Piedmont is located in northwestern Italy and is composed of a variety of striking landscapes, from the Alpine mountains to the soft rolling hills of the Langhe and Monferrato, to the flat plains that line the Po River. Many people argue that Piedmont is best enjoyed during the autumn months, when the forests are at their most colorful and a heavy fog starts to settle over the land. Torino, the regional capital, was also the first capital of the newly formed House of Savoy. The presence of the royal family is still evident in city’s palaces, wide streets and avenues, piazzas, churches and its18th century character. Turin has been called a “mini-Paris”, due to the city’s French-feeling cafes, antique stores and signs of another era.
The world’s most prized white truffles come from the providences of Alba and Mondovì. They make the ideal accompaniment to one of the region’s post popular pastas – tajarin, tagliatelli made from really eggy pasta dough. Cardo gobbo, or local “hunchbacked” cardoon, is an essential ingredient of the region’s most convivial dish, bagna caoda. Local custom suggests that bagna caoda, literally “hot bath,” be enjoyed amongst friends since the primary ingredients of the warm dipping sauce are garlic and anchovies. In Piedmont, you will also find exceptional stuffed pastas like agnolotti that, according to the area in which they are made, can be stuffed with anything from cheese to various mixed meats. Do not miss out on the flavorful Piemontese risotti, the plural of risotto, made with local cheeses, freshwater fish, game, mushrooms and full bodied Barolo wine.
In terms of meat, as in nearby Valle d’Aosta, many of the recipes come from across the Alps. For example, la finanziera, is a sort of ragù made with the less desirable parts of beef and poultry. Originally, the dish was considered poor man’s food, but can now be found in elegant restaurants in the area. Other typical preparations include braises – don’t miss the brasato al Barolo – and mixed boiled meats, or bolliti, served with various sauces.
In Piedmont, you will also find a vast selection of cheeses, like Taleggio, Ossolano d’Alpe, also called Bettelmatt, Castelmagno, Robiola di Roccaverano, Bruss (a spicy cream cheese that comes in its own special mold), and small tome, or tomini, preserved in oil and various spices.
During the fall, people head into the cloudy forests and hills to collect autumnal treasures like nuts. Local hazelnuts are used in all kinds of sweets including gianduia, a Piemontese specialty of chocolate-hazelnut cream. Chestnuts appeared candied as the famous Marron Glacés. They are also used in Monte Bianco, a mountain of cream and chestnut paste.
In addition to the numerous regional sweets, the people of Piedmont also take pride in their invention in local breadsticks, or grissini, and commonly referred to as torinesi. Grissini are made from the traditional bread dough for ghersa, a type of long thin bread, which is believed to be ease digestion. Grissini pair well with many traditional Italian dishes and can now be found throughout the peninsula.
And it goes without saying that Piedmont is famous for its wine. Over fifty varieties of grapes are grown here. The grapes are harvested in the late summer and early fall to produce many of Italy’s most important and famous wines like Nebbiolo, Barbera, Barbaresco and Barolo.
Some traditional recipes of Piedmont
Light and crispy, grissini are an ideal appetizer or can be served with dinner.
Maltagliati with leek sauce
How to rediscover all the noble flavour of the simplest ingredients
Veal with tuna sauce
This is a light, fresh recipe of Piedmont. The delicate flavor of the veal is paired with the more aggressive flavors of the sauce, making for a completely Italian dish.
In this Italian recipe, the hazelnuts are the focus. The easy-to-make cake, is a great way end your next meal on a sweet note.
Camillo Benso Conte di Cavour
Cavour, the great unifier of Italy, began his career as a young student at the Military Academy. At some point, he decided that the soldier’s life, even a high-ranking soldier, was not for him. He dedicated himself to family affairs and managing a couple of estates that his father had given him.