Piedmontese cuisine
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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]
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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[edit]
Antipasti
- Batsoà - an ancient dish made from pig or veal trotters
- Carne cruda all'albese - a type of steak tartare from the town of Alba [6]
- Carne in carpione
- Caponèt - a type of involtino stuffed with meat
- Cognà - a type of sweet sauce or relish usually served with cheese [7]
- Giardiniera - an Italian relish of pickled vegetables in vinegar or oil
- Insalata di nervetti - an ancient dish made with braised veal trotters and vegetables [8]
- Mocëtta - a type of cold cut from the Alp region of Italy
- Tartare
- Potato Subric
- Rabbit Tuna - shredded rabbit meat conserved in oil and aromatics[9]
- Trippa di Moncalieri - a type of salame made from tripe[10]
- Vitello tonnato - thinly sliced veal with a creamy tuna sauce
Sauces
- Agliata verde - a green sauce made from parsley usually accompanied with cure meats or cheese[11]
- Bagnet verd
- Bagnet ross
- Black olive paté
First courses
- Agnolòt (agnolotti) - Meat-filled pasta
- Agnolòt dël plin
- Gnocchi al Castelmagno
- Lasagne with pork blood
- Macaron del frèt
- Panissa
- Anchovy pasta
- Cheese polenta
- Polenta saracena
- Cheese risotto
- Risotto al barolo - risotto prepared with red barolo wine instead of white wine[12]
- Nettle risotto
- Tajarin - a type of egg pasta
- Minestra maritata
- Zuppa mitonata
Second courses
- Sambucan lamb
- Bollito misto - a type of Italian stew made with veal or beef
- Barolo-brased meat
- Cappone
- Cervo al civet
- Bruscitti - a type of minced meat dish usually served during winter
- Fërse
- Finanziera
- Frittata di luvertin
- Nettle frittata
Desserts
- Amaretti di Mombaruzzo
- Baci di dama
- Baci di gallina
- Biciulan
- Bonèt - a custard dessert similar to the French flan [13]
- 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
- Bodin
- Frisse
- Grive
- Cooked salame
- Salame della rosa
- Salame di cinghiale
- Liver salame
- Salame mica della Val di Susa - a traditional Piedmontese salami made from pork and lard[14]
- Salame di giora
- Salame di patate
- Salame di turgia
- Salame d'la doja
Wines
- Barbera d'Asti
- Barolo
- Brachetto d'Acqui
- Cortese di Gavi
- Dolcetto di Dogliani
- Gattinara DOCG
- Ghemme DOCG
- Malvasia di Castelnuovo Don Bosco
- Moscato d'Asti
- Nizza DOCG
- Ruché
See also[edit]
References[edit]
- ^ 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".
- ^ "Italian Steak Tartare Recipe (Carne Cruda All'Albese)".
- ^ ""Cognà" grape sauce with dried fruit - Cascina San Cassiano".
- ^ "Ricetta Insalata di nervetti - La Ricetta di GialloZafferano".
- ^ Tapparo, Niccolò (2021-10-29). "Tonno di coniglio". Sonia Peronaci (in Italian). Retrieved 2024-05-05.
- ^ "Tripa 'd Muncalé (o trippa di Moncalieri o salame di trippa) | Aree protette Po piemontese". www.parcopopiemontese.it (in Italian). Retrieved 2024-05-05.
- ^ appuntidicucina (2013-12-24). "AGLIATA VERDE PIEMONTESE". APPUNTI DI CUCINA (in Italian). Retrieved 2024-05-05.
- ^ Simon, Joanna (2021-04-29). "At the table: Risotto al Barolo". World Of Fine Wine. Retrieved 2024-05-05.
- ^ "Bonet (typical sweet from Piedmont) - Academia Barilla".
- ^ redazione (2020-07-17). "LA MICA". Cibi (in Italian). Retrieved 2024-05-05.
