A JOURNEY THROUGH CULTURE AND NATURE
Piedmont, especially the Langhe area, is famous for its culinary tradition characterized by high-quality ingredients, products considered “Italian excellences”, traditional dishes, and unique delicacies. If you are passing through, you cannot miss the ingredients, dishes, and specialties that make Piedmontese and Langhe cuisine so famous:
White Truffle of Alba
This is definitely the most precious and sought-after ingredient in the area, famous worldwide for its unique aroma and flavor. It is characterized by a light pink veining on the inside (which guarantees its origin).
PIEDMONTESE HAZELNUT
as already mentioned in the previous article, the hazelnut, especially the “Tonda Gentile delle Langhe” variety, is widely used in many sweets and bakery products.
LANGHE WINES
Its wines are exceptional! Who hasn’t heard of Barolo, Barbaresco, Nebbiolo, and Dolcetto?
THE CHEESES
find some time to visit the small dairies of Piedmont and bring home excellent cheeses like Castelmagno, Toma, Bra, and, if you can still find it available, a piece of Bettelmatt.
AS TRADITIONAL DISHES, IT’S A MUST TO TRY
Tajarin: is a thin egg pasta, similar to tagliolini, often served with meat sauce or with Alba white truffle.
Agnolotti del plin: small ravioli filled with meat or vegetables, named for the pinch (“plin” in Piedmontese) used to close them.
Vitello tonnato: a cold dish composed of thin slices of veal covered with a creamy tuna, capers, and anchovies sauce, an ancient reminder of the “salt road” that connected Liguria to lower Piedmont
Brasato al Barolo: beef stew cooked slowly in Barolo wine, with the addition of vegetables and spices, resulting in a particularly tender and aromatic dish.
Bagna càuda: is a hot sauce made with garlic (a lot of it), anchovies, and olive oil typically served with raw and cooked vegetables for dipping. Recommended only for those with a strong stomach!!
Bonet: is a delicious dark chocolate and amaretti pudding, flavored with rum or Amaretto di Saronno.
Gianduiotti: boat-shaped chocolates made with gianduja chocolate (typical of Turin): a mixture of chocolate and hazelnut paste.
Panna cotta: is a soft and creamy spoon dessert, it feels like silk! It is served plain, with caramel sauce, or with fresh fruit.
Hazelnut cakes and biscuits: here, let yourself be enchanted!!
This culinary heritage attracts gourmands and food and wine enthusiasts from all over the world, so you too should explore the flavors, fortunately still authentic, of this land rich in history and tradition.