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, 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 the King Victor Emmanuel II's preferred dishes.

Common in Verbano-Cusio-Ossola area are bruscitti, originating from Alto Milanese, which consist in a braised meat dish cut very thin and cooked in wine and fennel seeds, historically obtained by stripping leftover meat.

The Slow Food Movement 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
 * Gianduiotti
 * Krumiri
 * Marron glacé
 * Meringa alla panna e meringata (cake)
 * Nocciolini di Chivasso
 * Paste di meliga
 * Wine-poached pear

Breads

Cheeses
 * Biova
 * Ghërsin (breadsticks)


 * 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