 |
| Italian cuisine |
|---|
 Italy portal Food portal |
Piedmontese cuisine is the style of cooking in theNorthern Italian region ofPiedmont, which bordersFrance andSwitzerland. Piedmontese cuisine is partly influenced byFrench cuisine, as demonstrated by the importance of appetizers, a set of courses that precede what is traditionally called a first course and are aimed at whetting the appetite. In France these courses are fewer and are calledentrées.[1]
It is the region in Italy with the largest number ofcheeses andwines. The most prestigious Italian culinary school, theUniversity 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.[2]
Some well-known dishes includeagnolotti,vitello tonnato (also popular in Argentina), andbagna càuda. Piedmont is also credited for the well-known pasta dishtagliolini (tajarin inPiedmontese).[3]Tagliolini are a type of eggpasta normally made fresh by hand. According to Italian writer and journalist Massimo Alberini,tagliolini was amongKing Victor Emmanuel II's preferred dishes.[4]
Common in theVerbano-Cusio-Ossola area[5] isbruscitti, originating fromAlto Milanese, a dish of braised meat cut very thin and cooked in wine andfennel seeds, historically obtained by stripping leftover meat.
TheSlow Food Movement was started in Piedmont byCarlo Petrini who was from the town ofBra, 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 ofAlba is known for its gourmet food andAlba white truffles.[6]
Between the Alps and thePo Valley, featuring a large number of different ecosystems, thePiedmont region offers a refined and varied cuisine. As a point of union between traditional Italian and French cuisine, Piedmont is the Italian region with the largest number of cheeses withprotected geographical status and wines underDOC. It is also the region where both theSlow Food association and the most prestigious school of Italian cooking, theUniversity of Gastronomic Sciences, were founded.[7]
Piedmont is a region where gathering nuts, mushrooms, andcardoons, as well as hunting and fishing, are commonplace.Truffles, garlic, seasonal vegetables, cheese, and rice feature in the cuisine. Wines from theNebbiolo grape such asBarolo andBarbaresco are produced as well as wines from theBarbera grape, finesparkling wines, and the sweet, lightly sparkling,Moscato d'Asti. The region is also famous for itsVermouth andRatafia production.[7]
Castelmagno is a prized cheese of the region. Piedmont is also famous for the quality of itsCarrù beef (particularlybue grasso,lit. 'fat ox'), hence the tradition of eating raw meat seasoned with garlic oil, lemon, and salt;carpaccio;brasato al vino, wine stew made from marinated beef; and boiled beef served with various sauces.[7]
The food most typical of the Piedmont tradition areagnolotti (pasta folded over with roast beef and vegetable stuffing),paniscia (a typical dish ofNovara, a type of risotto withArborio rice orMaratelli rice, the typical kind ofSaluggia beans, onion,Barbera wine, lard,salami, season vegetables, salt, and pepper),taglierini (thinner version of tagliatelle),bagna càuda (sauce of garlic, anchovies, olive oil, and butter), andbicerin (hot drink made of coffee, chocolate, and whole milk). Piedmont is one of the Italian capitals of pastry and chocolate in particular, with products such asNutella,gianduiotto, andmarron glacé that are famous worldwide.[7]
.jpg)
.jpg)
Antipasti
Sauces
First courses
Second courses
Desserts
Breads
Cheeses
Cured meats
Wines
Media related toCuisine of Piedmont at Wikimedia Commons
