The province of Alessandria is
fruitful land especially as far as food is concerned.
The
gastronomic treasures of the area have created a rich and
authentic cuisine in which flavors and aromas which were
long-forgotten can be rediscovered and where there is always
the opportunity to experiment with the excellent quality of the
area.
For gourmets, autumn provides more than one opportunity to
become inebriated by the heady smells of mushrooms and truffles
and during October and November there is a succession of fairs
celebrating that "king" of foods, the truffle.
The province of Alessandria is important for the production of wines and is a
source of pride for the whole of Piedmont.
Rare wines are
produced (Carica l'asino and Timorasso) as well as 37 D.O.C. and
D.O.C.G. wines between that remember the Barbera, the Dolcetto, the Grignolino, the Cortese,
the Moscato Bianco and the Brachetto.
The culinary traditions of the zones of Alessandria and Casale are
originally from Monferrato. Agnolotti in stew, Marengo chicken,
mixed stewed meats, the traditional "Bagna Cauda" (at base of
cooked and raw vegetables, served with a sauce of anchovies,
butter and garlic), focaccia, bread and grissini, risotto and
cheeses from the unforgettable taste; each countries has its own
particular sweet specialty, the recipes are secrets which have
been passed down through the numerous master bakers: baci di
dama. canestrelli, amaretti, polentine of Marengo, Krumiri
(traditional biscuits with shape of "V" in honor of the
moustache of Vittorio Emanuele II).
Courtesy of Assessorship at the Goods, Cultural
Activity and Tourism of the City of Alessandria and of the
Agency of Reception and Local Tourist Promotion of the Province of Alessandria
