Il Botolo Azienda Agricola: 15 hectares of vineyards, between the two Estates Colombaro and Le Coccole, on the hills of Nizza Monferrato,
in the heart of an exceptional wine producing region that has brought acclaim to Piedmont and to Italy.
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.
Baked stuffed peaches is a fresh and simple recipe that is perfect for serving during the summer months.
The grilled salmon fillet, a quick and simple dish, allows you to keep intact the flavors of the fish, enhancing them with a few simple ingredients.
If we think about Piedmont, we immediately think about a well-defined food culture full of history, and which utilizes high quality ingredients with a culinary tradition of strong, decisive flavors. What makes Piedmont cuisine so characteristic? Its red wines.
In 1999, the Morozzo Capon was declared the first Slow Food Presidium, which means deserving special protection as it embodies the identity and tradition of the Morozzo area.
Poached octopus, also known as purpetiell affugat, is a typical Neapolitan recipe that originates in the village of Santa Lucia, thanks to a group of fishermen.
Agnolotti are a popular meat or herb filled dumpling from Piedmont, appreciated both in Italy and abroad. This delightful dish has been added to the list of traditional Italian agroalimentary products by the Ministry of Agriculture, Food and Forest and protected by the Piedmont Region.
Bonet, which is widely believed to derive from the word “Bunet”, is a Piedmontese word meaning ‘hat’. The origins of the name are not certain. Some people say it is because the dessert was traditionally served in a copper mould that resembled and was referred to as a bonèt ëd cusin-a (a ‘chef’s hat’).
More than a dish, it is a convivial ritual where everyone shares and consumes the meal, in a manner similar to fondue (in Piedmontese dialect, diàn or fojòt).
Vitello Tonnato is a typical Piedmont dish that can be served both as a starter or as a main course. It is extremely popular because it is so delicious!
Grape mostarda is a sauce that is deeply rooted in the food traditions of Piedmont (the recipe dates back to the Middle Ages). The sauce is made from small unripe clusters of grapes left on the vines after harvest, considered not suitable for vinification, and the addition of other seasonal ingredients.
Shrimp alla Busara is a traditional recipe which takes its origins from Istria, and which today is an integral part of Trieste cuisine. For some people, the local dialect term Buzara derives from the iron pot that was used by fishermen to prepare this dish on their fishing boats.
