{"id":10717,"date":"2025-07-26T12:26:29","date_gmt":"2025-07-26T10:26:29","guid":{"rendered":"https:\/\/mprunotto.com\/product\/cogna-allalbese-2\/"},"modified":"2025-07-26T12:26:29","modified_gmt":"2025-07-26T10:26:29","slug":"cogna-allalbese-2","status":"publish","type":"product","link":"https:\/\/mprunotto.com\/en\/product\/cogna-allalbese-2\/","title":{"rendered":"C\u00f6gn\u00e0 all\u2019albese"},"content":{"rendered":"

Varietal Characteristics<\/strong><\/p>\n

Apples belong to the Rosaceae family and are native to Central Asia. They have been cultivated for thousands of years. In Italy, there are about 2,000 varieties, many of which are carefully grown in Piedmont, where the climate and soil favour the growth of flavourful fruit.
\nThe apple tree can reach a height of 12 metres, with oval leaves and pinkish-white flowers that bloom in spring. The fruit, the apple, ripens between summer and autumn and varies in colour from green to yellow to red, depending on the variety. Inside are five star-shaped carpels, each containing several seeds.
\nA particular variety is the Piedmontese quince, recognisable by its irregular shape between an apple and a pear, its golden-yellow skin and its compact, grainy flesh. It is not very sweet when raw, but when cooked it releases an intense aroma and a rich flavour. Harvesting takes place in autumn, when the fruit reaches full maturity.
\nAnother Piedmontese delicacy is the Madernassa pear, native to the hamlet of the same name in Vezza d’Alba, near Alba, in the heart of the Langhe. It is thought to derive from a natural cross between the Martin Sec variety and a wild pear. The tree is rustic, hardy and very productive.
Our production process still follows a family tradition that has lasted for over 100 years. We use the best fruit grown in our orchards in Alba, to which we add fresh Dolcetto grape must and dried fruit. Everything is cooked slowly for 14-16 hours, according to an ancient recipe handed down from generation to generation. <\/p>\n","protected":false},"excerpt":{"rendered":"

C\u00f6gn\u00e0 all’albese, often described as a Piedmontese grape mustard, is an ancient recipe typical of Alba and the Langhe region, originally prepared by housewives to cope with the harsh winter conditions. The ingredients were traditionally harvested after the grape harvest and included the last bunches of grapes, apples, pears and quinces, along with walnuts and hazelnuts, typical fruits of the area. This sauce was cooked slowly and preserved to be enjoyed during the winter, often paired with polenta, another emblematic dish of the Piedmontese tradition.
\nIn addition to being spread on bread for a hearty snack, C\u00f6gn\u00e0 is delicious with boiled meats and pairs beautifully with cheeses, enhancing their flavour, especially mature ones. For more original and surprising combinations, it can be served with vanilla ice cream or on a fresh granita, offering a fascinating and innovative taste contrast. <\/p>\n","protected":false},"featured_media":8005,"template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[768],"product_tag":[851],"class_list":{"0":"post-10717","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-our-specialties","7":"product_tag-cogna","9":"first","10":"instock","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t