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“The first rule of Piedmont is you can never truly know Piedmont unless you are Piedmontese,” writes F&W Executive Wine Editor Ray Isle in his story, Unlocking the Mysteries of Piedmont. “It does have hills and vineyards and hazelnut forests and narrow-streeted small towns that seem to have been transported out of an earlier era, and it has soul.”
The region in northwest Italy, just south of the Alps, is known for Alba white truffles and Barolo, Barbaresco, and Barbera red wines. Piedmont is home to cheeses, like Gorgonzola and Castelmagno, and beef from the Piedmontese breed of cattle. Pair these Piedmontese ingredients with the region’s signature dishes and drinks, from breadsticks and pasta to dessert.
Stracotto di Fassona Piemontese (Piedmont Braised Beef)
Chef Otto Lucà, of Langotto Ristorante in Novello, considers this rustic top blade roast the most important main course of classical Piedmontese cuisine. The beef is marinated overnight and slow-braised in Piedmontese red wine until it’s falling-apart tender.
Ragù di Salsiccia (Sausage Ragù) with Tajarin
At Casa di Langa in Piedmont, chef Daniel Zeilinga makes sausage and veal ragù with fresh tomato water to serve with tajarin — a fresh pasta from Piedmont with a high ratio of egg yolks to flour resulting in a golden hue.
Bunet (Chocolate Crème Caramel with Amaretti)
Also known as bonet, Bunet is a creamy, rich custard dessert from Piedmont. Daniel Zeilinga, the executive chef at Fàula Ristorante in Cerretto Langhe, garnishes the dessert with amaretti cookies to enhance the almond flavor of the pudding and add a lovely crunch.
Agnolotti del Plin
Agnolotti del Plin (meaning “with the pinch”) originated as a means of using up braised meat in Piedmont. At Casa di Langa’s Fàula Ristorante, the tiny, meat-filled pasta pockets are stuffed with a pork, chicken, veal, and vegetable filling bound with butter and cheese. The pasta is typically served on special occasions with a reduced sauce made from meat drippings.
Bicerin
Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Gabriel Greco, Addelyn Evans
This classic blend of espresso, chocolate, and milk hails from Turin, the capital of Piedmont. It’s named after the Italian word for the round glass in which it’s traditionally served.
Grissini
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Stylist by Thom Driver
Grissini are long, crispy, pencil-thin breadsticks with a cracker-like crunch that have been made in Piedmont since the 1600s. Serve this version from New York City’s Barbuto with wine as an aperitivo alongside cheese, cured meats, and olives.
Ossola-Style Gnocchi with Sage-Butter Sauce
Gnocchi all’Ossolana comes from Piedmont’s Ossola Valley, just a few miles from Italy’s border with Switzerland. Pasta Social Club founder Meryl Feinstein makes her take on the pasta with chestnut flour for nuttiness, warmth, and a caramel color.
Smashed Potatoes with Bagna Cauda
William Hereford
Bagna cauda translates to “hot bath” in Italian and is a garlic and anchovy dipping sauce that originated in Italy’s Piedmont region and Provence in France. At Aragosta, in Deer Isle, Maine, chef Devin Finigan tosses smashed Yukon Gold potatoes in the sauce, topping both with fried capers, carrots, parsley, radish, and sugar snap peas.
White Truffle Tagliolini
Upgrade ribbon-shaped tagliolini pasta with shaved Alba white truffles for a simple, satisfying Piedmontese dish in 20 minutes.
Barolo-Braised Veal
Winemaker and restaurateur Giorgio Rivetti marinates a boneless veal shoulder roast overnight in a bottle and a half of Barolo for this beef dish served with cooked carrots and creamy polenta.
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