From the Shadow of Mont Blanc to the Barolo Hills: My Langhe Valley Experience

We met and interviewed Marc, a young man from the Aosta Valley visiting the Langhe region, who compared these two magical places over two glasses of wine:

"Hi everyone! I'm Marc, and usually, I spend my days between the snowy peaks and the stone walls of my beloved Aosta Valley. For the first time, I put my skis away and headed south, into the heart of Piedmont: the Langhe.

I can tell you right away that it was a journey of discovery, where every hill and every dish made me reflect on how different we are, yet at the same time, profoundly connected. Mountain versus hill, polenta versus egg pasta, but with the same, warm spirit of the North-West.

Climate and Landscape: The Vertigo and the Sweetness

As soon as I arrived, the first thing that struck me was the softness of the landscape.

At home, in the Valley, the climate is alpine: intense, dry cold in winter, cool summers, and everywhere the eye rests there is the majestic, rugged profile of the mountains dominating the view, with snow acting as a blanket for most of the year. Nature is untamed, and the villages are built with stone to defy the wind and frost.

Here in the Langhe, it’s a completely different tune! The hills are rolling and welcoming, painted by vineyards like green waves. The climate is more continental, summers are definitely warmer (there's no cool, high-altitude air), and winters, while cold, see much less snow than we do.

Key Similarity? The love for one's land, the toil, and the dedication to transforming a sometimes difficult nature into unique excellences: the winegrower among these hills is no less hardworking than the alpine herdsman on our pastures.

Palate Delights: Cheese and Butter vs. Oil and Truffles

This is the most fun chapter. Our Aosta Valley cuisine is an anthem to the mountain and its alpine dairy products: strong, fatty, and caloric cheeses, perfect for facing the cold.

Aosta Valley (The Mountain)	Langhe (The Hill)
Predominance of Fontina DOP, lardo (cured pork fat), game meat (civet di camoscio - chamois stew), Polenta concia (rich in butter and cheese).	Key players are Raw meat (Carne cruda all'Albese), White Truffle, fresh egg pasta (like Tajarin), rich sauces like Bagna Cauda.
I drink Genepy or a sip of wine from the Grolla (the friendship cup).	I drink Barolo or Barbaresco, red nectars that have the colour of the earth.

The great difference: In the Langhe, the use of butter is flanked and sometimes replaced by oil and broth, and there's a variety of vegetables that, I admit, are less common in our valleys due to the harsh climate. The Carne all'Albese (raw beef) was a revelation; at our place, we only think of stews and braises!

Key Similarity? The robust and honest use of primary ingredients. Both our Fontina and your Carne all'Albese are products of the highest quality, celebrated for their authenticity and deep connection to the territory. Both cuisines are rich and generous—definitely not for dieters!

Culture and Folklore: Between Masche and Manteillons

When it comes to traditions, we are close but not identical.

In the Aosta Valley, folklore often revolves around the figure of the heroic alpine herdsman, stories of saints, and legends tied to the majestic peaks. We have the Manteillons (mountain sprites) who play tricks at night, and legends of dragons and hidden treasures in castles. Our culture also has strong Franco-Provençal roots (in fact, we speak the patois).

In the Langhe, I was told in hushed tones about the Masche. And what a fright! The Masche (witches) of the Langhe are women with powers of metamorphosis (cats, vipers, birds) who can bring bad luck or steal breath. There is an atmosphere of earthly magic linked to the fields and the peasant world, where witches are the scapegoats for weather whims and ruined harvests.

Key Similarity? The need to give a name and a face (often female) to the mystery and fears of the natural world. Whether it's the "masca" who spoils the harvest or the "Manteillon" who scares the livestock, both traditions seek to explain the inexplicable.

Conclusion: A Union of Character

It will be strange to go home. I will miss the gentle view of these hills that seem designed for pleasure. But I will also miss the taste of a glass of Barolo drunk while admiring the autumn vineyards.

If the Aosta Valley is an eagle soaring high, strong and majestic, the Langhe are a wise fox moving stealthily among the rows, rich in secrets and hidden treasures. Two worlds with a strong character, forged by challenging environmental conditions, that have found their way to transform hard work into pure excellence.

Which do I prefer? I could never choose. But now I have two homes in my heart, two worlds to tell tales about, and above all, two exceptional cuisines to keep me warm through the next winter!