Flavors of Piedmont

The Italians have this quite charming (and a little bit funny) expression describing one’s hearty appetite and ability to enjoy food – “essere una buona forchetta” in literal translation corresponding to ”being a good fork”. It is not something to shy from or to be embarrassed by, but rather a condition to be embraced and praised, since in this country food is serious matter. Maybe a bit too much, sometimes.

Therefore, make sure you put the visit to a good restaurant cooking traditional food on your “to do” list, there is much your palate can learn.

In today’s post I’m going to share with you 3 of the most beloved Piedmont dishes, the ones one cannot miss when coming here:

  1. Bagna cauda
    Bagna cauda

    Bagna cauda – a hot dip adored by the locals mostly during the winter time and/or the cold weather, made out of garlic, anchovies, olive oil and butter, usually served with raw or boiled veggies such as cardi, carrot, peppers, fennel, celery, cauliflower, artichokes, and onions.

  2. Agnolotti del plin
    Agnolotti del plin

    Agnolotti del Plin – the so-called “pinched” agnolotti, square-shaped, stuffed with roasted meat or vegetables the locals are so proud of: characteristic for the Langhe (going with a nice bottle of Barolo) or Monferrato (where you can combine them with a nice glass of Barbera).

  3. Bollito misto
    Bollito misto

    Bollito misto – mix of various types of meat, such as cuts of beef and veal, cotechino etc., simmered for 2–3 hours in an aromatic vegetable broth, then thinly sliced and served with sea salt, mustard, salsa verde, horseradish, or chutney; make sure you try one of the Italian digestive drinks afterwards, since it is a bit heavy on the liver.

As for the famous Piedmont dolci, in a future post.

P.S.: If possible, try to make a trip to Monferrato, it is famous for more than its wine and it was officially declared a UNESCO World Heritage site on June  22nd, 2014.

When In Turin

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