A Delicious Menu from Piedmont ItalyThe Piedmont MenuAny decent menu from Piedmont would use only authentic genuine Piedmont ingredients and if anything frozen is used it will be shown. Good news though, if you can't get to Piedmont, I can now offer you authentic Piedmont food and wine delivered to your door.
Red Wines Little known but really excellent and definitely unique the Ice Wine of Chiomonte should not be missed. Barolo (a robust and full-bodied wine made from nebbiolo grapes, around the town of Barolo near Alba - perhaps Piedmont's best wine) Barbaresco (similar to Barolo, but more delicate) Dolcetto (light and fruity, the region's most widely produced wine) Barbera (produced mostly in Alba and Asti, cheaper than Barolo and excellent for dining) White Wines Are not as well known but still excellent. Roero Arneis Gavi Dessert Wines Moscato Spumante Other Beverages Passito Grappa (Grappa del Nonno is a great Italian grappa from Piedmont) . Pane (Bread) You’ll find another of Turin’s most important specialties served at every respectable Torinese restaurant table namely: Grissini The origin of this delicious breadstick is hotly debated among various towns and cities in the region, the most famous grissini variations are the stirato (straight) and rubata (hand rolled).
Antipasti (Appetizers)Peperoni ripieni con funghi e risoThis I really love. I am not 100% sure if it is traditionally from Piedmont but it is great. This recipe consists of pepperoni/peppers stuffed to bursting with rice, fresh porcini mushrooms, butter, olive oil, tomatoes, onions,sausage, basil and much else. For a variant on this visit my
Piedmont recipe section. Bagna Caoda This dish is made with a warm sauce of olive oil, garlic, and anchovies, it is perfect for dipping vegetables such as artichokes, cabbage, and peppers (be sure to try the famous peppers from nearbyCarmagnola). Primo (First Course)AgnolottiAgnolotti are a rectangular ravioli, usually filled with meat, vegetables, and cheese. I suggest you try the basic version prepared in a roast meat ragù as well as the agnolotti in a fondue sauce. The most refined agnolotti, called plin or agnolotti al plin, are those made by hand and were famous with the Royal court of yesteryear
Secondi (Second Course)Bollito MistoA classic this is THE dish for the big occasion. Not the lightest but one of the greatest. In my opinion one of the great Italian recipes.Formaggi (Cheeses)I could write a whole article only about the cheeses, so here are some suggestions to sample and please try to visit Saluzzo for the worlds best cheese shop.Bra d’alpeggio Bruss Castelmagno (very tasty) Murazzano (sweet-ish) Raschera Robiola di Roccaverano Toma Piemontese Bettelmat Cachat Caprini di Rimella (goat cheese)
Dolce (Dessert)I’ve already told you all about Turin’s gourmet chocolates - see this page - mouth watering!!Panna Cotta (Dreamy and decadent.) The perfect way to end a meal and on nearly every menu from Piedmont. Absolutely delightful. Piedmont cuisine is not the lightest and the best thing to do after getting through a menu from Piedmont is go home to sleep or order a double espresso with some grappa to help get you going again and aid digestion. Buon Appetito !Looking for a particular recipe or anything else for that matter? Try our site search engine. Return from Menu from Piedmont to the Turin Page
|
