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Gastronomically, Piedmont is undoubtedly one of Italy’s most interesting regions. Its wines are superb, the food produced there is varied and the delicious cooking ranges from traditional country fare to creatively modern cuisine.
Most of Piedmontese cuisine's fame comes from the quality and genuineness of local produce, thanks to the region's many-faceted geographical configuration of plains, lakes, hills and mountains.
A typical part of Piedmontese cuisine is hors d'oeuvres, the generous use of butter, the consumption of crude vegetables, sanato (a few months old Piedmontese calf fed only on milk) and the generous sprinklings of truffles.
Bagna Càuda
All eating tastes and needs can be fully satisfied around a Piedmontese table with typical regional produce. From vermouth-aperitifs to the many hors d'oeuvres and the rich and tasty first and second dishes accompanied by the famed grissini Torinesi breadsticks (the petits bâtons de Turin Napoleon was so fond of), by tasty cheeses (8 of which D.O.C. controlled origin), followed by delicious fruit and various and imaginative pastry sweets, from hazelnut tarts to Gianduja chocolate, egg-flips, from the (galup or gluttonous type) panettone basso to hazelnut torrone nougat, all washed down with excellent red and white still wines (44 D.O.C. and D.O.C.C.) and sweet and dry sparking spumante wines, the region is famed for. At meal end, a digestivo of various bitter or cinchona flavoured wines, herbal elixirs, Genepì and the famous grappa liquor (branda in dialect).
Piedmont Recipes
La Contea - Italian Cooking Courses in Neive (Cuneo)
