The flavors of its hilly heart -Langhe, Roero, Monferrato- are expressed through truffles; stuffed pasta, such as agnolotti al plin cotti al vapore; beef, such as Fassone breed, with which stews and boiled meats are cooked, accompanied by bagnet verd, a savory green sauce. From rice-growing provinces like Novara and Vercelli come ancient recipes, such as paniscia di riso, rane fritte or oca in tegame. And from the slopes of Monte Rosa, typical mountain flavors, such as polenta, tome, game, Sesia trout. Finally, it is curious that the regional specialty par excellence, bagna caoda, is made by borrowing a flavor like anchovies from Liguria.
A very important chapter is that of wines: we are in the homeland of full-bodied nectars, robust and masculine in character, which accompany stews and braises well and were among the first to bring prestige to modern Italian winemaking: Barolo, Barbaresco, Barbera, Nebbiolo, and many others.
Good addresses in Turin are the Sotto la Mole restaurant, very central, where it is not uncommon to meet cinema people during film festivals (the Cinema Museum is also located in the Mole), and where you can enjoy delicacies such as “Piedmontese agnolotti with roast sauce”; Il Diplomatico, on corso Vittorio Emanuele, with its Barolo-braised meats; or Il Vigna Reale, with refined tasting menus that open up small journeys of regional taste. In Asti, there is L’Angolo del Beato, the ideal place to indulge in bagna caoda, very fresh giardiniera or potato and mushroom tart. While in Barbaresco, in the Cuneo area, stands out Antiné, with its marinated goose breast and veal tongue in green sauce.
