Piedmontese cuisine is one of Italy's richest: born in the country homes of the Langhe, the Monferrato and the Astigiano, it has been refined over the centuries thanks to local ingredients. In this guide we tell you about the five Piedmontese dishes we offer at La Douia, Piedmontese restaurant in Asti, in Piazza Medici, that you can taste at Saturday evening dinner or at lunch, every day.
Agnolotti del plin al sugo d'arrosto
The agnolotti del plin are the symbolic stuffed pasta of Piedmont: little pouches sealed by hand with a "pinch" (the plin) between thumb and finger. Born in the country homes of the Langhe and Monferrato as a way to reuse yesterday's roast, they became one of Asti's most loved dishes. At La Douia we serve them as they appear on our menu: with roast sauce and a drizzle of Parmigiano Reggiano. The first course to order if you are visiting a Piedmontese restaurant in Asti for the first time.
Guancia di Fassona Brasata (braised Fassona beef cheek)
Fassona is the Piedmontese beef breed par excellence, raised on the hills between the Langhe, the Roero and the Monferrato. The cheek is a humble cut, rich in collagen: at La Douia it is cooked at low temperature until meltingly tender and served with fire-roasted vegetables. It is our take on the great Piedmontese tradition of slow-cooked meat — the main course to try at Saturday evening dinner.
Stufato d'asino alla Barbera d'Asti (donkey stew in Barbera)
The donkey stew is perhaps the most identity-defining dish of the Asti area: a peasant recipe in which a lean, tasty meat is softened by a slow braise in Barbera d'Asti, the red wine that symbolises these hills. At La Douia we serve it with rustic herb potatoes. If you are looking for the authentic taste of the old Asti taverns, this is it.
Tajarin ai Funghi Porcini
The tajarin are Piedmont's super-fine egg ribbons: an egg pasta rich in yolks, which gives the characteristic intense yellow colour and silky texture. Born in the Langhe and Monferrato as a country festival dish. At La Douia they are fresh pasta tossed with sautéed porcini mushrooms: refined yet authentic, the purest way to taste Piedmontese cuisine in Asti.
Vitello Tonnato 3.0
The vitello tonnato (in Piedmontese vitel tonné) is the cold starter all of Italy envies us, born in 19th-century Piedmont from the meeting of veal with a tuna-and-anchovy sauce. Our version is Vitello Tonnato 3.0: eye of round cooked in a salt crust, our house tuna sauce and a grissino wafer. Light and perfect in every season.
Where to taste them in Asti
You'll find all these dishes at La Douia, our restaurant on Piazza Medici 27, in the historic centre of Asti, a short walk from the Cathedral. To try traditional Piedmontese cuisine we recommend Saturday evening dinner: write to us to book a table or call +39 349 431 0002. Back to the La Douia homepage for all info, or jump to contact & booking.
