Piedmont is a region with a famous culinary tradition, which is also very varied and elegant. In addition to that, Piedmontese wines are very popular and fine.

Piedmontese cuisine goes from meat to fish, from the pot roasts of meat to lake fishes. In fact, thanks to its geographical position, Piedmont can take ingredients from different climates and environments. Sk, in Piedmontese cuisine, you can find vegetables and poor ingredients, but also some fine food such as white truffle: a perfect match between the rural culture and the royal roots of Savoy.

In this article, you will find a selection of typical Piedmont dishes, the ones that best sum up this famous culinary tradition.

Bagna Cauda

Bagna cauda, or in Turin dialect bagna caôda, is one of the most representative dishes of this region. It’s a hot sauce eaten with fresh vegetables such as peppers, radishes, and thistles. Firstly, bagna cauda is prepared in a hot pan adding garlic, oil and anchovies, the ingredients that make the sauce. Then, it is served with fresh vegetables that are dipped in it.

Bagnet

Bagnet is a hot sauce that is ideal for accompanying boiled meat. There are two varieties of bagnet: a green and a red one. The green bagnet is prepared with garlic, anchovies, parsley, oil, and breadcrumbs. Instead, the red one is made with tomatoes, onions, garlic, and carrots. Those two sauces are served with boiled meat or fish, in order to give it a special flavor.

Vitello Tonnato

Vitello tonnato is one of the most famous and oldest dishes of Italian and Piedmontese cuisine. It is made with slices of fillet of fassona, marinated in white wine, with celery, onions, and oil. The fillet is then covered with a sauce based on tuna, anchovies, and capers. A fun fact: the recipe is very old, but tuna was added only in 1891. Before that time, the adjective “tonnato” was used to describe the way the meat is prepared.

Risotto al Barolo

Risotto al barolo is a dish that best sums up the culinary tradition of Piedmont: on one hand there is risotto, which is eaten a lot, and on the other, there is Barolo, a famous wine from Langhe, Piedmont. Firstly, the rice is cooked with a sauté, then smoked with Barolo. Secondly, it’s cooked with a meat-based sauce. Finally, cheese is added.

Agnolotti al plin

Agnolotti al plin is a typical pasta, filled with meat or vegetables. The word “plin” comes from the action of closing this type of pasta. They are usually prepared with roasted meat or vegetables and cheese.

Gianduja

Gianduja is typical chocolate that was born in Torino in 1806. Cocoa was replaced by nuts because they were cheaper and easier to obtain. You can eat gianduja in bars or in little chocolates, called gianduiotti.

Wines of Piedmont

Piedmont is one of the most famous Italian regions for the production of wine. In this region, in fact, there is an old and fine wine tradition, thanks to the presence of Langhe, Roero, and Monferrato. So, in those zones, many wines are produced and they are very famous. As mentioned above, among the red wines there is Barolo, which is produced in Langhe. There is also Barbera di Monferrato, as well as Barbera d’Asti, which is a zone famous for the production of spumante.

Meanwhile, among the white wines there are Gavi and Cortese, but also Langhe DOC Arneis.

We also suggest you take a look at our wine tastings in Langhe, Monferrato and Roero.

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March 15th, 2021