Our Bed & Breakfast is located in the municipality of Rosignano Monferrato, common in the hills Alexandrian, known for Castle Uviglie and to be the background of the painting “Dawn Sunday” made in 1915 by Angelo Morbelli, a painter who lived for long time in a house purchased in Fraction Colma.
There are various interpretations and assumptions on the etymology of the word “Monferrato”, but to date no certain. Among the most plausible is reminiscent supported by Aldo Ricaldone that would result from “Monte” and “farro”, a variety of wheat; another according to which derives from the Latin “Mons ferax”, ie upstream fertile and rich; another still refers to the irons left by the Romans in their conquest, from which “Mons ferratus”. Finally, an interpretation, which is the most suggestive but far-fetched, it derives from a legend that Aleramo, wanting to shoe a horse, and not finding the right materials, used a brick (“mun” in Monferrato) and so the horse was shod ” Brother “: hence the name Monferrato.
The Monferrato is one of the most famous Italian wine regions in the world, especially with regard to red wines and sparkling wines. The dry climate continental with hot summers prone to drought and cold winters and the particular hydrogeological land are favorable to viticulture, which, however, is dominant in all the territory, making the wine is not only an element of economic wealth of ‘ entire region but also a true symbol of the culture and tradition Monferrina. The widespread dissemination of indigenous grapes and consequently of a wide variety of wines, witness them.
The typical cuisine of Monferrato besides the renowned wines includes a wide variety of foods ranging from meat, fish, vegetables, cheese, and dishes typically Monferrato, which have now reached a reputation not only nationally but also internationally. They include, among the first courses, agnolotti “al plin” (literally “to pinch”), the “Tajarin” (noodles purposes rich eggs served with different sauces), risotto of Casale, the mushroom rice and the red wine, vegetable soups, polenta with fried cod or “loan”. Worthy of mention and most well known is the Bagna cauda. Among the meats: tripe, zampini (batciuà), chickpeas with head, oxtail (now cooked with Barbera) and cooked salami.
Typical of the Monferrato are also veal with tuna sauce, salad of raw meat of the typical Piedmontese cattle breed (finely chopped with a knife and topped with just olive oil, salt and lemon), salted anchovies in green, Russian salad of vegetables in mayonnaise, peppers scalded flame, stuffed zucchini flowers, the many pies, to name a few. Among the salami Muletta, symbol of the Monferrato tradition, traditionally made with Barbera. The mule of each delicacies is different from the others, by tradition; producing areas are typical Sala Monferrato, Cella Monte, Serralunga di Crea and Ozzano. To remind the Piedmont mixed fried and boiled meat, real trademark of this area. Among the desserts stand out the panna cotta and Bonet or Bunet, also typical of the Langhe, whose name comes from the mold of kitchen Benetta tinned copper, in which it was boiling, thus making him acquire the form of a “cap”. It is an ancestor of the pudding, when there were no gelatin, thickeners and various jellies. It is a genuine sweet prepared with cacao, amaretto and marsala, along with milk, eggs and sugar and baked in a water bath for later served cold. It is now widespread throughout the Piedmont.
The Monferrato, together with Alba, is also known as the production area of the white truffle and many are the fairs in this regard, one of all the regional fair of truffles in Montechiaro d’Asti.