Bagna Cauda at a winery in the Monferrato region

The Piana winery, during the fall and winter season, offers the typical Piedmontese "BAGNA CAUDA," cooked slowly on the stove as per tradition and eaten in company inside the ancient tavern. In the tasty gravy of the Piedmontese tradition, served in the classic "fujiot" you can taste all the vegetables, cooked and raw that accompany the classic recipe, not before tasting the typical cured meats of the area and then ending with the classic macaroons of Mombaruzzo and a digestive pear cooked in Brachetto wine. Depending on the availability of the period, it is possible to finish the "bagna cauda" with the traditional quail egg and white truffle.