Cuneo

Located in the main piazza of Cuneo, this hotel is perfectly located to explore all this stunning city has to offer. The historic hotel is stately, the rooms were large and comfortable, and the breakfast buffet was fantastic! If you are driving to Cuneo, we highly recommend making a parking reservation at the hotel (located on-site behind a large gate that they will open for you to park)! It makes arriving and departing so much easier. You could also opt to find street parking, but it is metered parking, and can be quite inconvenient since the piazza is usually quite busy.

Meaning “The Five Senses” in English, this family-run restaurant is a streamlined experience from the time you walk through their doors. Starting with some delicious small treats from the chef, you'll move onto fresh baked bread served with a bowl of the best whipped butter you'll ever try. For starters, we opted for the Crispy Egg, which was perfectly cooked and one of the best we’ve ever had. The pastas are classics, with a modern twist. For the mains, you'll have options you haven’t seen elsewhere (go for the Caramelized Pork Cup, Oysters and Leek - you won’t be disappointed!). Finally, the desserts are heavenly, and you’ll see the French influence with macarons being served. Whether you go for the a la carte menu like we did, or the tasting menu, you don't be disappointed. Reservations highly recommended.

In smaller cities, finding variety can sometimes be difficult - especially if you’re looking for an exceptional meal. Bove’s is an example of both. They have great food (and all the traditional classics Piemonte is known for). Bove’s is known for its meat, specifically the Fassona breed of cattle. Local to the region, Fassona is lean and extremely flavorful. Whether it be a steak, or dare we say burger, they have it. And coming from native Texans, they are both fantastic. Bove's has an extensive wine menu, both by the bottles and by the glass, and they also have a location in Alba if you happen to be going there!

If you are in the area between October through January (maybe!), you might luck out and be able to try the Piedmont White Truffle. Only available in this area of the world, and only found in the wild, it’s a rare delicacy. The best way to eat it is over a dish with not overpowering flavors, and to have the truffle grated directly over the dish in front of you. A true gem!

A specialty pasta that is made with a higher ratio of egg yolks than normal. It is traditionally made with butter, salt, and pepper. It pairs very well with Piedmont White Truffle!

Agnolotti di Plin is a small, delicate pasta that has filling, typically a combination of meats. ‘Plin’ translates to pinch, and is evident in the way the pasta is shaped. Much like tajarin, it can be served in a variety of ways. Oftentimes we’ll order two different styles to share in the same meal. Our favorite preparation is with butter and sage, but we’re always willing to try the house specialty.

The world’s best breadstick. Yes, you can buy these elsewhere. However, there is something magical about getting them directly from a baker in town or as part of your opening bread at dinner. When they’re made fresh, they are delectable and addicting. It’ll be hard not to eat all of them they bring you - try your best to hold back and not spoil your meal.

Local to the region, Fassona cattle are raised both for their beef and their milk - which is used for a variety of regional cheeses like Castelmagno. The cattle have special genetics that make their meat very lean and full of great nutrients. We find the taste to be very mild, which is a fantastic quality in dry-aged steaks and in tartare preparations. You’ll find plenty of restaurants that have a selection of dry-aged cuts or a carpaccio on their selection of starters. If you are a meat eater, try out this unique beef you can’t find elsewhere!

Nebbiolo is grown throughout the Piedmont region, in all directions from Alba, and is used to make incredible wines. Perhaps the most well-known (and pricey) are the Barolo and Barbaresco, which we adore. Each micro region has their own take on how they use the versatile Nebbiolo grapes. Branch out and explore - find one that matches your palette!