Piedmontese cuisine

Piedmontese cuisine is the style of cooking in the Northern Italian region of Piedmont. Bordering France and Switzerland, Piedmontese cuisine is partly influenced by French cuisine; this is demonstrated in particular by the importance of appetizers, a set of courses that precede what is traditionally called a first course and aimed at whetting the appetite. In France these courses are fewer and are called entrée.^[1]

It is a region in Italy with the largest number of cheeses and wines. The most prestigious Italian culinary school, the 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.^[2]

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).^[3] Tagliolini are a type of egg pasta normally made fresh by hand. According to Italian writer and journalist Massimo Alberini, tagliolini was among King Victor Emmanuel II's preferred dishes.^[4]

Common in Verbano-Cusio-Ossola area^[5] are bruscitti, originating from Alto Milanese, a dish of braised meat cut very thin and cooked in wine and fennel seeds, historically obtained by stripping leftover meat.

The Slow Food Movement was 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.

*Risotto* topped with white truffle shavings

The town of Alba is known for its gourmet food. It is also the region where Alba white truffles are found. ^[6]

[1]

[2]

[3]

[4]

[5]

[6]

Piedmontese cuisine

Products and dishes

See also

References

Wikiwand - on