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Bordering France and Switzerland, Piedmontese cuisine is influenced by French cuisine. It is a region in Italy with the largest number of cheeses and wines. The most prestigious Italian culinary school, University of Gastronomic Sciences, was founded in Piedmont.
Similar to other Northern Italian cuisines, veal, wine, and butter are among the main ingredients used in cooking.[1]
Some well-known dishes include Agnolotti, Vitello Tonnato (also popular in Argentina), and bagna càuda. Piedmont is also credited for the famous pasta dish, Tagliolini (Tajarin in Piedmontese).[2] Tagliolini are a type of egg pasta normally made fresh by hand. According to Italian writer and journalist, Massimo Alberini, tagliolini was among the King Victor Emmanuel II's preferred dishes.[3]
Common in Verbano-Cusio-Ossola area[4] are bruscitti, originating from Alto Milanese, which consist in a braised meat dish cut very thin and cooked in wine and fennel seeds, historically obtained by stripping leftover meat.
The Slow Food Movement started in Piedmont by Carlo Petrini who was from the town of Bra, Piedmont. The movement greatly benefited the region by highlighting Piedmont's diverse cuisine. The Slow Food Movement offices are still headquartered in the town of Bra.
The town of Alba is known for its gourmet food. It is also the region where Alba White Truffles are found. [5]
Dishes
Antipasti
- Batsoà
- Carne cruda all'albese
- Carne in carpione
- Caponèt
- Cognà
- Giardiniera
- Insalata di nervetti
- Mocëtta
- Tartare
- Potato Subric
Sauces
- Agliata verde
- Bagnet verd
- Bagnet ross
- Black olive paté
First courses
- Agnolòt
- Agnolòt dël plin
- Gnocchi al Castelmagno
- Lasagne with pork blood
- Macaron del frèt
Second courses
- Sambucan lamb
- Bollito misto
- Barolo-brased meat
- Cappone
- Cervo al civet
- Bruscitti
Desserts
- Amaretti di Mombaruzzo
- Baci di dama
- Baci di gallina
- Biciulan
- Bonèt
- Canestrelli
- Piedmontese cannoli
- Cariton
- Coppa sabauda
- Cuneesi al rum
- Diablottini
- Finocchini
- Focaccia di Chieri
- Focaccia di Susa
- Lacabòn
- Fricieuj ëd pom
- Gianduiotti
- Krumiri
- Marron glacé
Breads
- Biova
- Ghërsin (breadsticks)
Cheeses
- Bettelmatt
- Bra cheese
- Bruss
- Castelmagno
- Cevrin di Coazze
- Escarun
- Frachet
- Gorgonzola
- Maccagno
- Murazzano
Cured meats
- Bra sausages
- Bodin
- Frisse
- Grive
Wines
- Barbera d'Asti
- Barolo
- Brachetto d'Acqui
- Cortese di Gavi
- Dolcetto di Dogliani
- Gattinara
- Ghemme
- Malvasia di Castelnuovo Don Bosco
- Moscato d'Asti
See also
References
- ^ Donati, Stella (1979). Il Grande Manuale della Cucina Regionale. Euroclub.
- ^ "Tajarin, a Speciality of Piedmontese Cuisine".
- ^ Alberini, Massimo. Piemontesi a tavola. Itinerario gastronomico da Novara alle Alpi.
- ^ "Antonella Clerici si commuove in diretta. Ciò che succede in studio non la lascia indifferente: il ricordo che emoziona anche il pubblico" (in Italian). 30 November 2020. Retrieved 17 February 2024.
- ^ "Alba White Truffle: what it is and everything you need to know".
This page was last edited on 27 April 2024, at 00:57