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 during weekend dinner or our Saturday lunch menu.
Agnolotti del plin
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 prepare them every morning, with a filling of mixed braised meats and a paper-thin pasta sheet, and serve them in the classic version with their roast sauce or, on request, simply with butter and sage to enhance the filling.
Barolo braised beef (Brasato al Barolo)
The brasato al Barolo is the noblest of Piedmontese meat recipes: a front cut of beef marinated for hours in Barolo wine from the Langhe along with vegetables, bay leaf, cloves and cinnamon, then slowly cooked until the meat becomes a cream of flavours. At La Douia we honour tradition by cooking it on very low heat for over four hours. We serve it with mashed potatoes or soft polenta — the quintessential Piedmontese dish to try in the heart of Asti on a weekend evening.
Bagna cauda
The bagna cauda — in dialect the "hot sauce" — is the convivial Piedmontese ritual par excellence: a sauce of garlic, oil-packed anchovies and extra virgin olive oil, warmed on a small burner at the centre of the table, in which raw and cooked vegetables are dipped (gobbo cardoon of Nizza Monferrato, peppers, Jerusalem artichoke, cabbage, boiled potatoes). Born in the vineyards of the Monferrato to warm winemakers after harvest. At La Douia we propose the traditional Asti version — balanced, not aggressive — served on request and for group tables.
Tajarin
The tajarin are Piedmont's super-fine egg ribbons: an egg pasta enriched with a large amount of yolks (at least 30 per kilo of flour) which gives the characteristic intense yellow colour and silky texture. Born in the Langhe and Monferrato as a country festival dish. At La Douia we pull them thin by hand and serve them in the two most-loved versions: with meat ragù, slowly cooked, or simply with butter and sage to accompany, in season, a few shavings of Alba white truffle.
Vitello tonnato
The vitello tonnato (in Piedmontese vitel tonné) is the cold starter all of Italy envies us. Born in 19th-century Piedmont from the encounter between a low-temperature cooked veal round and an emulsified sauce of tuna, anchovies, capers and egg yolk. At La Douia we cook the round sous-vide to keep it pink and tender, slice it thin and cover it with our family tuna sauce, finished with Pantelleria capers.
Where to taste them in Asti
You'll find all these dishes in La Douia's menu, 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 Friday or 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.
