Add to that mix the fact the town(ship) where the school is located is also home to the Slow Food movement and an acute interest in wholesome and traditional foodways. It’s a recipe for a whole lotta deliciousness.
After returning from a winery visit in La Morra (Barololand) yesterday following class, one professor settled into his favorite local dining spot, Ristorante Battaglino in Bra (the toponym Bra comes from the late Latin/Longobard braida meaning farm or countryside btw). Following a repast of tajarin with sausage ragù and a glass of Ferdinando Principiano 2014 Barolo, he leisurely nibbled at a selection of cheeses accompanied by crusty bread and cognà or cugnà in the local patois.
Made from freshly crushed grape must (the main ingredient) with the addition of other fruits like apple, pear, and quince (depending on the recipe), hazelnuts and walnuts, and figs (dried or fresh), it’s one of those if it grows with it it goes with it dancing partners for cheese and Nebbiolo (or Dolcetto as the case may be).
Said instructor is no stranger to the wonders of the triptych cheese-Nebbiolo-cognà. Unsurprisingly, he had enjoyed a similar confluence the prior evening, save for the fact that the enoic component was Dolcetto.
Wise and informed humans also report that cognà marries superbly with Piedmontese-style bollito misto as well.