The Piedmont Plate
A Culinary Immersion in Italy’s Most Influential Food Region
Markets, Producers, and Culinary Traditions with Chef Trine Hahnemann
October 10–14 | Cascina Massapè
Set among the vineyards and forests of Italy’s Langhe region, this four-day immersion explores the culinary culture of Piedmont, one of Europe’s most celebrated gastronomic landscapes.
Historically shaped by the House of Savoy, Piedmont sat at the crossroads of France, Switzerland, and Italy, creating a cuisine that balances rustic Alpine traditions with refinement and technical precision. Trade routes linking the region to the Mediterranean brought ingredients such as anchovies and salt, inspiring iconic dishes like Bagna Cauda.
Today, Piedmont is renowned for the White Truffle of Alba, Langhe hazelnuts, artisanal cheeses, and world-famous wines including Barolo, Barbera, and Alta Langa.
Through visits to markets, vineyards, producers, and rice fields, participants will explore the region’s terroir while cooking alongside Chef Trine Hahnemann. Together, we will prepare traditional dishes including tajarin, Agnolotti del Plin, risotto, and seasonal recipes inspired by local ingredients.
Limited to 12 guests, this intimate experience offers rare access to the people, places, and traditions that define Piedmontese cuisine.
Itinerary
Day 1 – Saturday, October 10th: Arrival & Welcome
Arrive and settle into Cascina Massapè, a beautifully restored farmhouse nestled among the vineyards and forests of the Langhe. Check-in from 16:00
We begin our culinary exploration with a hands-on cooking workshop with Chef Trine Hahnemann who has been living on the outskirts of Canelli for the last four years. Together, we will prepare a seasonal Piedmontese dinner inspired by the region's rich culinary traditions at her restored farmhouse. The menu features hand-cut tajarin with hazelnuts and foraged porcini mushrooms, accompanied by vibrant salads and vegetables harvested from Trine's garden.
We will have dinner on the terrace with local wines as we welcome one another and begin our exploration of Piedmont's extraordinary food, wine, and culture.
Day 2 – Sunday, October 11th: Alba, White Truffles & the Underground Cathedrals of Canelli
After breakfast, we travel to Alba, the gastronomic heart of the Langhe and the town most closely associated with the legendary White Truffle of Alba. On the opening day of the International White Truffle Fair, we begin with a guided visit to the Truffle Museum, exploring the history, terroir, and traditions behind one of the world's most coveted culinary treasures before immersing ourselves in the fair's vibrant atmosphere, where producers, artisans, and food lovers gather to celebrate Piedmont's rich gastronomic heritage.
Following a leisurely lunch in Alba, we journey to Canelli to discover the remarkable UNESCO-listed "Underground Cathedrals", vast historic cellars carved beneath the town and home to some of Italy's finest sparkling wines.
A private tasting at Contratto introduces Alta Langa DOCG, Piedmont's prestigious traditional-method sparkling wine.
The day concludes back at Cascina Massapè with a relaxed seasonal dinner prepared by a local chef, thoughtfully paired with wines from across Piedmont.
Day 3 – Monday, October 12th: Hazelnuts, Heritage Breeds & the Flavours of the Piedmont Countryside
Today we explore the agricultural traditions and biodiversity that define the Langhe landscape.
Our morning begins at Scoiattolo Rosso, a family farm dedicated to the cultivation of Piedmont IGP hazelnuts and sustainable beekeeping. During a guided visit, we will learn how the farm balances tradition, biodiversity, and organic farming practices while producing some of the region's finest hazelnuts, chestnut honey, acacia honey, and wildflower honey. The visit offers insight into the vital role bees play in maintaining healthy ecosystems and preserving the agricultural heritage of the region.
We continue to Pascoli di Amaltea, a Slow Food-supported farm in the hills of Mombarcaro. Here, guests will visit the pastures and dairy, gaining an understanding of the farm's philosophy and commitment to regenerative agriculture. A guided tasting of artisanal cheeses, paired with local wines and farmhouse cider, concludes with fresh ricotta drizzled with the farm's own honey.
Back at Cascina Massapè, gather for a hands-on cooking workshop with Chef Trine Hahnemann, followed by dinner featuring iconic Piedmontese dishes. Together we will prepare Bagna Cauda, the celebrated anchovy and garlic dip that reflects the region's historic trade routes, crisp Grissini inspired by the Savoy court of Turin, and a seasonal risotto enriched with Barolo wine.
DAY 4 - Tuesday, October 13th: Rice Fields, Risotto & Piedmont's Wine Traditions
Today we journey to the fertile plains of Novara, home to one of Europe's most important rice-growing regions and the birthplace of Italy's celebrated risotto culture. During a visit to Riso Buono, we will explore the history, cultivation, and production of the region's renowned rice varieties while gaining insight into the landscapes that have shaped this essential ingredient for generations.
In the afternoon, we visit Bava Winery, a historic family estate with deep roots in Piedmontese winemaking. Guests will enjoy a guided cellar tour and aperitivo, exploring the region's distinctive wine culture through a tasting of local varietals and sparkling wines.
Returning to Cascina Massapè, we gather for an afternoon of cooking and conviviality. Together with Chef Trine Hahnemann, we will prepare Agnolotti del Plin, one of Piedmont's most iconic filled pastas, accompanied by seasonal salads inspired by the harvest.
Dinner is served with local wines and a guided exploration of Piedmont's signature grape varieties, including Nebbiolo, Barbera, and Alta Langa sparkling wine.
Day 5 – Wednesday, October 14th
Departure Day
Breakfast and group transfer to the airport or onward travel connections.
*Program subject to change
Chef Trine Hahnaman
YOUR CHEF HOST
Trine Hahnemann is an acclaimed Danish chef, author, entrepreneur, and internationally recognized advocate for sustainable food systems. For more than three decades, she has championed organic agriculture, farm-to-table cooking, vegetable-forward cuisine, and food as a vehicle for culture and storytelling.
Trine founded and led several pioneering food businesses in Copenhagen, including a large-scale organic catering and canteen company serving up to 4,000 meals daily, as well as Hahnemanns Køkken, a fully organic bakery, eatery, and cooking school. She also managed the restaurants and canteens of the Danish Parliament for seven years.
A sought-after speaker and educator, Trine has presented at TEDx Krakow, the Oxford Food Symposium, and the James Beard House in New York. She serves on the International Advisory Board of the Basque Culinary Center and has authored numerous award-winning cookbooks, including Copenhagen Food & Stories and Simply Scandinavian.
Today, Trine lives in Piemonte, where she continues to cook, write, teach, and explore the connections between food, agriculture, and culture.
Pricing
3000€ per person ($4800 CND)
2700€ per person double occupancy
What’s Included
Breakfasts, lunches, and dinners, as well as snacks and beverages. Some wine and beer.
Expertise and support of your Terroir Hosts.
Local experts and guides.
Gratuities for accommodations, meals, guiding or transport.
Coach transportation during the tour.
Extras
Airfare to the destination.
Personal expenses (shopping, meals and drinks, when not with the group)
Personal travel insurance
