Piedmont has one of the most varied and refined cuisines in Italy. This is partly due to the rich and elaborate influence of nearby France, but is equally tied to the traditions of the farmers who originated the ancient recipes based around fresh, local produce.
The ancient traditions of genuineness and the richness of condiments, with a preference for butter rather than olive oil, are characteristic of Piedmontese cuisine.
Rice, a staple since medieval times, is grown on the plains that stretch from Cuneo to Ticino, and features in a variety of risottos and other rice-based dishes of the region.
Piedmont boasts a great variety of cheeses, and is well known for its truffles, chestnuts and hazelnuts, as well as the famous grissini (long, thin breadsticks originating in Turin), said to be beloved of Napoleon.
Bread Butter + Anchovies
Polenta Mushrooms Fontina
Salsa Verde
Duck + Cabbage Involtini
Torta di Verdure
[Matching Wine: Paola Sordo Arneis ‘07]
Primi
Porcini e Riso
[Matching wine: San Fereolo Dolcetto ‘04]
Secondo
Manzo Brasato Artichokes Broadbeans + Peas
[Matching wine: Choice of
Enzo Boglietti Nebbiolo ’07; or
Mauro Molino Galinotto ‘04]
Dolci
Hazelnut Custard Pear Savoiardi
[Matching wine: Batasiolo Moscato d’Asti ‘07]
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