Set off in search of the area’s most prized food and wine products.

BOOK YOUR EXPERIENCE

20-22 SEPTEMBER

Santo Stefano Belbo

Experience the finest and most representative products of Alta Langa and rediscover them in an exclusive menu created by a Michelin-starred chef.

PGI Piedmont Hazelnuts, bakery products, wines and local distillates will be the stages of a tour to discover the area. A journey that will end with the Sunday Lunch, the culmination of an Experience savoured dish after dish.

THE CHEF

FRANCESCO MARCHESE

Originally from Veneto, trained in France and from the Langhe by adoption: Francesco Marchese trained in Lyon, Haute-Savoie and Paris. In the French capital, multiple Michelin-starred chef Yannick Alléno chose him at a very young age for his team at Pavillon Ledoyen. Francesco was subsequently appointed resident chef at the FRE Restaurant and, in 2020, he was awarded his first Michelin star.

Flour from Mulino Marino

You will visit a family of millers for three generations: together with Fausto and Fulvio Marino, you will discover the importance of organic farming and milling with natural stones, right up to the latest technologies. Always respecting grain.

The sweetness of Tonda Gentile hazelnuts

The PGI Piedmont Hazelnut produced by Altalanga, a company committed to the agricultural recovery and to the enhancement of the land. Roasted, salted, caramelised or covered in chocolate, or simply shelled: the world’s best hazelnut awaits you in all its forms.

The bubbles of the Metodo Classico

In the heart of the Langa Astigiana, you will learn about the passion and work that have made the Marcalberto winery a point of reference for the quality Italian Metodo Classico, discovering a winemaking heritage that is the result of a rigorous craft process.

The aromas of Berta distillates

You will understand why ageing can be really valuable: at the Berta distillery, which has been dedicated to distillation for over 70 years, you will discover the slow process by which grape marc is transformed from a wine by-product into a refined distillate.

Pavese’s Langhe

“The Langhe are not lost”, wrote Cesare Pavese in I mari del Sud (South Seas). During a dinner in Santo Stefano Belbo, enjoying a dish of Piedmontese cuisine and a glass of Nebbiolo, you will retrace the bond between Pavese and his land through the readings by Pierluigi Vaccaneo, director of the Cesare Pavese Foundation.

THE SUNDAY LUNCH

The Tesori d’Alta Langa (Treasures of the Alta Langa) will have a place of honour in the Sunday Lunch, as part of an original menu created by chef Francesco Marchese. You will sit at a table surrounded by nature at the Vigne di Fagnano 1709 estate, a former aristocratic residence from the early 18th century. Designed to continuously dialogue with its history and surroundings, life flows slowly in this place, following the rhythm of nature.