nougat, hazelnut cake, “gianduja” (= typical Piedmontese soft hazelnut pastry chocolate) cream, “Bacio di Langa” cake (= hazelnut cake with a filling of gianduja cream), hazelnut biscuits, chocolate truffles, hazelnut jam, toasted and sugared hazelnuts, bitter chocolate, Barolo chinato-flavoured chocolates, Moscato passito wine-flavoured chocolates, Rhum- flavoured chocolates, “gianduiotti” (= gianduja chocolates), “amaretti” (= almond-flavoured biscuits), “brutti e buoni” (= hazelnut-flavoured biscuits), corn meal biscuits, chestnuts in syrop, chestnut cream, eggnog, “tajarin”(= egg pasta), honey vinegar, boletus mushroom gravy, sausage and Barolo wine gravy, nettle sauce, fondue (= cheese sauce), cheese, “bagna caoda” (= anchovy and garlic sauce), cognà ( = grapes sweet mustard), Moscato wine jelly, mixed local honeys, hazelnut oil, natural herbs and Barolo vinegar- flavoured iodine salt, natural herbs and Moscato vinegar-flavoured iodine salt. |