{"id":867,"date":"2025-07-11T02:41:03","date_gmt":"2025-07-10T18:41:03","guid":{"rendered":"http:\/\/gagner-des-cadeaux.org\/index.php\/2025\/03\/07\/piedmonts-top-dishes-and-where-to-try-them\/"},"modified":"2025-11-23T09:56:05","modified_gmt":"2025-11-23T01:56:05","slug":"piedmonts-top-dishes-and-where-to-try-them","status":"publish","type":"post","link":"https:\/\/gagner-des-cadeaux.org\/?p=867","title":{"rendered":"Piedmont\u2019s top dishes and where to try them"},"content":{"rendered":"
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From its capital city, Turin, to its mountainous border nearing France and the Langhe winemaking zone further south, local restaurants in Piedmont are proud to serve all the region\u2019s traditional staples. In this northwestern part of Italy, sweet hazelnuts, prized white truffles, super-lean beef, bold red wines and fresh egg pastas are signature Piedmontese ingredients \u2013 discover the best of the region with our round-up of essential local dishes and the ristoranti<\/em>, osterie<\/em> and trattorie<\/em> that serve them.<\/p>\n

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The Piedmont region in Italy is packed with mouth-watering dishes, and we’re here to tell you where to find them \u00a9 Alecia Wood \/ Lonely Planet<\/figcaption><\/figure>\n

Delicate carne cruda <\/em>at Bovio<\/strong><\/h2>\n

The razza piemontese<\/em> \u2013 a native Piedmontese cattle breed \u2013 makes for sought-after beef; the animals build lots of muscle with little connective tissue, meaning ultra-lean, ultra-tender cuts, which are perfect for raw dishes. Enter the supple carne cruda<\/em> (literally \u2018raw meat\u2019) \u2013 considering the region\u2019s proximity to France, this is essentially a local iteration of steak tartare. The Piedmontese take isn\u2019t mixed with capers or crowned with an egg yolk, but uses raw, hand-chopped beef, served with sliced bread plus salt, pepper and olive oil alongside for diners to season. Bovio offers the addition of shaved fresh black or white truffle when in season, with views from the terrace over the Langhe to boot \u2013 it\u2019s a great lunch spot after visiting the nearby Capella del Barolo.<\/p>\n

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Vitello tonnato, a delicious Piedmontese antipasti \u00a9 Alecia Wood \/ Lonely Planet<\/figcaption><\/figure>\n

Paper-thin vitello tonnato<\/em> at La Cantinetta<\/strong><\/h2>\n

Slivers of finely sliced cold, rosy pink roast veal are served with a generous dollop of tuna-mayonnaise dressing in vitello tonnato<\/em>. Usually the dish arrives already plated, but at La Cantinetta in Barolo \u2013 a winemaking town, home to the famed red vintage of the same name \u2013 waitstaff bring a platter to the table during antipasti<\/em> service and delicately pass each veal slice through an ethereal sauce before laying them on the diner\u2019s plate. Dinner and a show, what’s not to like?<\/p>\n

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Gnocchi al Castelmagno at Casa Scaparone near the town of Alba \u00a9 Alecia Wood \/ Lonely Planet<\/figcaption><\/figure>\n

Creamy gnocchi al castelmagno<\/em> at Casa Scaparone<\/strong><\/h2>\n

Castelmagno<\/em> is a semi-hard cow’s milk cheese, which is made exclusively in the Piedmontese province of Cuneo and typically turns up as a decadent sauce for potato gnocchi. The sweet dumplings are smothered in the sharp, nutty mixture made from the melted cheese along with a dash of cream. Near to Cuneo and a short drive from Alba, Casa Scaparone is a charming countryside bed and breakfast-come-restaurant, serving this dish using flour produced on the grounds.<\/p>\n

