BartoBar itinerary stretches across the Langa hills, from Barbaresco to Barolo districts passing through Alta Langa. This is a 124 km long route divided into seven stages full of those many natural, cultural and wine and food treasures which you’ll discover during your “andar per langa”, as the locals call the touristic wandering across the area. Langa del Barbaresco is the eastern part of this region and stretches from Alba towards the pleasant Moscato hills of Asti, with beautiful shelves on the close Roero district. In this area, which includes the municipalities of Barbaresco, Neive, Treiso and the suburb of Alba San Rocco Seno d’Elvio, the great noble wine Barbaresco is produced. The wide vine cultivated hills extend for many square kilometers as far as the eye can see, just interrupted by the calanque erosions of Rocche and by Tanaro river, which separates Langa from Roero district.
The villages are real treasures sheltered on hilltops, where art and culture mix together with wine aromas creating a timeless emotion atmosphere. Langa del Barolo is a limited land stripe which stretches south from Alba and whose cultural centre is Barolo, birthplace of the notorious “king of wines”.
The hill landscape is a sequence of mild vine cultivated slopes, on which grapevine rows draw precise geometries. On hilltops stand up medieval fortress and castles, among which you can recognize Serralunga, Barolo, Roddi, Castiglione Falletto, and Grinzane Cavour, formerly residence of Camillo Benso Count of Cavour, the famous statesman and winemaker. Finally, Alta Langa is located on the borderline with Liguria and represents the wildest and the most severe area of the whole district. The hills, too high to allow grapevine growing, are here characterized by hazelnut cultivations, grazing and woods. A part from the world famous vine varieties, Langa district is also well known for its peculiar food tradition, which finds its roots in the big contrast between poor farmer dishes and middle-class rich recipes. The most notorious product is certainly the white truffle, an excellent precious subterranean fungus which acquires in this area its best organoleptic features, deriving from the unique combination of climate, ground composition and vegetation. One of the best way to appreciate it, is to serve some thin flakes on a pan fried egg, but it is also delicious if combined with other local dishes such as “fonduta” (cheese fondue), “tajarin” (homemade egg noodles), or “battuta al coltello” (knife cut red meat). Other traditional Langa recipes are: “vitello tonnato” (veal with tuna sauce), “lingua in salsa2 (boiled tongue with sauce), “acciughe al verde” (anchovies with parsley and garlic green sauce), “agnolotti del plin” (small homemade ravioli), “bollito misto” (mixed boiled meat) and “fritto misto” (variety of fried meat, vegetables and fruits.)