Mosto Ardente. Castellino Tanaro.

Words by Charis Stank* Photos by Ulla Schneeweis**   Hot and Sustainable: The Mosto Ardente mustard and chili factory in Piedmont. Remote working, curfews, standstill: the Corona pandemic is changing everyday life worldwide. Traditional models of work and life are being shaken up, with new, flourishing visions of the future being sought out. But who…

Osteria dei Binelli. Dogliani.

Restaurant tip for Piedmont: Osteria dei Binelli – Piedmontese cuisine in a traditional locanda.   Words and photos: Charis Stank, Schönste Zeit Magazin.   Tables with white, wooden chairs whose legs are sometimes not quite straight, and food where you can tell the ingredients haven’t made a trip around the world. What is it that…

«Morgana del Re» – organic hazelnuts from Rodello

  Words and photos by Anna Pearson* My very first gelato from Nocciole Piedmonte IGP was unforgettable! Who doesn’t love the roasted Piedmontese hazelnuts that you can now – luckily! – also find outside Italy in good delicatessen shops. They have been an integral part of my kitchen since I discovered them during one of…

URI sapori condivisi. Roddino.

We, in the hills. Words and photos by Jürgen Schmücking*   Sitting on the terrace of the Uri in Roddino and letting your gaze roam over the gentle hills of the Langhe can result in losing one’s sense of time and space. This place has something special, it has power, maybe even a little magic!…

Il Verso del Ghiottone. Dogliani.

Il Verso del Ghiottone (The Wolverine’s Howl) The culinary heart of Dogliani Words and Photos by Jürgen Schmücking*   What a lovely osteria! We discovered as we walked down a small side-alley of Dogliani’s old town, not far from the castle. A dark alley with an inconspicuous entrance and soft lighting on the sign. Once…

Tastë Langhe Hazelnuts. Somano.

“Nocciole” Words and Photos by Eva Mühlbacher   On the daily inspirational and photo-perfect hike around Castello we soon discovered the hazelnut groves next to the vineyards. These hazelnuts are not like average hazelnuts, we learned this very quickly when we visited Alberto Quazzo (Tastë Langhe), and we caught Nocciole fever. In the past, the…