In the shops of La Morra, but not only here, you can buy many high quality food specialties.
From the Cacciatorini al Barolo, (Barolo flavoured salami) and cooked salami all the way to goat cheese with designation of origin: “Murazzano”, which you can find at the “Langa Market”; from the hazelnut cake and the fabulous Lamorresi with Barolo (chocolate pralines from La Morra) to the grappas made in the pastry workshop of “G.Cogno”; not to mention the “meliga” pastries (cornmeal pastries – corn in Piedmontese dialect is “meliga”) and the various flour mixes of the “Mulino Sobrino.”
The restaurants and taverns offer the typical cuisine of the Langhe, but the chefs often put their imagination and skills to work offering their personal interpretation of traditional dishes.
After an inviting series of appetizers where meat dishes and seasonal vegetables are served with tuna sauce and mayonnaise, perfumed with garlic and anchovy reminiscent of the nearby Liguria, you may enjoy a first course with tagliatelle (the Piedmontese “tajarin”) and “ravioli del plin” (small ravioli filled with mixed meat), made by hand, followed by steaming roasts and game; then comes the cheese, the Murazzano d.o.c. from Langhe or other cheeses from the pastures near Cuneo, such as the Bra, the Castelmagno e the Raschera cheese; and finally, the grand finale of desserts: Bonet, Hazelnut cake and the Panna cotta.
All courses are accompanied by the great red wines from La Morra.
With the starters, you can match a persuasive Dolcetto; with the first courses, a vigorous Barbera or a convincing Nebbiolo; with the meat, a triumphant Barolo, still young and bold, is a must; Barolo again, but already in his prime, with cheese; the lovely Moscato (white from the hills of neighboring countries) with desserts; finally, the traditional end of meal Barolo Chinato, a wine flavored with herbs and spices.