Trattoria Pappa & Vino

In the earth of the city, a bright and welcoming venue, tastefully furnished in classic style, and with open wine cellar. The dishes of the day can be found on a dedicated board, and are presented by a polite and attentive staff. The kitchen, since the summer of 2017, is the kingdom of two chefs – Parisio Maurizio e Abrile Roberto – renowned in this area. The cooking philosophy, however, did not change, as it maintained strong ties with the Piedmontese and Ligurian traditions, sometimes strictly adhering to these, while in other cases introducing a few variations, and venturing with more modern presentations: the cima alla genovese and the brandacujun – anchovies and stock fish, are side-by-side on the menu with traditional Piedmontese dishes, especially meats cooked as roasts, roast beefs, carpaccio’s, and the must-have tripe “in umido”. Among the first courses are the traditional ravioli and tagliolini, but also gnocchi and delicious soups. All the ingredients are carefully sourced, and come from local farms; when seasonal, truffles and mushroom are always on the menu. A la carte, the price is roughly 30-35 Euro for an entrée, a first course, and a second course, excluding wine. The restaurant defines itself as a “Petite Champagnerie”, hinting to a passion for bottle-fermented Spumante wine. You will find some Italian sparkling wines which are proving very successful, such as blanc and rosé wines by Cuvage, local producers whose winery definitely deserves a visit.

Ristorante Il Carrettino

Situated strategically between Milan, Turin, and Genoa airports, and close to important commercial and touristic hubs, this restaurant was established in a tastefully renovated farmhouse. The location includes a big hotel with halls for conferences and events, and a restaurant, recommended as a handy location for receptions, but also for those who want to experience a tasty, traditional cuisine. This structure is surrounded by vast green areas, and it offers a wide parking space and children’s play-areas. The “Carrettino” proposes a working lunch from as little as € 12, together with a generous tasting menu from € 30. The latter allows you to try typical recipes of the Piedmontese tradition, such as filled pasta, risottos, beef and veal – including Fassona – meat, and special dishes prepared with buffalo meat (which is low-fat and easy to digest) such as ham and salami, served grilled. All the meat comes from Italian animals, bred sustainably and with special attention to their nutrition and well-being in the Fabbrica farm, located close-by and managed by the very same owner of the restaurant and hotel, together with his wife, and their staff. The meat, together with other products of the farm, can be purchased in the shop located next to the entrance of the restaurant. When seasonal, we suggest you try the delicious Tortona’s strawberry, Slow Food certified.

Ristorante da Delio

You’ll find this restaurant at the start of the portico which takes you to the historic center of the fascinating town of Apricale, an example of continuity and traditional cuisine. You can enjoy an excellent view from their dining room and during the summer you can eat in the terrace. Delio’s cuisine continues in the hands of his heirs, based on local seasonal productions starting the olive oil from the valley and the Dolceacqua and Rossese wines. It’s a favorite destination for those who enjoy ravioli stuffed with thyme and rabbit or potatoes and meat. From their second courses you should try the rabbit, stockfish, wild boar and stewed goat with beans together with meats grilled on olive wood. You should also try their cheeses served together with jam, honey and cognà, produced by local farmers. Sweet ending with the zabaglione and the pansarole, the typical Apricale “bugie” or the stroscia a sweet Ligurian cake made with olive oil served with gelato and olive stracciatella.

Grand Hotel Principe

The Grand Hotel Principe is situated in a beautiful location, right in front of the ski slopes and the ski lift. This historic structure first opened its doors in 1903 close to the old town, in front of the first sledge lift. It is located in a stone building, surrounded by a pines and larches park which also accommodates a swimming pool and the dehors of the Bar-Restaurant, that preserved its grandiose and majestic charm throughout the decades. The culinary offer will satisfy tourists looking for international dishes, as much as lovers of the Piedmontese culinary tradition. The starters include a classic platter of local cured meats and quiche with Raschera fondue; among the first courses, a special mention goes to the Valgranotti with Castelmagno cheese, tagliolini with Alba-truffle sauce, as well as to the traditional mountain soups, such as the exquisite “ULA”, made with beans, leeks and pork ribs slow-cooked for hours in the traditional terracotta pot. The recommended second course is game meat (deer, venison, and wild boar), either with herbs or stewed with Barolo and Barbaresco wines. And finally, the desserts: pies with berries jam, but also the traditional Bunet, a must. The wine cellar hosts local labels, important red wines such as Barolo and Barbaresco, but also wines from other Italian regions that are particularly appreciated, and requested, by international clients.

Osteria Italia

Osteria Italia is located a few kilometers from Alba in a small community called San Rocco Seno d’Elvio, surrounded by the Barbaresco vineyards deep in the hills and heart of the Langhe. Marina and Renato Delpiano, owners and managers of the restaurant, offer a traditional cuisine that’s tied to local products, with some revisited dishes. The atmosphere is rustic but elegant, the decor is tasteful with beautiful paintings on the walls. Marina takes care of the dining room and is kind and welcoming; Renato’s a cheerful joker, and he prepares exquisite dishes with love. As soon as you sit down he’ll whet your appetite with his “bugie salate” served together with local salami. Then you’ll move on to the appetizers such as vitel tonné or beet pie with fondue. Among first courses we recommend the plin ravioli, the Langa tagliatelle made with 30 egg yolks or the Castelmagno gnocchi. Among meats it isn’t easy to choose between the “priest’s hat” and the or the lamb saddle with raspberry mostarda. You should also try their desserts which are all homemade such as the hazelnut torte with Moscato zabaglione or the apple cake. Wide selection of wines, mostly local. Tasting menu priced at € 35.

