Sweet and savory tastes from Piedmont traditions

Torino, the capital of the Piedmont region in northern Italy, is a city that boasts a long culinary history rich in authentic flavors and fascinating gastronomic traditions, so much so that Piedmontese cuisine is famous for its simplicity, the quality of the ingredients and the strong connection with the territory.

In this article, we will explore the culinary delights of Torino, discovering the typical dishes and traditions that make this region unique.

At the beginning of a Piedmontese meal

A Piedmontese meal often begins with an appetizer, and one of the most iconic dishes is vitello tonnato – veal with tuna sauce. This delicacy consists of thin slices of cold veal served with a creamy tuna sauce, capers and mayonnaise. The result is a combination of delicate and fresh flavors that delight the palate.

Among the starters you’ll always find on a Piedmontese table is l’insalata russa – Russian salad, a cold dish prepared primarily with potatoes and cooked vegetables topped with mayonnaise.

Irresistible primi piatti – first courses

Among the most loved first courses, risotto al tartufo – truffle risotto – undoubtedly stands out. Piedmont is famous for its truffle production, and this dish embodies the perfection of this delight of the land. The risotto is slowly cooked with broth and seasoned with fresh truffles, creating a rich and enveloping dish.

Another dish that cannot be missing from the Piedmontese table is polenta. Polenta, made with corn flour and cooked slowly until it reaches a creamy consistency, is often served with sausage or with the classic coniglio alla cacciatora –  rabbit cacciatore, a rustic and tasty dish that embodies the spirit of Piedmontese tradition.

A variation is la polenta concia, where polenta is seasoned with typical Piedmont cheeses, such as toma, a semi-hard cow’s milk cheese.

Unmissable on Piedmontese tables, especially on Sundays for lunch, are the agnolotti del Plin.  They are made from fresh egg pasta filled with meat and vegetables and are from the Langhe area. They are smaller than classic traditional ravioli and agnolotti. The term “plin”, which means “pizzicotto” in Piedmontese dialect, indicates the characteristic gesture of pinching the pasta with your fingers to enclose the filling between one ravioli and another. The recipe, which involves the use of a mixture of stewed meats, was created precisely to reuse leftover meats in a time when nothing was wasted. Ravioli are often seasoned and topped with the gravy from the roasted meats.

Robust and tasty secondi piatti – second courses

Piedmont is also famous for its rich and succulent second courses. Bollito misto – literally “mixed boil” –  is a traditional northern Italian stew consisting of boiled meat, often accompanied by sauces such as green sauce made from parsley, garlic, and anchovies. This dish represents a feast of flavors and textures, with varieties of meat including beef, capon, and tongue.

Another undisputed protagonist is brasato al Barolo – barolo braised meat – a meat stew cooked slowly in Barolo wine, one of the great red wines of Piedmont. The result is a soft and tasty meat, enriched by the enveloping taste of the wine.

In the winter, bagna caoda – literally “hot bath” – is a must.  This is a traditional Piedmontese hot sauce made from garlic, anchovies and olive oil. It is served in fujots – terracotta pots – where it remains warm.  Typical seasonal vegetables, such as cabbage and Jerusalem artichokes (ciapinabò), either cooked or raw, are dipped in it. 

Finally we mention the very famous fritto misto alla piemontese – mixed fried meat and vegetables from Piedmont.  This dish, which comes from traditional Italian peasant cuisine, is a real celebration of frying and combines different flavors in a single dish. In fritto misto alla piemontese you can find meats, offal, vegetables, amaretti biscuits, semolina and fruit.

Decadent sweets and fine pastries

To conclude a beautiful Piedmontese meal, it is impossible to resist traditional desserts. The pasticceria piemontese, or “Piedmontese pastry shop”, is renowned throughout the world, and among its masterpieces tiramisu stands out. This dessert, originally from Piedmont, is made up of layers of ladyfingers soaked in coffee, alternating with mascarpone cream and cocoa powder.

Furthermore, Torino’s artisanal chocolate is famous thanks to the presence of master chocolatiers who produce irresistible delicacies. Gianduiotto, a chocolate and hazelnut praline, is one of the ambassadors of Torino chocolate in the world.

In Piedmontese pastry shops you will also always find baci di dama – “lady’s kisses” – two small hazelnut-based biscuits joined by a layer of hazelnut chocolate.  You will also find bignole – small cream puffs made with sweet leavened and swollen dough, filled with cream vanilla flavored pastry, coffee, lemon, pistachio, zabaglione, chocolate, hazelnut, almond, and cream.

Conclusion

The culinary delights of Torino are a journey through the authentic flavors and traditions rooted in the history of the region. From rich and enveloping first courses to decadent desserts, Piedmontese cuisine is a hymn to the quality of the ingredients and the mastery of the preparation. Anyone who has the opportunity to savor these delights will discover a world of taste and tradition that will remain imprinted in their gastronomic memory forever.

Buon appetito!