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The name means 'lady's kisses', and in Mondovì these tiny hazelnut cookies are pressed together with a chocolate center so they look like a secret embrace.
Mondovì's torta di nocciole celebrates the region's famed Tonda Gentile hazelnuts, its toasted-nut aroma is so intense people often mistake it for pure chocolate.
Gianduiotto is a silky, boat-shaped chocolate made with local hazelnut paste, it was born during cocoa shortages and became Piedmont's most elegant sweet.
Agnolotti from Mondovì are tiny folded pasta pockets traditionally stuffed with roasted meats and vegetable scraps, they were created to stretch a little meat into many festive portions.
Bagna cauda is a warm, garlicky anchovy dip served communally in Mondovì, it was invented as a peasant winter ritual meant to bring neighbors together around vegetables and bread.
Vitello tonnato pairs chilled, silky veal with a creamy tuna-caper sauce, the contrast was a clever Piedmontese trick to turn simple roast veal into a celebrated summer dish.
Barolo from the hills near Mondovì is often called the king of wines for its powerful tannins and layered aromas of rose and tar, it matures for years to reveal remarkable depth.
Barbera offers bright acidity and juicy cherry notes, in Mondovì winemakers often favor a fresh, fruit-forward style that matches perfectly with the region's hearty cuisine.
Vermouth was perfected in nearby Turin and became Piedmont's signature apéritif, in Mondovì it is commonly infused with local botanicals which add a bittersweet, aromatic lift to pre-dinner glasses.
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Regional lines to Turin, Savona, Cuneo
Regional connections to Turin, Ventimiglia and local services
National and high speed connections to Milan, Rome, Genoa
From Turin airport use SADEM or train to Turin city, then a regional train to Mondovì; or rent a car for flexibility.
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