today, La Poiana is regarded as one of the key guardians of Piedmontese cheesemaking heritage.

Its products are available through selected specialty shops, gastronomy channels, and distributors in Italy and abroad.Expand

Tartuflanghe is a company based in Italy that specializes in producing gourmet products, including chocolates infused with truffles. The company was founded in 1980 in Piobesi d’Alba, a small town in the Piedmont region, known for its truffle tradition.

In addition to chocolates, Tartuflanghe also produces a wide range of truffle-based products such as oils, pasta, and sauces.Expand

Located in Monforte d’Alba in Piedmont, Giacomo Conterno is one of the most iconic names in Italian winemaking. Founded in the early 20th century, the estate has become renowned for its commitment to the classic style of Barolo - wines crafted not for quick enjoyment, but for long aging and development in the bottle. Its most celebrated wine, the legendary Monfortino Riserva, is produced only in the finest vintages and aged for years in large oak casks, earning a reputation as one of the greatest Barolos in the world.

With the acquisition of the Cascina Francia vineyard in 1974, followed later by Cerretta and Arione, the estate secured its own exceptional terroir, further strengthening its identity. Today, under the leadership of Roberto Conterno, the winery remains faithful to its traditional values—patience, authenticity, and a pure expression of the land. Giacomo Conterno stands as the very essence of Barolo: powerful, ageworthy, and elegant.Expand

Vietti is a renowned winery located in Castiglione Falletto, at the very heart of Piedmont’s celebrated Langhe region, and stands among the most respected names in Italian winemaking. For generations, the Vietti family has cultivated vineyards on some of the most prestigious sites of Barolo and Barbaresco, combining deeply rooted tradition with innovative vision.

The estate was among the first to bottle wines from single vineyards, emphasizing the uniqueness of terroir and the expression of each plot. Vietti also played a crucial role in reviving the nearly forgotten Arneis grape, which has since become the emblematic white wine of the Langhe.

From powerful and complex Barolos to graceful whites, every bottle reflects passion, dedication, and an authentic sense of place, offering a true taste of Piedmont’s soul.Expand

Venchi is a renowned Italian brand with a chocolate and gelato-making tradition spanning over 145 years. Founded in 1878 by young chocolatier Silviano Venchi, the company has grown into a symbol of artisanal excellence and Italian taste.

Today, Venchi operates in more than 70 countries with a network of over 180 boutiques and stores worldwide, including prestigious locations across Italy, Europe, Asia, and the United States. The brand’s assortment includes over 350 chocolate recipes and around 90 gelato flavors, all centered around high-quality ingredients.

Venchi regularly receives awards for excellence, confirming its position as one of the most respected chocolate producers in Italy. It combines a rich chocolate-making heritage with modern values - authenticity, quality, and innovation.Expand

Bessone is a chocolate producer based in the Piedmont region of Italy. Known for its traditional methods, the company specializes in high-quality chocolates made from locally sourced ingredients.

Piedmont is famous for its hazelnuts, which Bessone incorporates into many of their products.Expand

The company "Perla" was founded in Nichelino around the mid-20th century. For generations, it specialized in producing, ripening, and refining traditional Italian dairy products, with a focus on maintaining a family-like atmosphere. Perla’s products are rooted in the fertile pastures of Piedmont, where ideal conditions for raising sheep, goats, and cows contribute to high-quality milk.

The company emphasizes that its success lies in its meticulous cheese production process, which follows the highest standards of excellence and a slow, 100% natural maturation process. This dedication to tradition and quality ensures the authenticity of their cheeses.Expand

Tajarin al tartufo bianco is a pasta dish flavored with the regional star - tartufo bianco d'Alba. This simple dish consists of handmade tajarin (also spelled as taglierini and tagliolini) pasta flavored with butter, pepper, and freshly grated white truffles. Although truffles bring more than enough flavor, a sprinkle of Parmigiano is often used to finish this delicacy, which becomes even more decadent if paired with a glass of dry red wine.Expand

Salsiccia di Bra is a traditional sausage hailing from Bra in Cuneo, Italy. Although the exact recipe is a secret, certified producers say that the secret of this cylindrical sausage lies in the right amount of lean veal meat, pig's fat, sea salt, white pepper, cinnamon, mace, and nutmeg. Many producers enrich it further with fennel, garlic, cheese, leeks, white wine, and even prosecco or sparkling wine for Christmas. The combination is stuffed in a small ram's gut, and the sausage is traditionally eaten fresh and raw with a splash of lemon juice as part of antipasti or as a snack during aperitivo (pre-dinner drink). And for true fans of salsiccia di Bra, every spring there is a festival in Bra dedicated to this local sausage.Expand

