Agnolotti

 The Agnolotti (pronounced anneolottee) are a tipical Piedmontese starter. (Ubersetzen von Sabine Christodoulou)

They are made from thin sheets of dough filled with minced roast of beef, minced roast of pork, and spinach all mixed together (some times also roast of rabbit). W...

Bagna Cauda

“Bagna Cauda” is the name of a meal very, very from Piedmont. It means “Hot Dip Sauce”.

This strongly flavoured meal is to be consumed in late Fall and in Winter: it is not recommended to eat “Bagna Cauda” in the spring or in summer, nor if you have a busines...

Bagnet

“Bagnet” means sauce in the local dialect, There is no known controversy regarding the origin nor the content of this recipe,

although nobody knows when it was invented: even Google recognizes it as a Piedmonts’ recipe. It is used to dress the “bollito”, and the ”bollito misto...

Gnocchi

Gli gnocchi – 6 to 8 servings
Difficulty: medium
Time to prepare: 40 minutes, plus 1 hour to broil or boil the potatoes.
...

Home made grissini

I have always wanted to make my own “grissini” (bread sticks) because I could not find the one available in shops around here to my liking (too soft, too greasy, too hard, etc .. etc..).

I have always wanted to make my own “grissini” (bread sticks) because I could not find the one...

Marmellata di Peperoni

The marmalade of peppers, mildly to pretty hot depending on the variety of peppers available in your area, is an excellent side dish to your..

serving of meat (hamburgers, steaks, roast of beef or pork), as well as mild cow cheese. It can also be served as a dip with say, grissini or carrot and ...

Sauça Tonnè

The name means nowadays “tuna fish sauce”. But it is not as simple as that;

here again, there is controversy: if not over the origin of the recipe, over its indigenous components. If we can affirm that the sauce originates in Piedmont, we are almost certain that it did not contain any tuna f...

Sauces for tajarin

Il “Sugo di Carne” – 6 to 8 servingIl “Sugo di Carne” – 6 to 8 servings

Difficulty: easy
Time to prepare: 10 minutes, plus 1 hours of cooking time.
Il “Sugo di Carne”, or meat sauce, is the most common type o sauce used for dressing the Tajarin. The meat used is either veal...

Soffritto

Every ethnic cuisine is based on some specific combination of tastes

Every ethnic cuisine is based on some specific combination of tastes

and flavors which make that cuisine unique. In Langhe and Roero, three preparations are basic for about every antipasto (hors d’oeuvre) and e...

Vitel Tonne

“Vitel Tonnè” – 6 to 8 servings

Difficulty: easy
Time to prepare: I hour, excluding cooking time.
“Vitello Tonnato” is possibly the most traditional of Piedmonts’ hors d’oeuvres: it is a must on the menu of any restaurant serving our cuisine. It is also a very popular...