Piedmont, an extraordinary laboratory of products, all to be tasted, and to be drunk.
If you know French, you will be able to better understand the Piedmontese cuisine, influenced for centuries by our cousins from across the Alps and neighbouring Ligurians, travellers and traders. Begin your gastronomic journey with agnolotti and its variations, stuffed according to the area Also try pumpkin gnocchi and chestnuts and Tajarin, thin taglioini with a bright yellow colour due to the presence of numerous egg yolks. Then move on to the bagna cauda, made with anchovies, oil and garlic, where you can dip vegetables such as peppers, cabbage or cardo gobbo di Nizza Monferrato. A taste of fritto misto with liver is a must, sweetbreads, cervella, veal rump, amaretti, a mouthful ofbrasato al Barolo or Gattinara and another of boiled meat with Bagnet verd (mix of parsley, garlic, salted anchovies, stale bread, vinegar and extra virgin olive oil). Munching on a breadstick, created here, try Toma and Castelmagno cheeses, as well as salame d’asino and Salsiccia di Bra. Since you're there, enjoy some dishes flavoured with the Alba White Truffle, one of the most prized, and expensive, products of the nation's gastronomy. Ready now for a shower of sweets? Starting with gianduiotti, first invented in the mid-19th century, with cocoa, sugar and hazelnuts from Piedmont; followed by baci di dama; Krumiri from Casale Monferrato, whose shape resembles a pair of royal moustaches, those of Victor Emmanuel II, whose death happened to coincide with their birth in 1878; lingue di gatto, created in Paris in the 1920s, the Bonet, a typical spoon dessert from the Langhe.And then the Nocciolini di Chivasso, the Meliga pastries, the Tronchetto di Natale, the focaccia di Susa, the amaretti. For wines produced in Langhe, Roero, Astigiano, Monferrato, Colli Novaresi and Canavese, a Treccani is necessary. We recommend the four most famous reds, Barbera, Nebbiolo, Barolo, Barbaresco.
3 minutes