A Typical Menu from Piedmont Italy

Any decent menu from Piedmont would use only authentic, genuine Piedmont ingredients and if anything frozen is used, it will be shown.  A typical menu from Piedmont will always include a good selection of the dishes and cheeses shown below, as well as all of the wines I list.

The Wines from Piedmont

Red Wines

Barolo is the star of the show when it comes to Piedmont's wine. Barolo is a robust and full-bodied wine made from nebbiolo grapes. The wine is produced around the town of Barolo near Alba - this is Piedmont's best wine and one of the best wines in Italy.

Barbaresco is similar to Barolo, but more delicate.

Dolcetto is a light and fruity wine, the region's most widely produced wine.

Barbera, which is produced mostly in Alba and Asti, is more affordable than Barolo and is excellent for dining.

White Wines

Are not as well known but still excellent. The best known varieties are the Roero Arneis and the Gavi

Dessert Wines

Moscato and Spumante

Other Beverages

Passito and Grappa

Pane (Bread)

You’ll find another of Turin’s most important specialties served at every respectable Torinese restaurant table namely Grissini, the origin of this delicious breadstick is hotly debated among various in towns and cities across the region. The most famous grissini variations are the stirato (straight) and rubata (hand-rolled).

Antipasti (Appetizers)

Peperoni ripieni con funghi e riso

This I really love. I am not 100% sure if it is traditionally from Piedmont but it is great.

This recipe consists of pepperoni/peppers stuffed to bursting with rice, fresh porcini mushrooms, butter, olive oil, tomatoes, onions,sausage, basil and much else. For a variant on this visit my Piedmont recipe section.

Bagna Caoda

This dish is made with a warm sauce of olive oil, garlic, and anchovies. It is perfect for dipping vegetables such as artichokes, celery, cabbage, and peppers (be sure to try the famous peppers from nearby Carmagnola). Bagna Caoda is most often served during the winter (it is felt to be rather heavy for the summer), and it contains lots of garlic, so be warned; you may need to isolate at home for a few days after eating this.  Also, it is often served as a main meal and shared amongst friends and family.

Vitello Tonnato

Thinly sliced veal with a creamy, tangy sauce made from tuna, anchovies, capers, and mayonnaise. This cold appetizer is a Piedmont classic.

Carne Cruda All'Albese

A Piedmont version of beef tartare, made with finely chopped raw beef, seasoned with olive oil, lemon juice, garlic, and pepper. It's often garnished with thin shavings of white truffle.

Primo (First Course)

Agnolotti

Agnolotti are rectangular ravioli, usually filled with meat, vegetables, and cheese. I suggest you try the basic version prepared in a roast meat ragù as well as the agnolotti in a fondue sauce.

The most refined agnolotti, called plin or agnolotti al plin, are made by hand and were popular among the Savoy royalty.

Risotto al Barolo

A rich and creamy risotto made with Barolo wine, one of the most prestigious wines from the Piedmont region. The deep, robust flavor of the wine enhances the creamy texture of the risotto.

Tajarin al Tartufo

Thin, golden pasta made with egg yolks is typically served with a simple butter sauce and topped with shavings of white truffle from Alba.

Secondi (Main Course)

Bollito Misto

A classic, this is THE dish for the big occasion. Not the lightest but one of the greatest. In my opinion, one of the great Italian recipes.  Again, this is not really a summer dish but one for those cold winter days.

Brasato al Barolo

Beef braised in Barolo wine, slow-cooked until tender and infused with the rich, deep flavors of the wine.

Fritto Misto alla Piemontese

A mixed fry of various meats, vegetables, and sometimes even sweet items like semolina and fruit, all breaded and fried to perfection. It's a hearty and satisfying dish often enjoyed during special occasions.

Formaggi (Cheeses)

I could write a whole article only about the cheeses, so here are some suggestions to sample and please try to visit Saluzzo for the worlds best cheese shop.  

These are some of the cheeses you'll want to try:

• Bra d’alpeggio
• Bruss
• Castelmagno (very tasty)
• Murazzano (sweet-ish)
• Raschera
• Robiola di Roccaverano
• Toma Piemontese
• Bettelmat
• Cachat
• Caprini di Rimella (goat cheese) 

Dolce (Dessert)

I’ve already told you all about Turin’s gourmet chocolates - see this page - mouth watering!!  but now let's leave the chocolate and enjoy dessert...

Panna Cotta (Dreamy and decadent.)

The perfect way to end a meal and on nearly every menu from Piedmont. Absolutely delightful.

Bonet

A traditional Piedmontese chocolate and amaretti pudding, flavored with rum and caramel. It's rich and velvety, often enjoyed during festive occasions.

Torta di Nocciole

A hazelnut cake made with finely ground hazelnuts, sugar, eggs, and a hint of cocoa. This cake highlights the region's famous hazelnuts and has a delightful nutty flavor.

Zabaione

A classic Italian dessert made with egg yolks, sugar, and Marsala wine, whisked into a light and frothy custard. It's often served warm and paired with cookies or fruit.

Baci di Dama

"Lady's kisses" cookies made from hazelnuts and almonds, sandwiched together with a layer of dark chocolate. These delicate treats are perfect with coffee or tea.

Pesche Ripiene

Peaches stuffed with a mixture of crushed amaretti cookies, cocoa, sugar, and egg yolk, then baked until tender. This dessert is particularly popular in the summer, when peaches are in season.

Gianduja Gelato

A rich and creamy gelato flavored with gianduja, a chocolate-hazelnut paste that originated in Turin. It's a must-try for chocolate lovers.

Torrone d'Alba

A traditional nougat made with honey, sugar, egg whites, and toasted nuts, typically hazelnuts. This chewy and sweet treat is especially popular during the holidays.

Piedmont cuisine is not the lightest, so the best thing to do after getting through a lunch menu from Piedmont is to go home and have an afternoon nap. If you have to keep on going then order a double espresso with some grappa.

Buon Appetito !