That of the province of Asti is in the same time a poor cuisine, is related in large part to the popular practices and to the products of the land, and rich, for the amazing variety of dishes that are served. Dish that unites the whole region and that warms the winter days is the “bagna cauda” (hot sauce made of garlic, anchovies and oil) used as a condiment for raw vegetables such as the cardoon of Nizza Monferrato or the quadrate pepper of Asti. The king of the table is definitely the truffle, white or black, that is used to accompany, many dishes both hot and cold. Typical local dishes are “agnolotti” stuffed with meat and potato “gnocchi” or “bowl of trifolau” (polenta and cheese), all accompanied by abundant white truffle. Another important element is the “mixed boiled meats” accompanied by various sauces that is both green and red. Among the cheese stands Robiola of Roccaverano which boasts the DOP. Very important is the offer of wines and with the appellations DOCG or DOC. Among whites wines thePiemonte DOC Chardonnay, Cortese Alto Monferrato and Asti Spumante DOCG. Very large list of red wines: Barbera d’Asti, Barbera del Monferrato, Dolcetto d’Asti, Albugnano, Freisa d’Asti, Grignolino d’Asti, Malvasia di Casorzo, Monferrato Rosso all with the DOC to which is added the Barbera d’Asti DOCG. Finally the desserts that besides the classic “hazelnut cake” made with hazelnuts Piemonte IGP also sees the typicals Mombaruzzo amaretti.