The cuisine of the Bormida Valley is born from the intersection of the Alta Langa and the Ligurian hinterland. Hazelnut groves, cereals, livestock farming, chestnut groves, and vegetable gardens have created a tangible table, while the ancient routes to the sea have introduced preservable ingredients like anchovies and cod.
The experience can begin on a farm, observing the hazelnut cycle—harvesting, drying, shelling, and roasting—and encountering other aspects of farm life, from grain processing to animal care. When available, the visit can conclude with a guided tasting of the resulting products.
A landscape that can be tasted
Lunch becomes the central part of the story: fresh pasta, fillings, seasonal vegetables, meats, mushrooms, chestnuts, and hazelnuts vary depending on the town and the time of year. The value of the experience lies in recognizing a cuisine born to make the most of what the land offered.
After dinner, Albaretto della Torre connects tastes to the ancient salt routes. The tradition of cod-throwing and the sensory journey dedicated to this fish are a reminder of how products from the sea have become part of the imagery of the hills.
The day can end with an aperitif of small bites inspired by local recipes: a light conclusion that ties together the thread of the itinerary through fields, exchanges, peasant memories and contemporary creativity.