Produced in the Grana Valley since the early 1200s and found only in the Piedmont's province of Cuneo, Castelmagno is a semi-hard blue cheese with a crumbly texture, made from cow's milk and sometimes a small addition of sheep's and goat's milk. It is aged between 2 to 5 months, during which the subtle flavors of Castelmagno become stronger, sharper and more piquant. In the summertime, while the cows are on the pastures in the Alps, this delicious cheese can be found marketed as Castelmagno d'Alpeggio. It is enjoyed either as a table cheese or used in the preparation of a number of typical Piedmont pasta, rice, or gnocchi dishes.Expand

Once known as Tuma or Robiola, Murazzano is a fat, soft cheese made with sheep’s milk. It is traditionally produced in the Piedmont province of Cuneo, namely the lush rolling hills of Langhe, a UNESCO World Heritage site nestled along the Tanaro River. Fresh Murazzano exudes a delicate aroma of sheep's milk and has a mild taste, while more aged cheese tends to become stronger and more piquant. This table cheese is typically enjoyed as an appetizer, often used for Focaccia filling or for preparing the so-called Brus di Murazzano, a type of fermented cheese spread eaten with toasted bread or hot polenta.Expand

Baci di Cherasco are crunchy, irregularly-shaped Piedmontese sweets made with dark chocolate and renowned hazelnuts of the Tonda gentile delle Langhe variety that are first toasted, then crushed together with sugar and cocoa butter. This specialty from Cherasco has a long tradition - it has been produced since the 1800's, and nowadays they are even protected as a traditional agricultural product. It might be simple, but a combination of dark chocolate and prime quality hazelnuts is enough for a true explosion of flavors, which is even more highlighted when paired with a cup of strong Italian coffee.Expand

Gnocchi al Castelmagno is a traditional dish and a specialty of Cuneo. It's made with potato gnocchi, butter, milk or cream, and Castelmagno – a local DOP cheese. The gnocchi are cooked and mixed with the sauce consisting of butter, diced Castelmagno cheese, and cream. The dish is often sprinkled with pepper on top before it's served piping hot. If desired, you can replace half the amount of regular wheat flour with chestnut flour, and the result is a perfect autumnal dish – chestnut gnocchi with Castelmagno.Expand

Carne cruda all'albese is an Italian spin on steak tartare, prepared mainly around Alba, a town in the Piedmont region renowned for its precious white truffles. In this version, raw finely chopped beef is flavored with salt, pepper, lemon juice, and garlic. The dish is often served with thin shavings of Parmigiano-Reggiano cheese, and it is often topped with chopped and roasted Piemontese hazelnuts or the prized white Alba truffle. Due to the fact that truffles are very expensive, fresh wild mushrooms are sometimes used instead. Carne cruda all'albese should be enjoyed shortly after the preparation before the lemon juice cooks the meat. The dish is best paired with warm toasted bread, crispy arugula, and fruity red wines.Expand

Italy has a long tradition of producing hams of exceptional quality, particularly in the north, which is where this prosciutto comes from. Crudo di Cuneo is produced in the provinces of Cuneo, Asti and Turin, located in Piedmont, a region of Italy settled at the foot of the Alps, bordering France and Switzerland. The regulations impose that only fresh pork legs are used, from Large White, Landrace and Duroc breed of pigs born, raised and slaughtered in the designated region, and fed largely with locally produced cereals. A very meticulous method of curing and drying this variety of prosciutto takes at least 10 months, and the aging doesn't affect the vitamin content of the meat. When sliced, this prosciutto has a uniformly red lean meat and white fat. Crudo di Cuneo is prized for its high protein content of about 25 to 27% and has a fragrant aroma and a slightly sweet taste. To enhance its unique flavor, Crudo di Cuneo if often served with chestnut and acacia honey.Expand

Named after the Lake Raschera which is located at the foot of Mount Mongioie in the Ligurian Alps, and also a type of Alpine hut, this semi-hard fat cheese is traditionally made in the municipality of Magliano Alpi, settled in the province of Cuneo. It is produced using skimmed cow, goat, and sheep milk. This Piedmont delicacy has quite a distinctive shape because in the past dairymen used mules to transport the cheese from the Alps down to the valleys, so it was more convenient to stack the square-shaped cheeses on top of each other. The Raschera needs to ripen for about 30 days, after which it develops a dense ivory to yellow paste and an intense, slightly spicy flavor with a pronounced aroma of goat and sheep milk.Expand

Toumin dal mel is an Italian cheese hailing from Piedmont. It was invented in the late 19th century in Melle and Frassino of the Varaita Valley. The cheese is made from full-fat cow's milk and it ages on wooden shelves covered by cloths. After the aging period of 3 days, the cheese is ready, but it's best after 5 or 6 days, and in some cases it can be aged for up to a month. When young, the cheese is rindless and with a soft texture (only a few eyes here and there), and aromas of fresh milk. The flavor is mild, slightly acidic, and milky, but it becomes more intense as time goes by. Mature Toumins have some complex notes of forest floor and musk. It's recommended to eat the cheese on its own, but it can also be used in a sauce with melted butter for local gnocchi called ravioles.Expand