From white truffles and Barolo wines to Occitan mountain recipes and the cheeses of the Biellese, discover the many flavours of Piedmont on foot.
What should you eat in Piedmont? Try tajarin pasta, white truffles and hazelnut cake in the Langhe, discover Occitan specialities such as ravioles in the Alpine valleys, and taste local cheeses and Erbaluce wine in the Biellese. From vineyards to mountain villages, Piedmont's food traditions are closely connected to its landscapes.
There's much more to Piedmont than its famous wines.
In the Langhe, vineyards stretch across rolling hills, hazelnut groves surround medieval villages and old farmhouses tell the story of a region shaped by agriculture. Further north, the landscape gives way to lakes, ancient pilgrimage routes and Alpine pastures. To the west, remote valleys preserve a fascinating Occitan heritage, where French and Italian influences have mingled for centuries.
The food changes with the scenery. Rich pasta dishes and celebrated wines in the hills, hearty mountain recipes in the valleys, fresh cheeses and local specialities in the foothills of the Alps.
And perhaps that's what makes Piedmont such a rewarding destination for a walking holiday: the opportunity to discover how different landscapes have created different ways of cooking, eating and living.
Here are some of the region's most distinctive flavours, and where to enjoy them along a SloWays walking holiday.
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Alba is an excellent place to begin a culinary journey through Piedmont.
Known for its medieval towers, historic streets and gastronomic heritage, the town is particularly famous for the Alba white truffle, one of Italy's most prized ingredients.
White truffles grow underground in association with the roots of certain trees, and their distinctive aroma is best appreciated in simple dishes that allow them to take centre stage.
One of the most traditional ways to enjoy them is with tajarin, the delicate, thin egg pasta typical of the Langhe. Often served with butter or a light sauce, tajarin becomes an especially memorable dish when topped with freshly shaved white truffle.
Autumn is the main season for Alba white truffles, but the region has plenty to offer throughout the year.
Another local favourite is agnolotti del plin, small parcels of fresh pasta traditionally filled with roasted meat and vegetables. Their name comes from the little pinch, or plin, used to seal each piece.
For something different, try vitello tonnato, thin slices of veal served with a creamy tuna-based sauce, or brasato al Barolo, beef slowly braised in red wine until tender.
These dishes reflect a culinary tradition rooted in farming, seasonal ingredients and recipes passed down through generations.
Beyond Alba, the Langhe invite you to explore hilltop villages, historic castles and vineyard-covered landscapes, with plenty of opportunities to discover the local cuisine along the way.
Walk it with SloWays: Our Barbera to Barolo and Barolo to Barbaresco walking holidays explore the Langhe, connecting Alba with some of Piedmont's most celebrated wine villages.
In the Langhe, wine is part of the landscape.
The vineyards that cover the hills produce some of Italy's best-known reds, and many of the villages you'll encounter have given their names to wines celebrated around the world.
Barolo, made from Nebbiolo grapes, is known for its complex aromas, structure and ageing potential.
Barbaresco, also made from Nebbiolo, comes from a different production area and offers another expression of the same grape.
Then there's Barbera, one of Piedmont's most widely grown red grape varieties, often appreciated for its lively acidity and food-friendly character.
What makes these wines particularly interesting is how closely they're connected to their place of origin.
Walking through the vineyards allows you to appreciate the hills, slopes and changing landscapes that have shaped the region's winemaking traditions.
And at the end of the day, a glass of local wine becomes more than a tasting experience: it's another way to understand the place you've spent the day exploring.
But the Langhe aren't only about wine.
You'll also pass through hazelnut groves, another distinctive feature of the region's countryside.
The celebrated Nocciola Piemonte IGP is used in traditional desserts, biscuits and chocolate, including torta di nocciole, a fragrant hazelnut cake that's particularly good with coffee.
And then there's gianduja, the famous combination of chocolate and hazelnuts closely associated with Piedmont's confectionery tradition.
It's one of the pleasures of travelling on foot: spending the morning among vineyards and hazelnut groves, then enjoying the flavours they produce at the end of the day.
Walk it with SloWays: Follow the Barbera to Barolo route or discover the villages and vineyards of the Barolo to Barbaresco walking holiday.
Leave the vineyards behind and head towards the western Alps, and Piedmont reveals an entirely different culinary identity.
Val Maira is one of the region's lesser-known mountain valleys, close to the French border. Here, the landscape is made up of forests, high pastures, stone villages and dramatic Alpine peaks.
But what makes this valley particularly fascinating is its Occitan heritage.
Occitan culture extends across parts of southern France and the Italian Alps, and its influence is still visible in Val Maira's language, architecture, music and food.
The cuisine is rooted in mountain life, with simple, nourishing ingredients and recipes designed to make the most of what was available.
One speciality worth looking for is ravioles, a traditional dish of small, elongated dumplings made with potatoes and flour, often enriched with local cheese and served with melted butter.
Despite their name, they're quite different from the filled ravioli found elsewhere in Italy.
