Turin is considered the capital of gourmets. Piedmontese cuisine is rich in flavors and deep tradition, excellent products, various speciality and succulent preparation.
They are often simmered in beef broth and topped with butter, grated Grana Padano cheese and shaved truffles with nutmet.
Piemonte produces large numbers of high quality hazelnuts. These nuts are put to good use in cakes and pastries such as torrone nougat and chocolates. Candied chestnuts, known as marron glacés, are famous worldwide.
Corn flour is used to make meliga cookies. Other outstanding desserts include bonèt, a custard cake flavored with coffee or chocolate.
Panna cotta is custard made with cream and caramel thickened with gelatin. Torta gianduia is a decadent hazelnut and chocolate torte, a kind of dense cake made with ground nuts instead of flour. Zabaione is a light custard made with Marsala wine and sweetned egg yolks, sometimes used to flavor semifreddo or ice creams.