Typical Roero products 

The Roero is a real microcosm, an Eden of taste, with typical ingredients offered by the territory throughout the year, characterised by intense and uncomplicated flavours, and by early ripening.

The earth and sky create the ideal conditions for quality. The Roero is the area which records the lowest annual rainfall in the whole province, while the loose mineral sands of marine origin convey outstanding aromas and flavours to the various typical products.
The garlic of Magliano has been famous since the Middle Ages, as have the vegetable gardens of Vaccheria and Bra, while a whole fair is dedicated to the early spring asparagus.

It should be remembered that the sandy hills of the Roero were the cradle of modern, rational fruit farming, thanks to the peach which has written epic pages of the history of agriculture and taste here. The first modern rational peach orchard was planted here (Bricco San Martino in Vezza d’Alba) in 1885, and the first daily peach market opened in Canale in 1908. Strawberries, September’s chestnut of the Madonna, also known as the Canalina (a local cultivar appreciated mainly for its early ripening), the Madernassa pear (a local cultivar originating from a wild genetic mutation of the Martin Sec and a mother plant of the early 19th century), are just a few of the products that have designed the landscape and graced the tables of the Roero.

The legendary “rocche del Roero” are widely recognised as one of the most prestigious hunting grounds for the White truffle of Alba.

Everyone knows that the flavours of our childhood are not only unforgettable, they become absolutely legendary as we grow older. Obviously, the “tajarin”, ragout and rabbit cooked by my grandmother are beyond compare too. Like my grandfather Antonio’s vineyard peaches.

Here in our hills, food is culture and a sort of religion, a school of family values and an altar before Mother Earth. This is why I have the utmost respect for country-style cuisine, the fruit of so many anonymous housewives, capable of inventing gastronomical treasures from absolutely nothing, capable of making even poverty taste good.

I think that important words and values should be used sparingly and with intent. This is how I see “tradition”: because I love it so much, I use it rarely. Being convinced that tradition isn’t a swamp, but a constantly evolving wisdom.