Piedmont: land of truffles, hazelnuts, and deep wines

In Piedmont, you taste the depth of the earth. The region is famous for its white truffle from Alba, which is literally “hunted” between October and December using specially trained dogs. But Piedmont offers more than luxury products—it’s also the birthplace of robust wines such as Barolo and Barbaresco, and of refined pastas like tajarin and agnolotti, often served with butter and sage or a rich meat filling.

The hazelnut from Langhe is so refined that Ferrero based its world-famous Nutella on it. Yet here, you mostly taste what doesn’t end up in a factory: homemade pastries, torte di nocciole, and the beloved gianduja, a creamy blend of hazelnut and chocolate.

Liguria: simplicity by the sea

Along the narrow Ligurian coastline, a different cuisine prevails—lighter, greener, saltier. Its most famous ambassador is undoubtedly pesto alla genovese, made with young basil, garlic, pine nuts, pecorino, and olive oil. Focaccia (with sea salt, rosemary, or onion) is also a daily ritual—on the street, at the bakery, or as a seaside lunch.

Fish plays a big role, as do vegetables grown on narrow terraces above the sea. Think stuffed zucchini flowers, torta di bietole (chard pie), and anchovies straight from Ligurian fishing harbors.

The lakes and lombardy: cooking between the Alps and the city

In the regions around Lake Como, Lake Maggiore, and Lake Garda, rural and urban cuisines blend together. Here you’ll find butter and cream from the Alpine kitchen, combined with refined dishes from cities like Milan and Bergamo. Risotto is a favorite: with saffron (alla Milanese), mushrooms, or local fish. Polenta is also common—sometimes creamy, sometimes grilled, served with game or stews.

The cheeses from this region are rich and aromatic: Taleggio, Gorgonzola, and Bitto have been carefully produced here for centuries. And at markets, you’ll find cured meats like Bresaola and Salame di Varzi, often served with bread and wine as a simple yet hearty meal.

Traditions you can taste and experience

What makes Northern Italy special is that these culinary traditions are still actively lived. In villages, recipes are passed down orally, at markets producers love to talk about their goods, and in many regions, seasonal festivals are held to celebrate harvests, truffles, or wine. Think of truffle festivals in Alba, wine celebrations in Barolo, or fishermen’s days in Liguria.

As a traveler, you can be part of it all. Visit a winery, sample local oil at a small-scale frantoio, or join a cooking class at an agriturismo. It’s in this small-scale intimacy that the true charm lies: you’re not just tasting a dish, but an entire culture.

Conclusion

Northern Italy is a region where travelers not only enjoy stunning landscapes and charming villages but also discover a rich culinary heritage. From truffles and fine wines in Piedmont to simple, flavorful dishes in Liguria—the local cuisine is inseparably tied to tradition, seasons, and craftsmanship.

For those seeking a vacation filled with depth, flavor, and authentic experiences, Northern Italy offers a wealth of possibilities. And with one of our accommodations as your base, you can explore this culinary richness at your own pace.