The Langa region is synonymous with good food, born out of the modest economic conditions of its inhabitants and evolved over time using natural ingredients capable of satisfying even the most demanding palates.
Nature offers a wide variety of delicacies: honey, truffles, mushrooms, chestnuts, blackberries and spring herbs such as valerian and thyme.
These products can be enjoyed in the cosy restaurants, typical trattorias and characteristic farmhouses of the village, which offer typical dishes of Langa cuisine: bagna caüda, ravioli al plin, polenta, wild boar, bunët and hazelnut cake. It has not been easy to make the most of the Langa land, which is so arid and hostile, but nevertheless capable of producing crops such as the famous “Tonda gentile delle Langhe”, a hazelnut with an inimitable taste.
Livestock farming developed with a focus on Piedmontese cattle and Langa sheep, and the major local farms specialised in dairy production. Thanks also to the pastures abundant with good grass, cheeses have become a source of pride for Bossolasco.
It is worth noting that the Langhe toma cheeses were already praised in Roman times by Pliny as among the best robiole cheeses in Italy. The traditional Toma di Bossolasco is very renowned and known for its delicate flavour, excellent when paired with honey and “cugnà”, a traditional sauce made with grape must, pears, walnuts and toasted hazelnuts without added sugar.
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