Cuisine of Sardinia - Regional Cuisines - Piedmont

Piedmont

Nestled between the Alps and the Po valley, with a large number of different ecosystems, this region offers the most refined and varied cuisine of the Italian peninsula. Point of union of traditional Italian and French cuisine, Piedmont is the Italian region with the largest number of cheeses Protected Geographical Status and wines Denominazione di origine controllata. It is also the region where both Slow Food association and the most prestigious school of Italian cooking, the University of Gastronomic Sciences, were founded. Piedmont is a region where gathering nuts, mushrooms, cardoons and hunting and fishing takes place. Truffles, garlic, seasonal vegetables, cheese and rice are all used. Wines from the Nebbiolo grape such as Barolo and Barbaresco are produced as well as wines from the Barbera grape, fine sparkling wines, and the sweet, lightly sparkling, Moscato d'Asti. The region is also famous for its Vermouth and Ratafia production. Castelmagno is a prized cheese of the region. Piedmont is also famous for the quality of its Carrù beef (particularly famous for its fair of the "Bue Grasso", Fat Ox), hence the tradition of eating raw meat seasoned with garlic oil, lemon and salt the famous Carpaccio, the famous Brasato al vino, wine stew made from marinated beef, and boiled beef served with various sauces. The most typical of the Piedmont tradition are its traditional agnolotti (pasta folded over with a roast beef meat and vegetable stuffing), Panissa (a typical dish of Vercelli, a kind of risotto with Arborio rice, the typical kind of Saluggia beans, onion, Barbera wine, lard, salami, salt and pepper), taglierini (thinner version of tagliatelle), bagna cauda (sauce of garlic, anchovies, olive oil and butter) and bicerin (hot drink made of coffee, chocolate and whole milk). Finally Piedmont is one of the Italian capitals of pastry and chocolate in particular, with products like Nutella, gianduiotto and marron glacé that are famous worldwide.

Read more about this topic:  Cuisine Of Sardinia, Regional Cuisines

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