“Ravioli del Plin” are a Piedmontese traditional dish. Their name (plin) derives from the pinch made to the pastry to contain the filling, closed in a thin flaky pastry.
Their are filled tiny pockets...
"Salsiccia di Bra" (sausage) is the only veal sausage that can boast a Royal Grant given by Re Carlo Alberto di Savoia, in 1847. In particular, by this grant, the production of bovine sausage was forbidden in the entire national territory aside from Bra and its local butchers.
Since then, proud city butchers have been passing on the recipe from father to son. It is made out of lean veal and 20-30% of pork-bacon, minced together with seasoning and wrapped into its own sausage casing.
From the Langhe, a land of great Piedmontese wines, but also of White Truffle and hazelnuts, here's for you
the "torta di nocciole" (hazelnut cake). It's a typical product of the Langhe, where the hazelnut cultivation is very widespread.
It was the famous dessert that grandmathers prepared at home for the grandchildren. Good to be enjoyed alone, the hazelnut cake reaches its peak of flavor if served with a warm zabajone cream.
Come to taste all this delicousness at Restaurant Il Principe of the Hotel Cavalieri in Bra.