Food tips you can trust
of Piedmont and Torino
Translates as "hot sauce". Its ingredients are olive oil, chopped garlic and anchovies, butter, and sometimes sliced tartufo bianco (white truffles, another Piedmontese edible ecstasy). Into this heated sauce the diner dips a wide choice of cold raw vegetables. Red wine is the traditional accompaniment.
It's made by melting Fontina cheese (from the neighboring Val d'Aosta region) with milk, butter and eggs. The cook tops the resulting "fondue" with sliced white truffles.
Literally, "mixed boiled". Meat is the prime ingredient.
Piedmont-style ravioli. Widely popular.
Long, thin, crisp breadsticks. Originated in Torino. Now found globally.
Chicken (or Veal) Marengo
Created in Piedmont to help Napoleon celebrate his victory at Marengo.
The region has Torino, Italy's most modern and industrialized metropolis. However, the approach to food in Piedmont remains reasonably loyal to yesteryear's principles of bringing out rather than masking the natural flavors of the cooking ingredients.
Italian culinary regions
Campania and its Naples
Emilia Romagna and its Bologna
Latium and its Rome
Liguria and its Genoa
Lombard and its Milan
Piedmont and its Torino
Tuscany and its Florence
Veneto and its Venice
Plus some other regions