It is an ancient typical recipe of Alba and Langhe (Piedmont) prepared by the housewives of the time to overcome the particular conditions of necessity of the winter season. The ingredients were in fact traditionally found after the fruit was harvested. Then the last bunches of grapes, the apples left to be picked on the trees, as well as the pears and quinces were cooked with walnuts and hazelnuts, other typical fruits of Alba and the Langhe.

It can be tasted not only on bread for a substantial snack, but also on boiled meats. The flavor is enhanced on cheeses and is certainly one of the best combinations with it. More imaginative but certainly effective combinations are with vanilla ice cream or on a fresh granita.


Cognà sauce with Albese 110gr. Miglioretti Farm