The flavors of its hilly heart -Langhe, Roero, Monferrato- are expressed through truffles; stuffed pastas, such as agnolotti al plin steamed; bovine meats, such as Fassone breed, with which stews and boiled dishes 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, fried frogs or goose in a pan. And from the slopes of Monte Rosa, typical mountain flavors like polenta, tome, game, trout from Sesia. Finally, it is curious that the regional specialty par excellence, bagna caoda, is made borrowing from Liguria a flavor like anchovies.
A very important chapter is that of wines: we are in the homeland of rich nectars, robust and masculine in character, that well accompany stews and braised dishes, and which were among the first to bring prestige to modern Italian wine-making: Barolo, Barbaresco, Barbera, Nebbiolo, and many others.
Good addresses in Turin include the centrally located restaurant Sotto la Mole, where it is not difficult 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 dishes; or Il Vigna Reale, with refined tasting menus that open small journeys into regional flavors. In Asti, there is L’Angolo del Beato, the ideal place to indulge in bagna caoda, very fresh giardiniera or potato and mushroom pie. While in Barbaresco, in the Cuneo area, stands out Antiné, with its marinated goose breast and veal tongue in green sauce.
