Valentine Risotto and Rich Chocolate Beet Cake with Brachetto d'Acqui

Written by Diana Zahuranec
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An unexpected risotto and deep chocolate cake that's secretly "healthy" make for the perfect Valentine's Day meal when paired with the sparkling, sweet Brachetto d'Acqui.

Asti Spumante with Hazelnut-Torroncino Semifreddo for #WinePW

Written by Diana Zahuranec
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The creamy semifreddo is a popular Christmas dessert in Italy, and nothing pairs better with this gelato-like marvel than a sparkling, slightly sweet Asti spumante.

The White Gold of Piemonte is the Alba White Truffle

Written by Diana Zahuranec
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Alba White Truffle at the International White Truffle Fair. Photo credits: Stefania Spadoni

The International Alba White Truffle Fair, or Fiera Internazionale del Tartufo Bianco di Alba, attracts tens of thousands of visitors from all over the world every year. For over 80 years, the elusive Tuber magnatum Pico has lured visitors to this Langhe town in the autumn.

Piemonte Wine and Cheese Pairing Guide

Written by Diana Zahuranec
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Cheese and wine pairing. Photo from media.slowfood.it

The most natural pairing in the world is wine and cheese. Each is capable of developing complex flavors and aromas that play off one another to create new sensations; or both can be fresh, simple, and easy – a joy to eat and drink. A single bite of cheese is just as satisfying as one savored sip of wine.

Heritage Grain Risotto with Roero Arneis

Written by Diana Zahuranec
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As part of the Wine Pairing Weekend (#WinePW) with Arneis, this four cheese risotto paired with a Battaglino Roero Arneis DOCG hits all the right notes. It’s creamy but not heavy, and this light, traditional white wine cleanses the palate. Even better? The dinner is 100% Piemontese.

Piemontese Pudding with Bubbly: Bonèt & Brachetto

Written by Lara Statham
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Bonèt? What’s that, some kind of hat? Actually, it’s a pudding from Piemonte. One that has a long, rich tradition – not only in reference to its taste.

Hazelnuts, the New Gold of Piemonte

Written by Diana Zahuranec
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Hazelnuts, as traditional to Piemonte as wine, are increasing in demand around the world. Here is why farmers need to uphold the world’s greatest hazelnut quality; and a recipe and wine pairing to let you enjoy the nocciola.

Sambuco Lamb: Agnello Sambucano & Barbaresco

Written by Lara Statham
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Have you ever heard of Sambuco lamb (Agnello Sambucano)? If not, then you should start getting excited about this wonderfully succulent find – just in time for Easter!

Agnolotti del Plin with Ruché di Castagnole Monferrato

Written by Lara Statham
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The traditional egg-based pasta of Piemonte — scrumptious meat-filled pockets called agnolotti del plin — are delicious when paired with medium-bodied, red Ruché. Try a hand at this recipe, but be sure to invite guests; no one will forgive you when they find out you didn't share!

Bagna Cauda with Dolcetto or Barbera…Which wine would you choose?

Written by Lara Statham
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Bagna cauda. Photo from barbaragarneaukelley.files.wordpress.com

If you are a lover of strong culinary tastes, you’ll want to try Bagna cauda.

Do you know how to pair wine and food?

Written by Wine Pass
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Suggestions from Wine Pass about the realities of Piedmont's regional cuisine; techniques on wine and food pairing When speaking of cuisine, food, and choosing recipes, a particular and sometimes delicate theme often comes up: the relationship between wine and food.

Pairing Wine & Food - Infographic

Written by Diana Zahuranec
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Did you know asparagus, green beans, and chocolate are all difficult to pair with wine? Don't worry - this chart from Wine Folly leads you to the right wine type for different categories of food.

5 Things to Know about Truffles before the Alba White Truffle Fair

Written by Valerie Quintanilla
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A $2,000 mushroom? Doesn’t two thousand dollars seem like a lot to pay for a mushroom? This rare, luxury commodity is the most profitable legal crop you can collect and comes exclusively from the area of Langhe, Roero and Monferrato (but also also in the Apennine Mountains of Tuscany and Umbria), regions famous for luxury wines.

Recipe for Vin Brulé, or Hot Mulled Wine

Written by Diana Zahuranec
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Mulled wine. Photo from Jess, Creative Commons

When the temperatures drop, when shop windows are lined in blinking lights, and when holiday guests arrive by the dozen, it's that time of the year again: Time to brew hot, spiced, mulled red wine and breathe in the aroma of Christmas in a glass.