Cook well with traditional Italian recipes

Monday 20 August 2018
Piedmont Tourist Guide
Traditional recipes for regional cuisine, Piedmont


»Traditional regional cuisine Recipes

Recipes and traditions

To begin the review of the typical dishes of Piedmont, you must speak appetizer for excellence, the dish that more than any other is the popular cooking Piemontese: "bagna cauda", a sauce that can act as a chaperone for meat or topping for crostini and bruschetta, and that should be eaten, as tradition says, very hot.

As in any self-respecting kitchen, even the Piemontese fascinated first courses.

There are many recipes for typical dishes like the traditional "agnolotti" that are commonly flavored with beef broth, with meat sauce or, more simply, with just butter, the "gnocchi" and "tajarin" by which is prepared by the classical "garlic sauce" (tajarin topped with walnuts, bread soaked in milk and plenty of garlic).

Given the importance of rice fields throughout the region, can not miss the dishes of rice: between all certainly cite the famous "Paniscia" (a risotto prepared with onion, butter, lard and salami), and in general all various risotto with mushrooms, truffles and red wine.

Equally important, together with the pasta, is the production of bread.

Next to the classic white bread that is readily commercially, Piedmont has two peculiarities: the "black bread Coimo", also called "pan deny", and the "millet bread", nicknamed "pan to mei".

As for the meat, cooking Piemontese has many tasty recipes and taste quite pronounced.

Just remember the "braised in Barolo," or wild game, and in particular the "boar civet" (cooked in red wine), or even the "boiled" accompanied by the typical "Bagnet red and green" and "mustard d 'grape. "

Piedmont are inevitable on the tables, then, the "sausage", the "head pig", the "rustida", the "cassoela", the "tapulon", prepared with donkey meat, and preparations cacciatore between which stands out the "chicken cacciatore".

And again, speaking of meat, you can not forget the "fried" (fried pork meatballs), the "meat all'albese", chopped raw meat seasoned only with olive oil, pepper, salt, lemon and garlic; and "chicken marengo," so named by Napoleon.

Other food widespread in Piedmont, especially in the area of ​​rice fields, is the frog that is cooked in several ways: stewed, fried or in soup.

Very important products offered by nature are the "mushrooms", used a lot in both the first and second courses, and the "truffle", valuable to Alba, used in the making of special dishes and tasty.

Recipes of Piedmont cuisine

Found 40 Traditional recipes of regional cuisine

A few examples:
Pesce persico alla salvia
Sage perch - Piedmont
Recipes: Fish, molluscs and crustaceans

Ingredients: (For 4 people) 8 perch fillets 4 tablespoons oil 1 lemon juice 1 / 2 onion 2 eggs 100 gr of butter breadcrumbs salt pepper a dozen sage leaves Preparation: Chopping ...

Bagna Caòda
Bagna Caòda - Piedmont
Recipes: Sauces

The history of Piedmont Many locations vie for authorship of this emblem of regional gastronomy, but in fact born in the mists of time on the coast of Provence, with the name of Anchoiade. It was without doubt the ...

Polenta pasticciata alla piemontese
Polenta pasticciata alla piemontese - Piedmont
Recipes: Pasta, rice, dumplings, polenta, fregola and couscous

Ingredients: For 4 people: a dozen very firm polenta slices of fontina 300 120 gr gr gr butter 100 1 white truffle grated Parmesan Preparation: Remove the rind and cut it into slices fontina ...

Peperoni alla piemontese
Piedmontese peppers - Piedmont
Recipes: Side dishes and vegetables

Ingredients: (for 4 people) 4 big and fleshy peppers 50 gr of anchovy fillets in oil 3 garlic cloves 1 / 4 of liquid cream 1 dl of pepper oil Preparation: Roast the peppers on the grill, rub them with a ...

Crumiri di Casale
Crumiri di Casale - Piedmont
Recipes: Sweets

Ingredients: (for 4 people / 40 pastries) 210 gr of fine cornmeal flour 150 gr of white flour 3 egg yolks vanilla 210 gr of butter 120 gr of sugar is required a syringe from ...

Marmitta torinese
Turin muffler - Piedmont
Recipes: Soups and soups

Ingredients: (For 4 people) 1 kg of vegetables (according to season) 2 100 potatoes grams of grated cheese chive 1 1 60 garlic grams of fat, salt, pepper bacon 4 8 tablespoons small slices of bread Oil ...

Salsa verde
Green sauce - Piedmont
Recipes: Sauces

Ingredients: (For 4 people) 50 2 gr parsley anchovies boned some crumb of bread or boiled 1 1 palate clove of garlic a few capers oil vinegar salt Preparation: finely chop the parsley ...

Uova fritte alla fontina
Fried eggs in fontina - Piedmont
Recipes: Rustic

Ingredients: (4 people) - 4 fried eggs prepared to order - 4 slices of bread - sliced ​​fontina 4 - 40 g butter - anchovy fillets 4 - 4 teaspoons anchovy - pepper butter. Preparation: ...

Trippa alla savoiarda
Tripe to the Savoyard - Piedmont
Recipes: Meat and offal

Ingredients: (for 4 people) 1 kg of assorted tripe 100 gr of butter 400 gr of tomatoes perini 1 kg of onions 1 celery stew 1 / 2 liter of meat stock 2 carrots olive oil some leaves of basil thyme .. .

Piccioni alla Cavour
Pigeons at Cavour - Piedmont
Recipes: Meat and offal

Ingredients: (4 people) - of 2 400 pigeons gr - one - 1 tablespoon flour - 2 tablespoons marsala - 1 truffle - 70 g butter - 70 grams of chicken liver - salt. Preparation: Clean the pigeons, ...

Coniglio in peperonata
Rabbit in peperonata - Piedmont
Recipes: Meat and offal

Ingredients: (for 4 people) 1 rabbit of 1 kg about 50 gr of kidney fat rosemary 1 cup of broth 3 green peppers 2 cloves of garlic 60 gr of butter 1 bay leaf 1 spoon of white vinegar 3 ...

Brasato al Barolo
Beef braised in Barolo - Piedmont
Recipes: Meat and offal

Ingredients: (6 people) - of 1 1 rump steak kg - 50 grams of lard - 3 carrots - 2 celery - 1 onion - 1 bay leaf - 3 cloves - 1 clove of garlic - 1 rosemary ...

40 Ricette tradizionali di cucina regionale:
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