What to eat in Piedmont: all the typical traditional dishes

From agnolotti to Barolo braised meat, finishing with bonet and ratafià: here's what to eat in Piedmont and all the typical dishes.

If you love food, good wine and always laid tables, then thePiedmontit is a region that is right for you. Give herLanghein the Biella area, from Alba to Cuneo, these areas are full of ever-prosperous vines, hot dishes worthy of real chefs, simple but highly popular recipes.

WHAT TO EAT IN PIEDMONT: TYPICAL DISHES

I had the opportunity to take a wonderful tour in Piedmont and discover a world of typical dishes and delicious glasses, of which I will now reveal some secrets.

AGNOLOTTI WITH GAVI

Agnolotti are one of the strong dishes of Piedmontese cuisine, particularly from the areas ofMonferrato, between Asti and Alessandria. Beyond the filling used (which changes from recipe to recipe) I happened to taste this dish in an unusual and very tasty way (at least for me): with wine. In Gavi, where excellence is represented byDOCG white wine, this union reaches its maximum expression. The agnolotti are first cooked and then placed in bowls into which the wine is added, just before being served. (If you pass through Gavi, a stop is a mustLibarna, where you will find the remains of an ancient Roman city dating back to the 1st century BC. C.).

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TAJARIN

It is a fresh egg pasta typical of the Langhe areas, with a shape very similar to tagliatelle, but smaller in width. The basic ingredients are flour and eggs. TOSnows, all’Agriturismo Dindine, ho avuto modo di partecipare ad una cooking classe e preparare io stessa questa prelibatezza. Il condimento è a piacere e varia tra ragù, sugo d’arrosto o tartufo (tipico della zona di Alba).

Cooking Class

Tajarin

RISOTTO

Seppur cucinatissimo in tutta Italia, il risotto è un altro piatto forte del Piemonte. Ne esistono tantissime varianti eppure, la mia preferita, rimane quella con Maccagno e Nocciole (rigorosamente piemontesi). Ho avuto il piacere di assaggiare questa pietanza a Biella e, devo ammettere, mi ha lasciato senza parole.

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POLENTA CONCIA BIELLESE

Detta anche Polenta di Oropa o Polenta Cunscia, questa pietanza è tipica di Biella e rappresenta una variante alla normale Polenta piemontese. Si tratta di un piatto molto cremoso, gustosissimo, i cui pezzi forti sono due formaggi tipici di queste terre (Toma di Oropa di breve/media stagionatura e Maccagno) and the melted butter. They are added to the basic ingredients of polenta (corn flour, water and salt) and give a completely unique taste to the dish. The way of presentation is also different. Once cooking is complete, the Polenta is served on plates and, in addition, melted butter is poured over it.

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BRAISED IN BAROLO

The highlights of this second course are the beef walnut, filled with meat and carrot, and the Barolo, an excellent wine. I also happened to taste the variant with theBramaterra, in Montesano, and I must admit that it is delicious.

BAGNA CAUDA

Originally from the areas ofLanghe, of Roero and Monferrato, Bagna Cauda (hot sauce) is one of the best-known dishes of Piedmontese cuisine. It is usually used as an accompaniment to other dishes (for example vegetables) and the basic ingredients are garlic, oil, salted anchovies and red wine. There is also the variant with milk.

READ ALSO:4-day itinerary in the Langhe of Piedmont

BONET

It is the "must" dessert of Piedmont, originating fromLanghe, perfect to complete a king's meal. The basic ingredients are amaretti biscuits (they are typical in Gavi), eggs, cocoa, milk, rum and, for those who wish, topping with caramel. You can find it in the “spoon” or “log” variant.

Bonet from Piedmont

RATAFIA'

Ratafià generally indicates a liqueur composed of an infusion based on fruit and alcohol. It can be found in different parts of Italy, including Abruzzo and Molise, but the one in Biella is very famous throughout the country. The production adAdorno Micca(in the Biella area) is in fact more than historical and has its roots as far back as 1600. While it is true that there are different variations (juniper, walnuts, apricot, lemons), theRatafià with black cherries è il più conosciuto, il più apprezzato e (a mio avviso) il più buono!