Restaurants in the province of Alessandria

Alessandria joins three areas that resemble each other very little: the Monferrato, the Tortona hills and the plain. It has a white grape that has recently become a phenomenon, and a patient cooking of meat.

What you eat here

• Agnolotti — the small pinched *del plin*, and the square ones filled with roast meat. They are sometimes served on a napkin, with no sauce at all.
• Brasato and bollito misto with its seven sauces, among them the green *bagnet*.
• Rabaton — ricotta and herb dumplings baked in the oven, a Tortona dish.
• Salame nobile del Giarolo and *filetto baciato* from Ponzone, a salame with a whole fillet inside.
• Krumiri from Casale and baci di dama, Monferrato biscuits.

The wine

Timorasso from the Tortona hills is a white that ages a decade, and thirty years ago had nearly vanished; the Monferrato makes Barbera, Grignolino, Dolcetto and Gavi DOCG, from Cortese.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.