Piedmont food glos­sary

Where Turin - - DINING -

From a gas­tro­nomic viewpoint, the re­gion of Piedmont boasts some of Italy’s finest, most di­verse tra­di­tional foods. It is there­fore no sur­prise that the world­fa­mous ‘Slow Food’ as­so­ci­a­tion, an in­ter­na­tional, non-profit or­ga­ni­za­tion com­mit­ted to giv­ing food back its proper value, was born here. It is also here that the Ital­ian Univer­sity of Gas­tro­nomic Sciences, the first, and pos­si­bly only, ‘univer­sity of taste’ in the world, was es­tab­lished. The amaz­ing raw ma­te­ri­als of­fered by the Pied­mon­tese re­gion in­clude meat, cheese, wine and truf­fles, and are the ba­sic in­gre­di­ents used to cre­ate de­li­ciously rich, tasty recipes. We’ve compiled a list of sev­eral Made in Piedmont dishes that are ab­so­lute must-tastes. By Chiara Zac­carelli BAGNA CAUDA This typ­i­cal win­ter spe­cialty con­sists of a sauce made from gar­lic, ex­tra vir­gin olive oil and an­chovies, to which but­ter, milk and chopped nuts can also be added. Bagna Cauda is served in a ter­ra­cotta pot and used as a dip for raw or cooked sea­sonal veg­eta­bles. If, on the one hand, it en­cour­ages con­vivi­al­ity, on the other, es­pe­cially if you’ve over­done the gar­lic, you might find peo­ple avoid­ing you be­cause you reek of it! PIED­MON­TESE MIXED FRY This uniquely rich lo­cal spe­cialty of Piedmont con­sists of a com­bi­na­tion of fried liver, lungs, brain, sweet­breads, liver veins, a slice of veal, sausage, sweet semolina, amaretti bis­cuits and ap­ples, ac­com­pa­nied by pan-fried car­rots or mixed veg­eta­bles. Not a dish for the faint-hearted. AG­NOLOTTI DEL PLIN

Th­ese small filled ‘pouches’ are made with a thin sheet of dough, stuffed with a fill­ing of braised meat (usu­ally a mix­ture of beef, veal or pork) and Swiss chard, dressed with the pan juices of the braised meat, or but­ter and sage. The name ‘plin’ de­rives from the re­gional di­alect for ‘pinch’ be­cause to form each ag­nolotto you pinch the two sheets of pasta to­gether. PIED­MON­TESE GRAN BOLLITO MISTO This elab­o­rate dish of mixed boiled meats is made from seven cuts of Pied­mon­tese veal, in­clud­ing the thigh mus­cle, shoul­der and breast, and seven ‘im­provers’, tongue, musetto (a pork sausage made in part from a pig’s snout) and a game hen, cooked for sev­eral hours in boil­ing wa­ter. It is ac­com­pa­nied by seven tasty sauces, and a side of veg­eta­bles. One of the favourite dishes of Camillo Benso, Count of Cavour, and Vit­to­rio Emanuele, Piedmont’s ‘ bollito misto’ even has its own broth­er­hood.

VITELLO TON­NATO

This clas­sic ‘an­tipasto’ of Piedmont cui­sine is made from poach­ing the ‘girello’ cut of ‘Fas­sona’ veal (a prized Piemon­tese breed of veal) in a stock with aro­matic herbs and white wine, sliced thinly and served cold with a tra­di­tional sauce made from tuna fish, egg yolks, ca­pers, ex­tra vir­gin olive oil, white wine, le­mon juice, salt and pep­per.

BONET

Bonet, pro­nounced bunet, is a soft, rich, de­li­ciously old-fash­ioned dessert that can be eaten with a spoon. Bonet is made from sugar, eggs, milk, co­coa, rum and dry amaretti bis­cuits. An un­usual fea­ture of this recipe is that it’s baked in a Bain Marie in the oven. A Bain Marie, or hot wa­ter bath, is a slow, nat­u­ral culi­nary tech­nique that is used to cook del­i­cate foods, over a low tem­per­a­ture, us­ing the steam the Bain Marie cre­ates. It pre­serves the soft­ness of the dessert and fa­cil­i­tates the for­ma­tion of a de­li­cious crust on its sur­face.

Vitello Ton­nato

Bagna Cauda

Pied­mon­tese Mixed Fry

Bonet

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