The first known Italian food writer was a Greek Sicilian named Archestratus from Syracuse during the 4th century. He wrote a poem in which he spoke of using “top quality and seasonal” ingredients.
He said that flavours should not be masked by spices, herbs or other seasonings.
Piedmont is geographically the union of traditional Italian and French cuisine, and is
the Italian region with the largest number of cheeses that boast Protected Geographical Status and wines of controlled origin. Piedmont is the region where the Slow Food Association was founded and the home of the most prestigious school of Italian cooking, the University of Gastronomic Sciences.
Piedmont is rich in local products; those products that have been awarded by the European Union the PDO-label (Protected Designation of Origin) and PGI (Protected Geographical Indication).
In Piedmont there are also other typical products that make its cuisine truly unique and exquisite. Regional recipes are made unique by the use of some typical products, such as truffles, Barbera or Barolo and local cheeses such as Fontina, Raschera, Gorgonzola, Toma and the fantastic Castelmagno. Risotto and fresh pasta are often enhanced by truffles, such as Ravioli del Plin with truffles, meat dishes such as braised in Barolo and Barbera or Ris in Cagnon risotto with melted cheese.
Just a few Piedmontese inventions such as Grissini, from Turin, a product exported internationally with great success, Ravioli del Plin, egg pastry pockets with meat filling , Tajarin, homemade thin egg pasta noodles typical of the Cuneo area, risotto with typical local cheese and Rabaton produced between Alexandria and Tortona, ricotta mixture, eggs and beets.
Bicerin a very special drink made with chocolate and very special type of coffee. The Gianduiotti is an invention that consists of a paste made with cocoa, sugar, cocoa butter together with the unique hazelnuts from Piedmont. Bonet, a pudding made with chocolate and amaretto. The Krumiri, biscuits shaped like a V, produced in the Casale Monferrato area. The Lady’s Kisses made with hazelnut and a very fresh mountain butter.
Panna Cotta, a favourite dessert in Italian restaurants worldwide, is also an invention of Piedmont served with various sauces and glazes made with chocolate and fruit.