PIEDMONTESE APPETIZERS

The antipasti chapter for the Piedmontese is a riot of flavors. No lunch or dinner is complete without sampling a few “antipastos.”

VITEL TONNATO

Vitel tonnè appears as early as the 19th century among traditional Piedmontese dishes. The marriage of meat and fish (tuna and anchovies) creates an intriguing flavor. Various types are declined, with or without mayonnaise, and can be found on every menu in our restaurants and osterias.

RAW MEAT ALL’ALBESE

Skinny slices of veal “rump,” seasoned with extra virgin olive oil, salt, pepper, and a few slivers of Parmesan. In season it is also enriched with a few flakes of truffle, but its flavor is already very rich and pleasant in itself.

VEGETABLE FLAN WITH FONDUE

After the marriage with Liguria for anchovies, Piedmont searches for cheese in the Aosta Valley. However, more and more local cheeses such as raschera and castelmagno create delicious and smooth creams. Thus fontina fondue is appreciated and used.

Some Piedmontese recipes can be found in this article.

As in almost all Italian regions, primi occupy an important space on the menu of restaurants and all households. I give you a few small ideas and invite you to try one of the many primi Piatti you will find in our Osterie. It will not be a challenging experience to make!

TAJARIN

They are tagliatelle, but in this part of Italy, they are thin, almost transparent, and elastic. Rich in egg yolks (we talk about tajarin 40 yolks!). Serve with a rich meat sauce or one with mushrooms, but… in truffle season, tajarin, with a bit of butter the nest allows the truffle to release all its aroma!

AGNOLOTTI DEL PLIN

Agnolotti “of the pinch.” It recalls the gesture for the cooks to close the agnolotti, strictly rolled out and completed by hand! They are filled with meat and vegetables in their traditional recipe and vegetables or fondue. The truffle argument also applies to agnolotti, of course!

Meats, poultry, and vegetables become a triumph when it comes to vibrant main courses such as

THE FRITTO MISTO

which reaches as many as 30 different pieces in its most decadent version. Meat, sausage, sweet semolina, fruits, vegetables! A triumph. The most traditional Langhe cuisine is this!

About the BOLLITO I have talked about before and the CAPPONE, I would say we can also mention the sumptuous BRASATO AL BAROLO and many other specialties that change with the seasons!

I have to write a separate chapter for a dish I love very much!

Belecauda

the Monferrato variant of farinata, an ancient word that harks back to a cuisine that is poor, simple, but certainly not lacking in taste. Belacauda requires only four ingredients: olive oil, water, salt and pepper, and chickpea flour. Let’s say it is the pizza of the Piedmontese!