Miniature agnolotti al plin<\/em> at Bistrot dei Sognatori<\/strong><\/h2>\n

Plin <\/em>is Piemontese dialect for a \u2018pinch\u2019, here referencing the quick squeeze used to seal these little pasta parcels after stuffing them with a mixture of veal, pork, nutmeg and Parmesan. Sometimes referred to as ravioli al plin<\/em>, they\u2019re served with melted butter and crispy fried sage (burro e salvia<\/em>) or a meat-based jus (sugo d\u2019arrosto<\/em>). In the town of Alba \u2013the local home of the famous white truffle \u2013 head for the outdoor benches at Bistrot dei Sognatori for a plate of this Piedmontese pasta stalwart, where the pasta is made fresh each day in the adjoining pastificio<\/em>.<\/p>\n

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Tajarin al sugo di carne is a classic Piedmontese pasta dish \u00a9 Alecia Wood \/ Lonely Planet<\/figcaption><\/figure>\n

Classic tajarin al sugo di carne<\/em> at Antica Torre<\/strong><\/h2>\n

Pronounced ‘tah-ya-rheen’, tajarin<\/em> is undoubtedly the headline act of Piedmontese primi<\/em>. These incredibly fine, long strands of egg-rich fresh pasta are served a number of ways – with shaved fresh truffle; tossed through a simple tomato sauce; finished with saut\u00e9ed chicken livers; or folded through a light rag\u00f9<\/em> to make tajarin al sugo di carne<\/em>. In the town of Barbaresco (about 15 minutes\u2019 drive from Alba), Antica Torre makes arguably the best rendition in wine country, which they serve right at the table, piping hot from a giant saucepan.<\/p>\n

Robust brasato al Barolo<\/em> at Scannabue<\/strong><\/h2>\n

Piedmont is a leader when it comes to notable Italian red wines, its most famous being Barolo \u2013 an elegant oak-aged number made entirely from Nebbiolo grapes, which are native to the region. As well as in the glass, try the legendary red on the plate with this slow-braised beef dish, simmered in Barolo to create an intense red wine gravy and butter-soft meat. In the bustling Turin neighbourhood of San Salvario, Scannabue serves theirs atop potato pur\u00e9e, with a mega wine list from which to choose a worthy Barolo vintage.<\/p>\n

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Bonet at Porto di Savona in Turin \u00a9 Alecia Wood \/ Lonely Planet<\/figcaption><\/figure>\n

Rich bonet <\/em>at Porto di Savona<\/strong><\/h2>\n

Crushed amaretti biscuits and bitter chocolate are hallmarks of this set, eggy dessert, the name of which means \u2018cap\u2019 in Piedmontese dialect. It may also appear on menus as budino<\/em> (\u2018pudding\u2019), and has the consistency of a dense cr\u00e8me caramel. Depending on the season, it\u2019s often otherwise flavoured with local hazelnuts or chestnuts \u2013 all options are equally luscious. Down the road from Turin\u2019s Piazza Castello, bonet<\/em> is always on the menu at Porto di Savona – a restaurant going strong since 1863.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

From its capital city, Tu<\/p>\n","protected":false},"author":1,"featured_media":868,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-867","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italy-travel-stories"],"_links":{"self":[{"href":"https:\/\/gagner-des-cadeaux.org\/index.php?rest_route=\/wp\/v2\/posts\/867","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gagner-des-cadeaux.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gagner-des-cadeaux.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gagner-des-cadeaux.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gagner-des-cadeaux.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=867"}],"version-history":[{"count":1,"href":"https:\/\/gagner-des-cadeaux.org\/index.php?rest_route=\/wp\/v2\/posts\/867\/revisions"}],"predecessor-version":[{"id":969,"href":"https:\/\/gagner-des-cadeaux.org\/index.php?rest_route=\/wp\/v2\/posts\/867\/revisions\/969"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gagner-des-cadeaux.org\/index.php?rest_route=\/wp\/v2\/media\/868"}],"wp:attachment":[{"href":"https:\/\/gagner-des-cadeaux.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=867"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gagner-des-cadeaux.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=867"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gagner-des-cadeaux.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}