A regional dining guide focused on established restaurants, local cuisine and the character of the province. Erika Gotta, chef at La Bursch in Campiglia Cervo — one of the leading contemporary voices of the Province of Biella. The Province of Biella is one of Piedmont’s most distinctive gastronomic territories. Smaller and less internationally famous than the Langhe, it combines mountain cooking, Alpine cheeses, polenta, Fassona beef, freshwater traditions, historic villages

Traditional Piedmont Ratafià from Andorno Micca made with black cherries, controlled spice extraction, careful filtration and long maturation.