La Luna nel Pozzo

This restaurant is located in Neive’s historic center, a small town just a few kilometers away from Alba which is surrounded by Barbaresco vineyards in the heart of the Langhe. The dining room is spacious with tasteful decor, the atmosphere is warm and inviting. Vera and Cesare built this restaurant from the ground up defining themselves “reckless and brave”, they’ve come a long way since 1990 and they have been able to offer local food with innovative touches. They search for high quality products: fruits, vegetables, beef, lamb rabbit, goat, chicken and cheeses are all organic and local. Every day four different kinds of bread are prepared with stoneground flour from nearby mills. Vera channels her creativity through her cuisine. For € 45 you can try their tasting menu which includes smoked homemade pork fillet, pig’s foot and pomegranate salad, free range chicken tortelli on top of a cardoon cream and lamb loin with herbs and sesame leeks together with your choice of dessert. There’s also a tasting menu available for € 58 with more elaborate dishes as well as white or black truffle menus depending on the season. Wide selection of wines with the best labels from nearby hills.

Osteria La Gattafura

Located on the docks of Savona’s harbour, this sober restaurant has a cosy and pleasant atmosphere, with characteristic brick walls; the owner reserves a warm and professional welcome to all his guests, and during the summer some tables are added outdoor, in Rebagliati square. The name “Gattafura” is inspired by a traditional Genoese savoury pie containing chards, fresh cheese, and mint. The cuisine is traditional, typical of this territory, with several fish dishes. An example are the starters, such as king prawns with bacon, octopus with potatoes, stock fish in the brandacujun version, and trawl line tartare. Among the first courses, we strongly recommend squid ink ravioli with mussel filling, and the gnocchetti (smaller gnocchi) with monkfish. Other flavourful options are the seafood fried mix, and the mussels, clam, and shellfish mix; but also, whichever fish is available on the day, served with a side of vegetables form the garden. The a la carte menu changes weekly, in line with the inspiration of the chef, and with the availability of fresh ingredients. It is also possible to enjoy meaty options, of a fine quality, and well prepared. The desserts are always homemade. The wines mostly represent the local area, but some offers are included from other Italian regions, such as the Piedmontese Timorasso. The value for money is fair: average price of 40 Euros per person.

La Libera

In the center of Alba, a historic spot with a simple and modern atmosphere. Their culinary offering is the result of the creativity of three chefs: Flavia Boffo, Matteo Viberti and Massimo Corso together with the help of Alessia Nastro. Traditional Piedmontese recipes are revisited to create unique and interesting dishes. You are always greeted with a smile and advised on the day’s specialties. The quality of products is fundamental. Fish comes from the Il molo di Alba fish shop, meat from the Parracone di Valdieri butcher shop and local suppliers guarantee the freshness of vegetables, fruits and eggs. On their à la carte menu you’ll find all the dishes which have made Piedmontese cuisine famous such as the giardiniera, vitel tonné, plin agnolotti, tripe au gratin, meat tartare, panna cotta and tiramisù. These dishes are available daily. This restaurant is an ideal place to sample the white truffle. Wide selection of wines which includes small and medium local labels. Prices start at € 40 and are always in tune with the quality of the products. Lalibera is more than an osteria and it is surely worth a visit.

Osteria Cian de Bia’

This restaurant is located in the small village of Badalucco up some steps inside a beautiful and inviting stone house. It’s set in a comfortable and family atmosphere with a fireplace, exposed bricks and wooden decor. The cuisine is traditional. Every meal is a special occasion so you’ll have 5 starters: Russian salad, Badalucco white bean salad, the brandacujun, frandura which is a typical dish from nearby Montalto, vitel tonné and vegetable fritters. Two first courses: ravioli stuffed with herbs and if you’re lucky tagliatelle with river shrimp. Among second courses we recommend their Ligurian rabbit, the snails and stockfish with is the star of the show of a festival every September. Exquisite desserts such as creme caramel and the sweet focaccia typical of the area are available. Most of the ingredients used in the kitchen come from the family farm called “Cian de Bià” which means “land on the Biagio plain”. Biagio was the owners Ivo and Franca’s grandfather; they also produce a very good olive oil. Fixed price menu for 30 euro, excluding wines. Good value for your money. Reservations are recommended.

Ristorante La Farina del Mio Sacco

In the chef Michele Ottonello’s restaurant can be tasted genuine products cultivated in the family kitchen yard or the mushrooms, wild herbs harvested by his father, Fernando. Always smiling and available they make the place, simple and hospital, a familiar and cosy environment where people return willingly. It is only open upon booking, in the weekend offers thematic dinners, with truffles, mushrooms, stockfish, artichokes and other seasonal products. Then average menu for 30 euro is quite rich: from the appetizers like quail eggs with truffle, mushrooms salad with artichokes, pancakes with wild herbs, ricotta mousse and many other ones, to the first course dishes with homemade pasta like tagliatelle, risotti and delicious soups, exquisite is the one with squash and black mushrooms “trombette dei morti”; among the second courses dishes excel ligurian rabbit and in the thematic nights, boiled beef, bagna cauda, stockfish and delicious recipes dedicated to the vegetarians. All meals end with three desserts of the house like the delicious home made tarts with jams that Fernando prepares and gives as present to his customers in pretty mini jars. House wine is included in the price, like coffee and digestive, home made as well. Excellent value for money.