You are here

Recipes

We have selected some of the hundreds of recipes that make up Piedmont's rich and varied gastronomic tradition, dividing them by course. From tomini cheeses to agnolotti del plin, from Piedmontese "fritto misto" to gnocchi al Castelmagno, from bagna càuda to mixed boiled meats with sauces, without forgetting the desserts, including the classic bonèt and cornmeal biscuits. We have chosen these recipes because each one has a particular link with the territory of origin and features genuine and delicious ingredients that are among the typical products of our region.

107 results

PANNA COTTA
Dessert
PASTA CON PATATE E TOMA
Primi
PASTE DI MELIGA
Dessert
PATATE ALLA SAVOIARDA
Secondi
PERE MARTIN SEC AL BAROLO
Dessert
PESS-COI (INVOLTINI DI VERZA)
Secondi
PILOT
Primi
POLENTA E BAGNET'D SALAM 'D TURGIA
Secondi
POLENTA MITONA'
Primi
PORCINI E PESCHE ALLA WILLERBERGER
Antipasti
POTIA DI ZUCCA
Primi
PRATAHAPLA
Antipasti
RAVIOLES
Primi
RIS E BRUCHIEI
Primi
RISO DOLCE
Dessert
RISOTTO ALLE CASTAGNE
Primi
RISOTTO CON CASTELMAGNO E NOCCIOLE
Primi
SALAME DI CASTAGNE
Dessert
SALAMINI CON FONDUTA
Antipasti
SEMIFREDDO AL GENEPI'
Dessert
SOMA D' AJ PIEMONTESE
Antipasti

Pages