Albergo dell'Agenzia

The "Albergo dell'agenzia" is the result of careful renovation by the historic Pollenzo Agency of King Charles Albert of Savoy, the King of Sardinia and Piedmont.
Situated in a large neo-Gothic complex that is home to the University of Gastronomic Sciences, the Banca del Vino and the Guido restaurant, this 4 star hotel has a warm and welcoming atmosphere and attentive staff who make guests feel at home in the old Savoy Residence.

Located a few kilometres from Alba and Bra – with wonderful Baroque treasures and exclusive boutiques - between the two unique areas of the Langhe and Roero, the hotel features a fine-dining restaurant where you can enjoy the best of Piedmontese cuisine, a bar, a summer swimming pool inside the two-hectare Park, a hammam, a Jacuzzi, a small gym, a private garage and meeting rooms that can seat between 30 and 200 people. The Cherasco Golf Club, located just a few minutes away, completes the offer of this prestigious hotel.

Furnished with care and simplicity, all 44 rooms and 3 suites are equipped with free high-speed Wi-Fi, flat screen TV, and some even with a fireplace or Jacuzzi. In harmony with the hotel as a whole, every room is given the name of a variety of Barolo, Barbaresco and Roero wine.

The restaurant, also open to the public, is the strong point of the hotel, with a local cuisine in full harmony with the Slow Food philosophy and with the presence, in the wine list, of all the labels of the prestigious wine Bank: The nineteenth-century cellars of the Agency of Pollenzo are the resting place of some of the finest wines of over 300 manufacturers. The goal is to create a historical “memory” of Italian wine, by selecting, storing and preserving the best bottles of the peninsula.

Discover through taste and tasting menus, with informal but attentive hospitality, the idea of a new agriculture conceived to satisfy the palate without polluting the planet – this is the project of the Slow Food Foundation University of Pollenzo, International Centre for training and research for the organic relationship between gastronomy and agricultural sciences.

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