L'Altra Campana: Cucina Piedmonte
Typical Piemontese cuisine in the heart of the town. The owner spends quite a bit of time in the US. Be sure to try the plate of rare cheeses and to sample from the extensive wine list.
This restaurant is now closed.
Favorite Dish: Il padrone di casa, Duilio Moiso, vi illustrerà con perizia e disponibilità (all'occorrenza anche in francese o in inglese), un menù che è frutto di una ricerca rigorosa delle peculiarità dei piatti e dei prodotti tipici della più genuina ed originale cucina piemontese, da un'ampia scelta di antipasti freddi e caldi fino ai primi della tradizione (dagli agnolotti al già decantato risotto alla Barbera), dai secondi corposi e gustosi ad un'ampia selezione di formaggi, serviti con gli abbinamenti più appropriati e scelti rigorosamente tra le migliori proposte casearie della Regione (tanto da meritare la segnalazione positiva di Cheese, la famosa manifestazione dell'Arcigola Slow Food).
Madonna della Neve: plain ravioli on a linen cloth
We stayed in Cessole because of the white truffle exibition in Alba; we stayed in a lovely agriturismo (but I cannot remember its name) while this extraordianary restaurant was suggested to us by locals. The person told us:-have you ever eaten ravioli served without any dressing on a linen cloth?- This introduction waked up our curiosity, which was really satisfied with such a dish and for all the rest. it is rather big and can be noisy, better to book!!!
Ristorante Convivio Vini e Cucina: Local Specialities in Much-Lauded Restaurant
This restaurant is down a hard-to-find alley near Piazza Statuto, but ask any local and they will point you in the right direction. Packed with local businessmen having lunch on weekdays, the pace is a lot slower on weekends. The menu features fine regional cuisine including fresh, homemade egg-based pasta and seasonal produce (try something with local truffles in the fall). On my visit I had an asparagus torte (okay) and an order of off-menu pasta with peppers, carrots, onions and a light garlic cream sauce (delicious). The host/waiter was very friendly and kindly showed me where to find Asti’s most important monuments and attractions (he had lots of time because I was the only Saturday-afternoon diner!). Unfortunately, when I received my bill, the prices I was charged were about 20% higher than what appeared on the menu, and after all his helpful information I felt too guilty to mention the discrepancy. While the food was great, the bill left a bad taste in my mouth.
Favorite Dish: The fresh, home-made egg pasta was great!
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Associazione volontari protezzione civile: The, cioccolata, Vin brulé
The, cioccolata, Vin brulé (Associazione volontari protezzione civile, cità di Asti)
The Association of Volunteers for Civil Protection of Asti offered for free either hot tea, hot chocolate or hot wine with spices ("vin brulé"). Guess what most people asked for !
On the second photo, you can see one volunteer serving vin brulé out of a casserole. There is not much remaining, but, no worries (enlarge) as in the background, there is a king size pot with almost 50 liters of the precious beverage !
- Wine Tasting
none: Apple stuffed doughnuts
We had spotted this booth where (first photo), several men and women prepared and sold apple stuffed doughnuts. One woman dropped into the boiling oil with one finger a good drop of paste with a piece of apple.
One of the men (third and fourth photos) checked the cooking and once they were done took them out of the oil. Then another person put the yummy fritelle di mele (last photo) into a paper cone.
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Gran Caffe Portici Rossi: Gran Caffe Portici Rossi
Gran Caffe Portici Rossi (Grand café Red Porticos) stands under the Porticos. I have not found why they were called "red" porticos but whichever the color, it is very convenient as in summer, the tables remain in the shade while when it is drizzling, you have full shelter !
Favorite Dish: The beer "alla spina" was excellent.
- Beer Tasting
circolo al pino: dinner with friends
In absolute the best place to dinner with friends. It is spold least, you can eat more than other restaurants and drunk over and over. The atmosphere is unavailable elsewhere, the owners are likeable, the homemade food is simple and fantastic.
Remember to reserve before.
If you desire, you can reserve "fritto misto alla piemontese (only for true eaters!), frogs and snails.
Favorite Dish: I like its homemade cuisine, very abundant, and the quality of its wine
GARIBALDI: ONE OF MY FAVOURITES
Meet Francesco is a great experience. He is a wonderful boy who provide with professionality and a lot of humour to his guests. His smile is contagious!
With his family, he manages this typical and refined restaurant/hotel in a little town around Asti.
They offer local dishes accompanied by wines produced by themeselves.
You will appreciate their menu' as their ospitality.
- Food and Dining
The Piedmontese and their pleasure in food
The local cuisine is sophisticated, French-influenced, and always freshly prepared. A typical Piedmontese meal consists of at least six courses. Quality is the big issue, so time and effort spent on preparation don’t count as long as the result is satisfying. The Piedmontese take their time over meals, and love to spend hours with family and friends around the dining table. Wine is always part of the meal and is enjoyed reverently.
Eating out in Piedmont is one of the finest of pleasures. Food-lovers from Milan and Turin flock south every weekend to visit their favourite restaurants - for Saturday evening or Sunday lunchtime, therefore, it’s usually a good idea to book a table. Printed menus are rare. Usually the proprietor tells you what is available - or is happy to choose for you when you can’t decide, so that he can surprise you with a never-ending sequence of fine dishes. Sometimes you need only select from large platters of antipasti that are carried from table to table - choose what you fancy, and stop when you have had enough. The only thing you have to do is order the wine.
A typical Piedmontese meal starts with at least four different antipasti (starters) but there can be as many as ten and even more. Each one is served individually and the dishes are eaten one by one. First come the cold dishes, followed by hot ones, which end usually in one or two or three different home-made pastas. Risotti are also very popular - Piedmont is the biggest rice-producer in Europe. Untrained diners probably give up at this stage, not so the Piedmontese - they are now looking forward to enjoying a main course, and often more than one - two are standard, but three or more are possible. If by some chance you can still manage it, you can choose from various excellent local cheeses. Lovers of desserts are also here in the best of hands: Piedmont is famous for its wonderful hazelnut cakes, always served with a Moscato zabaione, and for many other delicious puddings.
Da Guido: Worth the Trip
Expensive, but quoted among the 10 top restaurants in the world by the US wine magazine ‘Wine Spectator’.
Favorite Dish: They turn local fare like agnolotti (a variation of ravioli), veal with a delicate tuna sauce (vitello tonnato), and even bread sticks -- another piemontese invention -- into something sublime.
Gener Neuv: Rustic Italian
A completely different type of ambience is established in this cozy, family-run restaurant. Named after the 19th-century businessmen who loved it.
Favorite Dish: Offers the specialties that earned the restaurant its Michelin star: the Piedmontese antipasti and the lasagna.
Bring a big appetite. The portions are large and there are a lot of them. The cheese plate was superb!!!
LOCANDA ASTESANA: An intimate experience
It's a a small restaurant, which offers typical dishes. Relaxing and intimate ambience.
Good wines from the cellar.
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