Every region of Italy has a type of pasta and this is what you can find in the Langhe of Piedmont. Tajarin are quite similar to tagliatelle but cutted very thin: consider that the strands should be about 2 mm wide. Cutting them so thin is a demonstration of skillness of the cook and in the past …
The recipe of Paste di Meliga is centuries old: they are traditional biscuits prepared in farmhouses with the ingredients that can be found in the house, maize and wheat flour. In the Barge area, in the Langhe, they are known as batiaje, since they were used to be offered during baptism celebrations (batjè in Piedmont …
Agnolotti are a kind of ravioli typical of the Piedmont, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. The origin of the name may come from the name Angelot from Monferrato, who is said to be the inventor of the recipe, or from the Latin …
These cookies are from Piedmont and they were born about a century ago in Tortona town. The recipe calls for the preparation of shortbread biscuits to be joined two by two and to be superimposed with a filling of chocolate. The name came from the fact that the cookies are made of two parts of roundish …
This plate tied to the folk tradition and usually it was served on holidays. Its origin is linked to the ritual slaughter of the pig and the need not to waste anything. The oldest recipes include the liver, the lung, the slices of meat, sausage, but over time new ingredients were added such as macaroons …
It is one of the most famous recipes of Piedmont cuisine and it consists in a strong flavor sauce made of anchovies, garlic and olive oil. The name bagna cauda (or bagna caoda) in Piedmont literally means hot sauce, just because it is hot and accompanied with fresh seasonal vegetables, cooked and raw. Often served in …
The Finanziera is a very old traditional plate of Piedmont. According to tradition, was born in the eighteenth century in the west of Piedmont as a poor men’s plate that used the less noble parts of slaughtered animals and the entrails, which were left to those who performed the slaughter and immediately cooked, prepared and consumed. …
A typical plate from Piedmont is the vitello tonnato, or vitel tonè. There are several cities in Piedmont that boast the paternity of this plate, but the ones where you can taste the most delicious and tradicional vitel tonè in Italy are Alba and Garessio. The vitello tonnato is a cold plate, usually served as …
The grissini are one of Turin’s most famous delicacies and they consist in a particular kind of breadsticks; about their story there are two versions. The first version dates the grissini from the second half of ‘300, when the bread was being sold at a penny per piece. Owing to the inflation that struck the …
The easiest way to taste genuine Italian food in an original way, without to seat in a traditional restaurant, is to go to Eataly. It is a big recent store where you can both to buy and to eat high quality Italian food and drink. So you can directly taste some food there and if you like it you can …
