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Hotel B&B Asti
Search by Type Asti
The city of Asti rises on the left side of the Tanaro to the confluence with the Bòrbore torrent between hills of the Monferrato.
The province of Asti
A hospitable town, easy to move around in, populated by a little over 70,000 inhabitants, the historic center of Asti has a pleasant combination of embattled towers, palaces and antique shops, in a medieval architectural setting: the Palazzo della Podestà in Asti, the dwellings of historic aristocratic families, the cloisters of convents, the Piemdontese-Gothic style of the large cathedral. This town has over 900 years of history, in fact it was founded as a Roman village with the name Hasta Pompeia. In the centuries that followed many takeover attempts were made: after the Romans, the Longobards, the Saracens it was the turn of Adelaide di Susa, countess of Savoy, who burned it, as did Barbarossa twice, while Charles d’Anjou was defeated at Roccavione on November 10th 1275.
The first account of the Palio dates back to that same year, written by Guglielmo Ventura, a chronicler by choice who described the race as a consolidated tradition in honor of the town’s patron saint.
Asti’s historic heritage of art, culture and crafts (its tapestry school is famous) is topped off by its many attractions in the way of wine and food. Its traditional dishes are tasty, both the 'rich' ones and the 'simple' ones. Its wines are incomparable, in fact they are the most celebrated product of this fertile land. For each season the local cuisine offers its specialties, among which a surprising variety of antipastos, both hot and cold, salami, vitello tonnato (slices of cold veal covered with a tasty sauce), the famous 'fritto misto alla piemontese' (an assortment of fried food), the irresistible bagna cauda (an anchovy-based sauce for dipping raw vegetables), marinated trout, marinated zucchini, omelets, etc. The first courses include ravioli (the 'pinched' kind is special), risotto, tajarin (thin homemade egg noodles), and polenta (maize mush).
The main courses include: bollito misto (an assortment of boiled meats served with a tasty parsley and garlic sauce), game served with truffles, stewed rabbit, wine-braised beef, fondue with truffles, pork sausage, the veal 'in a blanket', giblets in Madeira sauce. Among the assortment of cheeses, we have the tasty robiola (fresh sheep’s cheese) from Roccaverano and the tome from Cocconato. Finally, the desserts: peaches stuffed with macaroons and chocolate, the Palio cake, the bunet pudding, the polentina with almonds, astigiani soft chocolates with rum, traditional canestrelli cookies. In the winter there are days in which the unmistakable scent of truffles is more intense than ever. It is the time of the truffle-searchers’ market, who display their goods from October to December, every morning at the break of dawn in Piazza Statuto. The winter also brings the famous 'hunchbacked' cardoons from Nizza Monferrato. They are hunchbacked, that is to say bent, because they are buried by the experienced vegetable-growers to make them white and tender.
Part of the information regarding the history, the art, the traditions and the events about the city of on this page is drawn from www.wikipedia.org respecting the GNU Free Documentation License.