Bottega del vino Dolcetto di Dogliani

Logo Dogliani Foto illustrativa

FLAVOURS


For Doglianesi producers, there exists a cultural territory as well, which is much larger than that of the appellation, a territory to which they are bound and with which they share flavours and important traditions.
It is the horizon of an area not limited by the confines of a map, but that breathes the air of wider, broader borders: it looks to the lands of Carrù, Piozzo and Cherasco, the illustrious history of Mondovì, the livestock market at Cuneo and more, beyond its relationship with the surrounding plains and valleys of the province. It is a territory of flavours and traditions, of food, scents and aromas, fairs and festivals, landscapes and the men and women who, for centuries, have celebrated each day with their wines.
The typical cuisine of the area is a masterly coming together of the gastronomic products and heritage of this vast territory. It is a cuisine based on pure, fresh ingredients and authentic products and resources of the land, which are used in the rich variety of dishes offered in the eating establishments of the towns and villages. Along with the typical dishes of the Langhe, like "tajarin", "ravioli del plin", braised meats or the infinite varieties of antipasti, here reigns supreme boiled meats, sovereign being the fat ox of Carrù; soups, like "Cisrà", made with tripe and chickpeas, originally created to feed fairgoers upon arrival after covering kilometres on foot; the delicious robiole and tume cheeses made from the milk of sheep raised in the upper Langhe, whose quality and goodness speak for themselves, simply accompanied by a bunch of Dolcetto grapes or used in preparing flans, filled pasta or melted over boiled vegetables. The local hazelnuts are transformed into delicate cakes, biscuits, and the famous nougat, often covered with chocolate, or even unexpectedly, used to stuff meats or garnish delicate roasts. Mushrooms, ("bulei" in dialect), found in the nearby chestnut woods, can be simply enjoyed breaded and fried on their own. Game, from those same woods, is popular cooked "i salmì" (stewed in butter and a wine-ragout). And finally the unique, unmistakably scented truffle, which seems to have a preference for the territory here which is not as overwhelmed by intensified vine growing as other areas. A renowned truffle market is held annually at Ceva.
These simple, time-honoured and authentic flavours are complemented and enhanced by Dolcetto wine in a multitude of quintessential pairings. A bottle should never be missing from the table of anyone stopping to savour local specialities.