• Source: 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.
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.
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). 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.

Common in Verbano-Cusio-Ossola area 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.

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




Products and dishes


Antipasti

Batsoà - an ancient dish made from pig or veal trotters
Carne cruda all'albese - a type of steak tartare from the town of Alba
Carne in carpione
Caponèt - a type of involtino stuffed with meat
Cognà - a type of sweet sauce or relish usually served with cheese
Giardiniera - an Italian relish of pickled vegetables in vinegar or oil
Insalata di nervetti - an ancient dish made with braised veal trotters and vegetables
Mocëtta - a type of cold cut from the Alp region of Italy
Tartare
Potato Subric
Rabbit Tuna - shredded rabbit meat conserved in oil and aromatics
Trippa di Moncalieri - a type of salame made from tripe
Vitello tonnato - thinly sliced veal with a creamy tuna sauce
Sauces

Agliata verde - a green sauce made from parsley usually accompanied with cure meats or cheese
Bagnet verd
Bagnet ross
Black olive paté
First courses

Agnolòt (agnolotti) - Meat-filled pasta
Agnolòt dël plin
Gnocchi al Castelmagno
Lasagne with pork blood
Macaron del frèt
Panissa - a type of risotto with beans and sausage
Anchovy pasta
Cheese polenta
Polenta saracena
Cheese risotto
Risotto al barolo - risotto prepared with red barolo wine instead of white wine
Nettle risotto
Tajarin - a type of egg pasta
Minestra maritata - a type of Italian wedding soup
Zuppa mitonata - soup with escarole and meatballs in chicken broth
Second courses

Sambucan lamb
Bollito misto - a type of Italian stew made with veal or beef
Barolo-braised meat
Cappone
Cervo al civet - red wine venison stew
Bruscitti - a type of minced meat dish usually served during winter
Fërse
Finanziera
Frittata di luvertin
Nettle frittata
Fritto misto alla piemontese
Gallina di Saluzzo
Lumache di Cherasco - sauteed snails
Miroton
Paletta
Fried porcini
Puccia
Tapulon
Desserts

Amaretti di Mombaruzzo, a type of macaroon
Baci di dama
Baci di gallina
Biciulan
Bonèt, a custard dessert similar to the French flan
Canestrelli
Piedmontese cannoli
Cariton
Coppa sabauda
Cuneesi al rum
Diablottini
Finocchini
Focaccia di Chieri
Focaccia di Susa
Lacabòn
Fricieuj ëd pom
Fugassa d’la Befana
Gianduiotti
Krumiri
Marron glacé
Meringa alla panna e meringata (cake)
Nocciolini di Chivasso
Paste di meliga
Torta 900
Torcetti
Wine-poached pear
Breads

Biova
Ghërsin (breadsticks)
Cheeses

Bettelmatt
Bra cheese
Bruss
Castelmagno
Cevrin di Coazze
Escarun
Frachet
Gorgonzola
Maccagno
Murazzano
Murianengo
Paglierina
Plaisentif
Raschera
Robiola
Robiola di Cocconato
Robiola di Roccaverano
Salignon
Seirass
Testun
Tome
Tomini
Cured meats

Bodin
Frisse
Grive
Cooked salame
Salame della rosa
Salame di cinghiale
Liver salame
Salame mica della Val di Susa - a traditional Piedmontese salami made from pork and lard
Salame di giora
Salame di patate
Salame di turgia
Salame d'la doja
Salame d'oca
Salami al barolo
Dried sausage
Wines

Asti wine
Barbaresco
Barbera d'Asti
Barolo
Brachetto d'Acqui
Cortese di Gavi
Dolcetto di Dogliani
Gattinara DOCG
Ghemme DOCG
Malvasia di Castelnuovo Don Bosco
Moscato d'Asti
Nizza DOCG
Ruché




See also


Italian cuisine
Category: Cuisine of Piedmont
Piedmont wine
Piedmontese cheese




References

Kata Kunci Pencarian:

• Piedmontese cuisine
• Bagna càuda
• Bonet (dessert)
• Bicerin
• Italian cuisine
• European cuisine
• Amaretto (disambiguation)
• Roman cuisine
• Panna cotta
• Bruscitti