ADVANTAGES OF DIRECTBOOKING
Monferrato food and wine
Monferrato food and wine
Monferrato is an area renowned not only for its spectacular landscapes, but also for its food and wine tradition.
A UNESCO World Heritage Site since 2014, and advertised with all of Piedmont by Lonely Planet as the first Italian region to visit.
The typical villages, which hide real jewels such as the characteristic infernot, are worth a visit. But we must absolutely not miss the opportunity to taste local wines and cheeses: the Monferrato area stands out for the many family-run farmhouses present, very fragmented realities often owning very small plots.
Here’s a small guide of the most renowned traditional wines and cheeses:
Wines
Barbera Monferrato
The typical Piedmontese red wine. It has the right balance between acidity and freshness.
The most representative and characteristic Piedmontese wine. It goes well with every course of the meal, enriching and enhancing its flavor with its flavor. Also pleasant between meals.
Cantavenna Ruby
The color is light ruby red with garnet reflections, the smell is a vinous characteristic scent, while the flavor is dry and full. The minimum strength must be 11.5° with aging of at least one year.
Grignolino Monferrato Casalese
A perfect red wine for summer, to always keep cool, perfect for any occasion: from an aperitif to an improvised after dinner
A pale and at the same time very bright ruby red, the nose expresses a beautiful bouquet composed of floral and slightly fruity notes. In the mouth it is dry and very fresh.
Malvasia di Catorzo d’Asti
Sweet red wine, for dessert, produced from the grapes of the vine of the same name in a small area between the provinces of Asti and Alessandria in the surroundings of the municipality of Casorzo, from which the wine takes its name. It is vinified in the red or rosé, sparkling wine and passito types. With a low alcohol content it is to be enjoyed fresh.
Gabian
Gabiano DOC is produced on the last series of Monferrato hills that descend towards the Po in the province of Alessandria. It is obtained from the traditional vinification of selected Barbera grapes (90 to 95%) and Freisa and Grignolino for the remaining part. Its color is ruby red of medium intensity and the aroma is elegant, vinous and slightly spicy.
Castelmagno
Castelmagno ages for at least 6 months. It has been known since at least 1277.
Raw skimmed cow’s milk is used, it has a semi-hard straw and grainy paste, with greenish-blue blueing after maturation. Strong flavour, it should be accompanied with honeys or jams. It is enhanced with polenta and gnocchi.
Montebore
Montebore was already known in the 12th century, and in 1489 it was served at the wedding dinner between Gian Galeazzo Sforza and Isabella of Aragon. It is in the shape of a concentric tower that narrows upwards. E’ the result of overlapping three or five layers of cheese, which then blend into each other. It is made with raw mixed milk and has a soft white paste.
It goes perfectly with chestnut honey and honeydew, orange jams, “cugnà”, the typical Piedmontese jam made from grape must.
Toma Piemontese DOP
Semi-fat or fatty cheese, short or medium matured, with a semi-hard texture. Made with cow’s milk, it belongs to the category of washed crusts. Maturation varies from 20 to 45 days, depending on the format. E’ a fatty or semi-fat, table cheese.
It grates in the “bruss”. It goes well with dry Magnus Langhe Chardonnay, or a sparkling and light red like Barbera del Monferrato.
Hotel Diamante is the ideal starting point for a food and wine “trip” in the heart of Monferrato; our staff will be happy to give advice on local products.
Bonarda
Bonarda is a vine from Piedmont from which the DOC Piemonte Bonarda wine is obtained, the production of which is permitted in the provinces of Alessandria, Asti and Cuneo.
The color of the wine obtained is intense ruby red, with a fruity aroma and dry flavor with medium structure. All-meal wine goes well with Piedmontese appetizers, first courses and second courses of meat, including white ones.
Cheeses
Robiola di Roccaverano DOP
Fat cheese, fresh or short-matured, soft. Produced in the provinces of Asti and Alessandria, with only goat’s milk, or mixed with sheep and cow.
It is often wrapped in leaves (chestnut, cherry, fig, cabbage), to make it mature more quickly and give it particular personality characteristics. Grape mustard (is the accompaniment par excellence.
Room Only - Overnight stay only, payment at the hotel
PACKAGE INCLUDES:
• Overnight stay
• FREE Wi-Fi throughout the Hotel,
• Free outdoor parking
It’s the unbeatable price you were looking for.
CONTACT US
Ask for a quote
IL DIAMANTE
The curiosities of Alessandria!
I Rabaton
Alexandrian specialties: large elongated gnocchi “rolled” in flour, traditionally with herbs (today often chard or spinach). A simple and identifying first course, to look for in the typical restaurants of the centre.
Serravalle Outlet
20 minutes from the hotel, the McArthurGlen in Serravalle is the largest outlet in Europe: over 180 brands, including Italian and international, catering and family areas. Perfect for targeted shopping between a call and dinner.
Bike Tourism
Among vineyards and villages: itineraries from 20 to 45 km towards Monferrato, the Gavi hills or Acqui Terme. Maps in reception and bike storage in the covered garage: pedal as much as you want, return without complications.
The Borsalino Museum
History, style and manufacturing of the hat symbol of Alessandria, from 1857 to today. An essential and engaging journey; upon request, we can help you organize dedicated visits.