Take the trouble to introduce you in general, the typical Piedmontese cuisine is really a nice challenge, but eating well is one of my primary goals of any trip and so here I am! Piedmont has a long history of culinary contamination from across the border both by land and sea. Without forgetting the great influence that Slow Food has had and continues to have on gastronomy and the territory (we had talked about it better qui). Let’s start discovering some of the dishes that you can not miss if you are passing through our areas. Ps: the Piedmont is a kingdom of appetizers, meats in all sauces and dishes more or less light, to insert them all there would be an encyclopedia. Ps2: I didn’t put the cheeses because I would have spent another 250,000 words to describe them, but if you serve them at the end of a meal, accept them!
The super traditional sauce that will make you crazy (in a good way, usually!) I recommend you to take a few days off and only see people who have eaten it or are not disturbed by the smell of garlic. In fact, the main ingredient is the garlic itself that, together with oil and anchovies, on the fire, then create this sauce perfect for winter seasons. Pinzimonio, cooked vegetables and whatever you like, just drown in it with so much love. Get the recipe
The Piedmontese Fassona is the undisputed queen of the Piedmontese table. A super-slender and tasty cut of beef that, thanks to its low fat content, is appreciated raw. Her death is the tartare, which was hit by a knife. This "imperfect" cut makes her mouth really perfect. I prefer it with a drizzle of oil and a pinch of salt and pepper, but you can also add the lemon and the sauces that you prefer (mayo with garlic is great). He will melt in his mouth, assured Get the recipe
Region you go, pasta you find. Here you can base on tajarin, fresh egg pasta noodles (usually a 40th of yolks). Or egg pasta, in short we understand. If you really want to eat them like the real Piedmontese must choose them seasoned with Bra’s sausage sauce. You will also love it with a drop of butter (the Piedmontese have a weakness for it!) and a nice grattata of truffle. Or why not, even with butter and flowing cheese.
Although the use of eggs can be misleading, in fact they are very light. Get the recipe
Staying on the pasta theme you can’t lose sight of the best pasta in the world. They are just agnolotti say you, but no! The plin, a name that comes from "pizziccotto" in Piedmont, owes its fame to its shape. Spread, fill, pinch and go. Whether the filling is meat or herbs, for me they eat fairy tale with butter and sage, and stop. But the tradition speaks clear, once they were cooked and carried around in the napkin, eaten like this, very simple. The farmers took their pleasure by dipping them in red wine. I strongly recommend, mystical experience! After all, these delicious panciottini can be eaten in any way, even with ragout. Get the recipe
If you find a mixed stew in any restaurant, take it, but always make sure how big the portion is. The protagonist of this dish is usually the fat ox of Carrù, which triumphs with pieces of scaramella, muscle, head, tongue and tail, flanked by cotechino. There will be sauces: red, mayonnaise, rubra, horseradish and the famous green sauce of which we will talk very soon. Get the recipe
Here it is, the mystical magic sauce. We have understood that the piemontese of anchovies are delicious. Together with parsley, as if it were raining, this not really light sauce is created. Its accompaniment is reserved precisely to the boiled, to bury the anchovies, or on fresh tomini. But even on a piece of toast it still looks good. Get the recipe
In Piedmont it’s either frying or putting a lot of butter, that’s something I learned early on growing up here. Country tradition, when families used to slaughter animals in the house and every piece of "waste" actually, fried, became a rich meal for
All. From offal, through vegetables, fruit and even dessert. Fry that passes the fear. A quantity of courses such that I recommend a post-food coma nap or a nice powerful digestive. But I tell you, delicious. Get the recipe
We have talked about wine to the extreme, but you never stop in front of a braised Barolo. Defined the King of Wines and Wine of the King, could not but accompany a delicate and juicy cut of meat as beef. With so much patience you drown the meat and cook it on low heat with the right proportion of meat/ wine. If you can practically cut it with a breadstick, it’s the right braised meat. Baked potatoes or fresh vegetables and off. Get the recipe
We talked about frying, right? And then it’s impossible to forget vegetables, meat, fish and fried eggs and then dipped in a sweet-sour marinade. It is a dish that is served cold and has ancient origin, when this marinade was used as a perfect method of conservation in the absence of fridge. If you find the eels, try them!Get the recipe
On the art of anti-waste I can say that in Piedmont we are number one. This dish is also made from all kinds of meat scraps, including the cock’s crest! The addition of mushrooms and veal made it a nobler dish, but in fact it was always a traditional peasant dish. It is said that it took its name from the dress used by nobles and bankers who apparently appreciated this dish! Get the recipe
Also in this case, as in the veal tuna, we find the name of a fish (always the tuna now that I notice!) associated with a meat plate. The reason for the name of this dish is that rabbit oppure gallina are boiled in broth until the meat is perfectly frayed. Here too we find the method of preservation of the ancients: in oil with garlic, bay and possibly some vegetables... perfect with salads! Click here
We arrive with our heads held high on the desserts. Simple but effective is just the panna cotta that conquers even the little ones. Its secret is to get the perfect balance between cream and gelatin so that it has the right consistency. Try the dancing plate, shake it a little, if it dances but remains intact is the right one! I prefer it pure, but it goes well with dark chocolate and red fruit creams. Get the recipe
Piemontese is the best way to go. I think that every grandmother of these lands makes bunet (at least) on Sunday for lunch. And so the typical dessert of the Langhe made from milk, eggs, sugar, cocoa, amaretti and rum is displayed in almost every restaurant. The tradition presents it as a pudding that is sliced on the spot, if you add hazelnuts and crumbled amaretti, for me, even better. Get the recipe
You talk about Piedmont without talking about hazelnuts? I don’t really believe it, especially because in my house I have people who produce them and therefore they are trouble. From Cortemilia onwards everything is a wonderful hazelnut world. The Tonda Gentile of the Langhe does not need any introduction, nor does its cake. I prefer it in its classic version without flour, because it gives off all its true flavor. But if you are greedy, put a hot zabaglione and then let me know. Get the recipe
We are still talking about hazelnuts, but let’s move on to romanticism. I baci di dama are cute little cookies where two cups of shortcrust hazelnuts kiss through a layer of dark chocolate. Pure enjoyment. And always on the topic of butter cookies, let’s talk about meliga pasta. A few ingredients and a few things: ground corn flour, sugar, butter and eggs. If their texture is sandy then we are there. Perfect with coffee or tea in the afternoon.
If you have reached this point the salivation has gone to the stars, you just have to choose where to taste all these wonders! Qui trovate una piccola lista di consigli della zona!
