Montferrat (UK: /ˌmɒntfəˈræt/ MONT-fə-RAT,[1] US: /-ˈrɑːt/ -⁠RAHT;[2] Italian: Monferrato [moɱferˈraːto]; Piedmontese: Monfrà, locally [mʊŋˈfrɒ]; Latin: Mons Ferratus) is a historical region of Piedmont, in northern Italy.

The southern part (the Alto Monferrato, "High Montferrat") rises from the banks of the Tanaro into the mountains of the Apennines and the water divide between Piedmont and Liguria.

[3] Originally a county, it was elevated to a margravate of the Holy Roman Empire under Count Aleramo in 961, following the transition of power in northern Italy from Berengar of Ivrea to Otto I of Germany.

8 million years ago to the east of the Corsica-Sardinia block opened a wide north–south divide that separated the Italian peninsula from Corsica and Sardinia, this gap widened to become the Tyrrhenian Sea.

This resulted in the increase of the temperature of the water that turned the Mediterranean into a low-salt lake with many areas dried up, this condition lasted for several hundreds of thousands of years was deposited sediment-type saline evaporites.

Subsequently, the Mediterranean Sea was opened, and the ocean water began to circulate between the Alps and the Apennines had formed a triangular gulf that covered the entire Po Valley.

Due to the continuous lifting of the Alps and the Apennines to the sea withdrew from this gulf and the accumulation of sediments carried by the rivers gave rise to a flood plain which corresponds to the Po Valley.

The climate is dry continental with hot summers prone to drought and cold winters and the particular hydrogeological soil is favourable for viticulture, which, however, is dominant throughout, making the wine not only an element of economic wealth for the entire region but also a true symbol of the culture and tradition "Monferrina".

Typical Monferrato dishes, which have now achieved a reputation not only nationally but also internationally include, among the first courses, agnolotti "al plin" (literally "pinched"), "Tajarin" (noodles for rich eggs seasoned with various sauces), risotto of Casale, rice with mushrooms and red wine, vegetable soups, polenta with fried cod or "loan".