Piedmont in September

Truffles, hazelnuts, cheese and meat


I was in Piedmont last week and I loved the colors, the smells and the autumn taste

The vineyards in Barolo Barbaresco Alba Langhe e Roero are almost ready and the grapes seem to explode, now full of flavors.



We are waiting the big king “Tartufo Bianco d’Alba” is ready for the most important food auction in the world that will be on November 10, in the beautiful Castello di Grinzane in Piedmont and, at the same time, at the three Michelin stars restaurant 1/2 Otto e Mezzo BOMBANA Hong Kong to benefit  Mother’s Choice association in HK and some charity organiztions selected by Piedmont Region in Italy.


White Truffle

I went many times in Piedmont, but I never visited the Grinzane Cavour Castle. My Hotel, Casa Pavesi, an ancient home elegantly restored with great attention for the particular, is located at the foot of the Castle, so… I seized the opportunity!

Alessandro Boglione

Alessandro Boglione

Inside the Castle there is the Michelin starred Ristorante al Castello (Chef Alessandro Boglione), the Enoteca Regionale Cavour and the “Osservatorio Nazionale sul Consumo Consapevole del Vino” that develops research and educational activities about  “wine and healthy”, thanks to the important participation of the President Tomaso Zanoletti.

The dinner was fantastic; wonderful location, great food, perfect service, well done Alessandro Boglione!

Screen shot 2013-09-22 at 7.07.13 PM

View from the Hotel Casa Pavesi

September 20-23, 2013 the close village of BRA hosts the big Cheese Festival organized by Slow Food. Farmers  from all over the world have come to Bra to bring their cheeses for tasting!

I loved the fantastic cheese from Cantal and Puy de Dome, Auvergne region (France).

They use the milk from special cows named Salers. It is impossible to milk this cow without the physical presence of his calf!  Tasty Robiola from Cervin in Piedmont, good selection of  Cheeses presented by Neal’s Yard Dairy that buys cheese from around seventy cheesemaker throughout the British isles.

I couldn’t stop eating Robiola di Roccaverano, a traditional cheese from the Asti area of Langa. Gian Domenico Negro, the creator and soul of this particular cheese established a partnership with Ceretto family. A big sourprise was Motal an age-old Armenian cheese, from pure goats milk with rudimentary tools according to a simple technique.

Castello di Grinzane Cavour

Castello di Grinzane Cavour

A big event for a cheese lovers that studied at ONAF!

French Cheese

French Cheese


Agrì di valtorta, produced using whole raw cow's milk from a group of farmers in the Bremana Valley

Agrì di valtorta, produced using whole raw cow’s milk from a group of farmers in the Bremana Valley

Cheese from Etiopia with Camel milk

Cheese from Etiopia with Camel milk

Italian Cheese

Italian Cheese



Fresh cheese with truffle

Fresh cheese with truffle

Never enough!

Never enough!











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