Food and Wine – Piemontexperience

The first known Italian food writer was a Greek Sicilian named Archestratus from Syracuse in the 4th century.He wrote a poem That spoke of using “top quality and seasonal” ingredients.

He said that flavors should not be masked by spices, herbs or other seasonings.Point of union of traditional Italian and French cuisine, Piedmont is the Italian region with the largest number of cheeses Protected Geographical Status and wines of controlled originin. Piedmont is the region were founded Slow Food association and the most prestigious school of Italian cooking, the University of Gastronomic Sciences.

Piedmont is rich in local products, ie 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 truly unique and exquisite its cuisine. Regional recipes are made unique by the use of some typical products, such as truffles, Barbera or Barolo and its typical cheeses such as Fontina, raschera, gorgonzola, toma and the fantastic castelmagno. Risotto and fresh pasta are often enhanced by truffle, such as ravioli del plin with truffles, boiled meats such as braised in Barolo and Barbera or ris in cagnon risotto with melted cheese.

Just a few Piedmontese inventios such as grissini, Turin invention, product export to international success, Ravioli del Plin, egg pastry pockets with meat filling , Tajarin, thin egg pasta noodles homemade, typical of the Cuneo area, The risotto with tipical cheese and Rabaton produced between Alexandria and Tortona, ricotta mixture, eggs and beets.

Bicerin a very special drink madewith chocolate and very good tipe of coffee. The gianduiotti is an invention it consists of a paste made with cocoa, sugar, cocoa butter and special and unique hazelnuts from Piedmont. Bonet , 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 is also an invention of Piedmont served with various sauces and glazes made with chocolate and fruit.