A Typical Italian Menu From Piedmont

A Delicious Menu from Piedmont Italy

The Piedmont Menu

Any 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

Barolo is a robust and full-bodied wine made from nebbiolo grapes. The wine is produced around the town of Barolo near Alba - this is Piedmont's best wine and one of the best wines in Italy. 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

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 riso

This 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)

Agnolotti

Agnolotti 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 Misto

A 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

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. If you have to keep on going then order a double espresso with some grappa.