Kidney, originally a poor man’s meal reflecting peasant cuisine, has over time become a food appreciated by chefs and is today a protagonist in the most refined Italian cuisine.
Flavors and aromas of Piedmont wines and fine regional cuisine represent the history, the hard work and the culture of the territory and of its inhabitants.
We are pleased to share with you “some select recipes”, coming from a treasured family collection belonging to a Milan-adopted journalist who was proud of his Piedmont heritage. He shared this passion with his son Roberto de Silva, founder of “il Botolo”, who combined his love of Monferrato and his dream to create quality wines. The collection includes special recipes that the journalist picked up along his travels throughout Italy. We invite you to try making these dishes at home. The collection features several Italian regions, although Piedmont is highly represented in the collection. The recipes come from faraway places, from polenta simmering in a chimney pot, to pork “rostini”, from wood burning ovens to copper cookware. The recipes speak volumes about passion and cuisine as a way of life: experience and relive the aromas, customs, starters, roasts, main courses.
