Bistrot dLanga
The cuisine of the Bistrot dLanga has roots in the concept of "tables they deserve", in the tables that offer rich dishes characterised by respect for tradition and the careful sourcing of raw ingredients.
The Bottega offers diners authentic and straightforward cuisine, which mixes simple ingredients and interprets the cursive handwriting of old notebooks filled with peasant families’ home recipes. The menu follows the rhythm of the seasons, like the daily life in the typical farmhouses of the Langhe area. Pasta is a dish traditionally made on a Sunday, kneaded strictly by hand and rolled out using the hand-wound pasta machine, ready to envelop the fillings that have been slow-cooked in the copper pot. The vitello tonnato (veal with tuna sauce) is the traditional veal dish, the bollito (stew) is served with the Langa sauces and the battuta di Fassona Piemontese is knife-cut. The bagna càuda is always served with cardoons, the hazelnuts in the cake are round and lovely, and the zabaione (egg custard) is hand-whipped.
This is the Bistrot dLanga, and it is the first shop offering the typical flavours of this area welcomed by the Mercato Centrale. An authentic journey through the flavours of a region as rich and varied as the colours of its hills, its vineyards and its autumn scents: a region that seeks to remind us that cooking – first and foremost – is about memory and emotion.
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The Bottega offers diners authentic and straightforward cuisine, which mixes simple ingredients and interprets the cursive handwriting of old notebooks filled with peasant families’ home recipes. The menu follows the rhythm of the seasons, like the daily life in the typical farmhouses of the Langhe area. Pasta is a dish traditionally made on a Sunday, kneaded strictly by hand and rolled out using the hand-wound pasta machine, ready to envelop the fillings that have been slow-cooked in the copper pot. The vitello tonnato (veal with tuna sauce) is the traditional veal dish, the bollito (stew) is served with the Langa sauces and the battuta di Fassona Piemontese is knife-cut. The bagna càuda is always served with cardoons, the hazelnuts in the cake are round and lovely, and the zabaione (egg custard) is hand-whipped.
This is the Bistrot dLanga, and it is the first shop offering the typical flavours of this area welcomed by the Mercato Centrale. An authentic journey through the flavours of a region as rich and varied as the colours of its hills, its vineyards and its autumn scents: a region that seeks to remind us that cooking – first and foremost – is about memory and emotion.
