Adorno Andrea

In Ponti, where the Asti hills slope towards Alessandria, Adorno Andrea transforms raw goat's milk from the Langa Astigiana into Robiola di Roccaverano DOP. This small, rindless cheese lends itself to two interpretations: consumed fresh, it retains the clean lactic notes of the pasture, or allowed to mature, it acquires nuances that speak of the terroir shared among the nineteen municipalities of the denomination. A single product, therefore, but expressed along the axis of time. At the farm, the Robiola does not remain isolated. Tastings compare it with homemade cured meats and local wines—Brachetto and Albarossa—building a compact portrait of Piedmontese flavors, where the cheese dialogues with what is born just a few steps away. Adorno opens its doors to those who want to see this balance up close: visitors to Ponti can sit at the farm and taste Robiola at its different stages of maturation, accompanied by local cured meats and wines, personally measuring the distance between a young and an aged cheese.

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