The gastronomic tradition of Roero follows the tradition of the most typical Albese cuisine. A cuisine that has its foundations in beef, in particular from the fassona breed, in first dishes based on fresh pasta and in wonderful woodland delicacies, namely mushrooms and truffles.

But the gastronomy of Roero is also characterized by a strong presence of local fruit and vegetable products, such as Canale peaches and Madernassa pears.

Among the common dishes of this region you can not fail to mention vitello tonnato (cold, sliced veal covered in a creamy tuna flavoured sauce), insalata russa (Olivier salad), tonno di coniglio (potted rabbit), fritto misto alla piemontese (Piemonte style mixed fried seafood), acciughe al bagnet rosso o verde (anchovies in red or green sauce) and carne cruda battuta al coltello (raw meat beaten with a knife) among the starters.

Then the wonderful agnolotti (small pasta parcels) and tajarin (ribbon pasta), the latter served with butter and sage, or with truffles or Bra sausage ragu. Among the not-to-miss second dishes are the coniglio all’Arneis (rabbit cooked in Arneis), the brasato al Roero (meat braised in Roero), the cappone ripieno (stuffed capon)… And the sweets include panna cotta, bunet (a traditional crème caramel type dessert) and mostarda d’uva (stewed grapes).

Dishes that marry perfectly with the typical wines of the territory, in particular Roero and Roero Arneis.