Alpine cui­sine

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What ex­actly is Alpine cui­sine? First and fore­most, it’s im­por­tant to re­mem­ber that each Alpine town has its own spe­cial­ties, in­spired by lo­cal tra­di­tions, typ­i­cal in­gre­di­ents and recipes handed down from gen­er­a­tion to gen­er­a­tion. Po­lenta, a rus­tic dish made with corn­meal, slow-cooked in boil­ing wa­ter and then stirred con­tin­u­ously un­til thick­ened is an ab­so­lute must-try of Pied­mon­tese Alpine cui­sine. Once the po­lenta is ready, it is served with melted cheese – bet­ter known as po­lenta con­cia – sausage with sauce, beef or boar stew, fried eggs and porcini mush­rooms.

Other sig­na­ture dishes in­clude cheese fon­due with crunchy bread or raclette, bite-sized pieces of melted Re­blo­chon cheese ac­com­pa­nied with boiled pota­toes, whole meal bread, pick­les and char­cu­terie, and a hearty soup made with legumes, veg­eta­bles, crou­tons and cheese or potato gnoc­chi with melted cheese, bet­ter known as gnoc­chi alla bava.

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