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.
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’).
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.