Dominated by the mighty mass of the Albertino fort, Vinadio will welcome you with its characteristic stone houses, the parish church of medieval foundation and the stories of legendary giants.
An in-depth look at Fort Albertino: one of the most significant examples of military architecture in the Alps and current home of the “Mountain in Motion” exhibition, a multimedia journey that tells the story through the voices of the protagonists of the Occitan valleys.

Visit to the city of Bra (City of the international cheese fair “FORMAGGIO BRA”) with tasting of Piedmont mountain cheeses, among which the spectacular Castlemagno mountain cheese stands out. Not only Castelmagno but also mountain tome, soft goat cheeses and much more.
Bra never disappoints.

Mondovì: Breo with its shops and pedestrian areas, churches and walks.
Thanks to the historic funicular, you will reach Mondovì Piazza, the heart of the ancient Montis Regalis.
Here were the residences of authorities and notables and the main religious centers such as the Mission church with the astonishing frescoes by Andrea Pozzo.
A short walk will lead to the Belvedere Gardens which offer a spectacular panorama

When we talk about Carrù we cannot help but think of the “Fat Ox” (a regional breed of beef ox) and the fair that has celebrated its meat since the beginning of the last century. In Carrù the preparation of boiled meat is celebrated which includes 7 sauces for 7 boiled meats: head, tongue, scaramella, muscle, breast, lean, tail. Not only this but much more in rigorous respect of tradition.
Highlights dishes:
Starter: Mixed Piedmontese appetizers.
First course: Pasta Tajarin 30 eggs with Fat Ox beef ragout.
Main course: “Boiled” Fat Ox beef from Carrù.

Osteria Fuorimano, only “free-form” menus, three choices depending on the hunger of the diners. The dishes come out with rhythm and are surprisingly different among the diners who have expressed their tastes and any intolerances. Taste dishes with strong, immediate and refined flavours, which combine new recipes with the traditional preparations of the city of Cuneo.
Highlights dishes:
Starter: Sheep tartare with bottarga, garlic bread and candied lemon.
First course: Risotto with crispy eel.
Main course: Boneless quail stuffed with baked veal sausage.

It is an old carriage house, then the engine emptied the premises but left the poetry. Between the stone walls, cool in summer and heated by the stove in winter and scented by the smell of wood, poetry is interpreted according to the strict rules of tradition. Valdieri is the small village where Alessandro opened the Locanda del Falco in the old Savoy carriage depot (@SLOW FOOD and MICHELIN award winner). Excellent Occitan cuisine, good cellar of Piedmontese and non-Piedmontese wines.
Highlights dishes:
Starter: Marinated alpine trout with horseradish and chicory.
First course: Ravioles, occitan potato gnocchi, alpine butter and Plaisentif (cheese of violet).
Main course: Sambucano lamb, stewedwith white beans and bitter wild mountain herbs.

Small mountain trattoria in Varaita valley, a real gem of “Occitan” cuisine (@SLOW FOOD awarded). Juri (owner and chef) has chosen to work in the mountains, he will introduce us to a unique gastronomic experience, linked to the products and traditions of his mountain, something very profound and difficult to replicate. After only some years of work, this small trattoria has become the refuge of many Italian and French gourmets.
Highlights dishes:
Starter: Marinated anchovies, vanilla, raspberries, rocket pesto.
First course: “Mustardela”, risotto with wild garlic pesto and honey vinegar.
Main course: Diaframma lamb steak skirt with pea cream, capers and coffee powder.

Snails, snails, snails are the specialty of the village of Cherasco and above all here at the Osteria della Torre. Don’t panic because there is much more waiting for you on the table, they won’t leave you hungry. One of the most beautiful taverns in the Langhe with Michelin Bib Gourmand award-winning cuisine.
Highlights dishes:
Starter: Piemontese-style Steak tartare with hazelnuts and Alba white truffle.
First course: Potato gnocchi stuffed with snails grilled with parsley chlorophyll and green ribs.
Main course: Ruché wine Braised Piemontese Beef.