A FOOD TRADITION
Piedmontese Cuisine
Piedmontese cuisine developed in northwestern Italy around Turin, the Langhe, Monferrato, and alpine valleys, with strong links to French and Savoyard foodways. It emphasizes rice, cornmeal, butter, local cheeses, beef, veal, hazelnuts, mushrooms, and seasonal vegetables, often using restrained sauces and slow cooking. Raw beef preparations, filled pasta, and elaborate antipasti are characteristic. Well-known examples include bagna càuda, agnolotti del plin, and vitello tonnato. White and black truffles, while prestigious ingredients, form part of a broader regional repertoire that also includes rustic polenta and mountain dishes.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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