The province of Cuneo expresses his culinary personality through dishes that are inspired by ancient traditions. The absolute king of the table is definitely the white Alba truffle (Tuber Magnum Pico) whose production area is represented by the Langhe hills of Cuneo, Monferrato and Roero to it joins the widespread black truffle in its variants, the summer one and the winter one. Its use reaches its peak with the “tajarin” or “agnolotti”, which represent the first courses for excellence across the province. Among the products of excellence are the Cervere leeks, the snails of Cherasco (main center of Italian production), the mushrooms of the Ligurian Apennine and the chestnuts that in this province have been awarded the IGP and that are used in confectionery for the preparation of the “castagnaccio” or for the preparation of the “marron glacee”. Also very important are the cheeses. The province has five products with the label DOP: Toma Piemontese, Raschera, Murazzano, the Bra and the Castelmagno. The latter in particular is often used as a condiment for pasta dishes like gnocchi. The A main courses have a strong personality the like the “mixed boiled meats” and the braised meat with Barolo. Even the wines are of significant importance in the food culture of Cuneo infact among them there are some world excellences: Barolo DOCG and Barbaresco DOCG. But many others follow like the Dolcetto di Diano d’Alba DOCG, the Barbera d’Alba DOC, the Nebbiolo d’Alba DOC and the Colline Saluzzesi DOC. Local typical desserts are: the nougat of Alba, made with honey, sugar and almonds, and the “Cuneesi al rum”, large chocolates prepared with two meringue wafers enclosing a dark chocolate cream and rum.