Piedmont, a region rich in hills, mountains, and flat areas, reflects the characteristics of its territory in its cuisine, also experiencing some French influence. In the plains of Vercelli, rice stars in many recipes, while in the hilly area of Alba, white truffles characterize local dishes, along with many other forest products like mushrooms and hazelnuts. The region boasts a variety of cheeses, such as Castelmagno, Bra and its more aged version, Bra duro, Raschera, Robiola di Roccaverano, and many others.

Piedmontese Appetizers

Piedmont is renowned for its appetizers, both hot and cold, including stuffed peppers and onions, crostini with truffles, salads, raw or cooked cold cuts, Vitello tonnato (veal with tuna sauce), and stuffed eggs.

Piedmontese First Courses

Among the first courses are the Agnolotti del plin, originating from the Langhe region. They are smaller than the classic ravioli and agnolotti, and “plin” means pinch in Piedmontese, referring to the characteristic gesture used to seal the pasta. The filling is a mix of stewed meats, designed to reuse leftover meats in times when nothing was wasted, and they are served with a roast sauce or with truffles. They pair well with wines like Dogliani DOCG or Ruché di Castagnole Monferrato DOCG. Then there are Gnocchi all’Ossolana, made with potato and chestnut flour, and many risottos, like risotto al Barolo, with asparagus, alla finanziera, and many more. Also notable are the Tajarin, thin homemade egg noodles (2-3 mm), served with chicken liver sauce, or various poultry and rabbit offals, with Langhe-style ragù with tomato, with minced beef and pork, chopped mushrooms, bay leaves, parsley, and garlic, or with a sprinkle of white truffle, to be enjoyed with a Roero Arneis DOCG white wine.

Piedmontese Main Courses

There are many meat-based second courses, such as the famous Brasato al Barolo, to be paired with a Barolo or Barbaresco DOCG, and the Bollito misto alla piemontese, traditionally consisting of seven cuts and seven offals, accompanied by seven sauces or “bagnetti”, for example, to be tried with a Barbera del Monferrato or a Freisa d’Asti. Among the white meats, there’s Pollo alla babi (grilled chicken) and Pollo alla marengo. Batsoà are traditional pork or veal feet, common in the Canavese area, boiled and then breaded and fried, great paired with a Barbera, which balances the dish’s fat, succulence, and sweet tendencies with its acidity and tannins. There are also many game dishes, like the famous Lepre in civet (hare stew), Pernice al Barolo (partridge in Barolo), and Piccioni saltati alla monferrina (sautéed pigeons in Monferrato style), which pair well with Piedmont’s great red wines. Finanziera, made with fifth-quarter cuts (brain, liver, sweetbreads), sausage, and veal cubes, with the addition of broth and porcini mushrooms, is ideally paired with a Nizza DOCG or a Barbera d’Asti DOCG. Bagna caôda, made with anchovies, oil, and garlic, is used as a dip for fresh autumn vegetables, pairing well with a Freisa d’Asti.

Piedmontese Desserts

Piedmontese desserts often feature chocolate and Piedmont IGP hazelnuts, like Baci di dama, Cuneesi al rhum, and many pralines. Chocolate desserts are challenging to pair with wine, and slightly sweet, fortified wines are recommended. With the characteristic Marrons glacés or Chestnut Compote, trying a pairing with a Caluso passito DOCG is suggested.