See the travel links below for Silvia's full story about the best places to eat and drink and take in some great art in her part of Italy, not to mention more authentic Italian recipes.

Photo: Ceretto's winery in La Morra, a renovated chapel originally built in 1900 and updated by English artist David Tremlett and American artist Sol LeWitt

While the potatoes are still warm, mash them. Make a hole in the middle of the mashed potato mound, add flour and salt. Knead the mixture until it become a smooth and soft dough. Cut off small pieces from this mixture and roll them on a floured surface, using your hands. The result should consist of small cylinders, about as thick as fingers. Use a knife to cut the cylinders into pieces about 1 inch long. Cook in boiling water for about 2 or 3 minutes.

Drain the gnocchi and serve hot with cubed Castelmagno cheese (if you do not manage to get hold of Castelmagno, any other semi-hard cheese will do).