The gastronomy of the province of Alessandria is based substantially on the typical dishes of Piedmont cuisine like the “Bagnet verd”, green sauce that accompanies boiled meat, or the “bagna cauda” sauce made of garlic and anchovies to eat as a sauce to a large number of raw vegetables. Among the main courses are inevitable the typical “agnolotti” that are often served with grated truffle, main element of the Alexandrian kitchen. As a specialty of the area between the first courses stand out the “rabaton” big dumplings that are obtained by mixing cottage cheese, chard or spinach and butter. In the southern part of the province feels the influence of Ligurian cuisine an example is the “focaccia of Novi”. Similarly in the area bordering with the Novara province there is a great use of rice. Another typical local dish is the “chicken Marengo”, present in many variants, which combines chicken meat to eggs and sometimes the crayfishes.Among the excellences is noted the “Robiola Roccaverano DOP” cheese typical of the area straddling the provinces of Alessandria and Asti. Among the desserts are special “Krumiri”, typical biscuits of Casale Monferrato, the “biscotti della salute” typical of Ovada or the “Baci di Dama” of Tortona, sweet with hazelnut and chocolate. Most important is the wine production of excellence among which we highlight three DOCG wines:Dolcetto Ovada Superiore DOCG, Brachetto d’Acqui DOCG and Cortese di Gavi DOCG. There are also numerous DOC: the Colli Tortonesi DOC, Dolcetto d’Acqui DOC, Dolcetto di Ovada DOC, Gabiano DOC, Grignolino of Monferrato DOC. Among distillates stands out on all the “grappa”, produced almost everywhere but with excellence in the area of Casale Monferrato.