Marit & Toomas Hinnosaar
Do & See

The cuisine of Piedmont

The cuisine of Piedmont has more flavour than the French cuisine. Beef, white truffles, cheese of all shapes, chestnut honey, chocolate, beetroot mustard and hazelnuts are a few of the specialties. The inevitable bread stick grissini was baked for a king with a bad stomach. Excellent red wines in the form of Barolo, Barbaresco, Barbera and Dolcetto are produced in the region, especially in the Langhe district. Recommended trips are to the south to Alba, Barolo and Bra where the Slow Food headquarters are located. Aperitifs like Vermouth, Carpano and martinis were invented in Piedmont - which is also a small place. There is much to discover food wise when exploring the green hill landscapes.
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