Another dish associated with the Occitan valleys is gnocchi al Castelmagno, made with the celebrated local cheese, whose rich flavour works particularly well with potato-based dishes.
You may also encounter tourto, a traditional rustic preparation associated with Occitan cooking, with recipes that vary between communities.
And, as in many Alpine regions, cheeses, polenta and hearty soups remain an important part of the local food culture.
These are dishes that make particular sense after a day spent walking through mountain landscapes.
In Val Maira, the connection between food and place feels especially strong. The valley's relative isolation helped preserve traditions that might otherwise have disappeared, while its historical connections with France created a cultural identity unlike anywhere else in Piedmont.
Walk it with SloWays: Our Val Maira walking holiday takes you through remote Alpine villages, forests and mountain landscapes, with opportunities to discover local Occitan and Piedmontese cuisine.
Further north, the Biellese offers yet another side of Piedmont.
This is a landscape of lakes, forests, ancient villages and Alpine foothills, where walking routes connect rural communities with historic sanctuaries.
The local cuisine reflects both its agricultural traditions and its mountain environment.
One of the area's most distinctive products is Toma Biellese, a traditional cheese made from cow's milk, often enjoyed with bread or used in regional dishes.
Another speciality is Maccagno, a mountain cheese associated with the pastures of the Biellese Alps.
For something particularly comforting, look out for polenta concia, a rich dish of polenta enriched with butter and cheese, especially welcome after a day spent walking in cooler weather.
And if you're looking for something sweet, the area has its own traditional biscuits and pastries, including canestrelli and other local specialities.
The Biellese also offers an interesting introduction to the wines of northern Piedmont.
Around Lake Viverone and the neighbouring Canavese area, you'll find Erbaluce di Caluso DOCG, a white wine produced from the Erbaluce grape.
It can be enjoyed in different styles, including still, sparkling and sweet passito versions, offering a contrast to the famous red wines of the Langhe.
The landscapes are equally varied.
The Cammino di Oropa leads from Santhià towards the Sanctuary of Oropa, crossing the Serra Morenica, wooded hills, historic villages and the foothills of the Biellese Alps.
Along the way, you'll discover a quieter Piedmont, where local traditions and everyday life are as much a part of the journey as the destination itself.
Walk it with SloWays: Our Cammino di Oropa offers a gentle introduction to walking holidays, connecting historic villages, natural landscapes and the remarkable Sanctuary of Oropa.
Piedmont's mountains extend far beyond Val Maira and the Biellese.
In valleys such as Val Chisone and Val Germanasca, close to the French border, food traditions have been shaped by Alpine agriculture, seasonal ingredients and centuries of cultural exchange.
Here, the cuisine is often hearty and practical, built around ingredients that could be produced, preserved and enjoyed throughout the year.
Cheese, potatoes, polenta and local vegetables appear in many traditional recipes, alongside dishes that reflect the region's mountain heritage.
One of the pleasures of travelling through these valleys is discovering how recipes change from one community to another, even across relatively short distances.
The landscape changes too.
Forests, high pastures and stone villages create a very different atmosphere from the vineyard-covered hills of the Langhe.
And after a day spent exploring mountain paths, a simple meal prepared with local ingredients can feel particularly satisfying.
Walk it with SloWays: Our Val Chisone and Val Germanasca walking holiday explores these quieter Alpine valleys, combining mountain scenery, traditional villages and opportunities to discover local food culture.
Absolutely. Piedmont is particularly rewarding for travellers who enjoy discovering a destination through both its landscapes and its food.
The region offers very different walking experiences, each connected to its own culinary traditions.
In the Langhe, you can follow trails between vineyards and hilltop villages, discovering celebrated wines, handmade pasta and hazelnut desserts.
In Val Maira, the scenery becomes wilder and more mountainous, with Occitan culture adding another dimension to the journey.
The Cammino di Oropa offers a gentler route through the Biellese, connecting rural landscapes, historic villages and Alpine foothills.
And in Val Chisone and Val Germanasca, quiet mountain paths reveal another side of Piedmont's cultural and culinary heritage.
These are walking holidays rather than dedicated food tours, but they offer plenty of opportunities to discover regional specialities independently.
Because food is often one of the most memorable ways to understand the places you visit.
From the vineyards of the Langhe to the Occitan villages of Val Maira and the Alpine landscapes of the Biellese, Piedmont offers an extraordinary variety of flavours.
Each area has its own ingredients, recipes and traditions, shaped by the landscape and the people who have lived there for generations.
And while the region is celebrated for its wines, truffles and chocolate, some of its most memorable food experiences are found in quieter places: a mountain refuge, a small village restaurant or a family-run inn after a day on the trail.
With SloWays, you can discover these different sides of Piedmont at your own pace, choosing between vineyard walks, historic pilgrimage routes and mountain adventures.
Explore our walking holidays in Piedmont and discover a region that's every bit as rewarding to taste as it is to explore.
Written by the SloWays Team
Nominee Best Specialist Tour Operator 2026
