A warm, flavorful dip made from anchovies, garlic, and olive oil, served with raw or roasted vegetables for dipping. It’s a communal dish typically enjoyed in the colder months. ¹⁾

Thinly sliced veal served cold with a creamy, tangy sauce made from tuna, capers, anchovies, and mayonnaise. This unique combination of flavors is a Piedmontese classic. ²⁾

Small, delicate pasta pockets stuffed with a variety of fillings, including meats or vegetables. They are usually served with butter and sage or a meat sauce, representing Piedmont's refined pasta traditions. ³⁾

A type of egg-rich, thin ribbon pasta, similar to tagliatelle, often served with a rich ragù or butter and shaved truffles, especially during truffle season. ⁴⁾

Beef braised in Barolo wine, one of the most famous red wines from Piedmont. The meat becomes incredibly tender, absorbing the rich flavors of the wine and herbs. ⁵⁾

A Piedmontese version of beef tartare, made with finely chopped raw beef (often from the prized Fassona breed), seasoned simply with lemon juice, olive oil, salt, and pepper. ⁶⁾

A mixed boiled meat platter that includes various cuts of beef, chicken, and sometimes sausage, typically served with a variety of sauces like green salsa verde or mustard. ⁷⁾

A thin, crispy chickpea flour pancake that is baked in a wood-fired oven. Farinata is a popular street food in Piedmont, often served as an appetizer or snack. ⁸⁾

Gnocchi (potato dumplings) served in a rich, cheesy sauce made with Fontina or Taleggio cheese. This comforting dish is perfect for cold Piedmont winters. ⁹⁾

A red wine risotto made with the region’s famous Barolo wine, giving the dish a deep, rich color and flavor. Sometimes enriched with beef broth and butter for extra richness. ¹⁰⁾

A hearty dish of polenta (cornmeal) enriched with local cheeses like Toma and melted butter. It’s a comforting, filling meal, often served as a side or on its own. ¹¹⁾

A traditional Piedmontese dish made from a variety of offal (organ meats) such as sweetbreads, liver, and rooster combs, cooked in a savory sauce with vinegar and Marsala wine. ¹²⁾

A chocolate and amaretti custard flavored with rum and coffee, typically served as a dessert. This decadent dish is a sweet highlight of Piedmontese cuisine. ¹³⁾

A hazelnut cake made with the famous hazelnuts from the Langhe region. The cake is light and flavorful, often served with a dusting of powdered sugar. ¹⁴⁾

A light, frothy dessert made from egg yolks, sugar, and sweet Marsala wine, beaten over a double boiler until thick and airy. It’s often served with biscotti or fresh fruit. ¹⁵⁾