| | | | | | | | I crossed separated enogastronomici for Region | | | | | | | | | | | | | | | PIEDMONT | | | | | | | | | | |  | | The Piedmontese cuisine is a kitchen rich in tastes and history. The variety of the Piedmontese territory and its consequent climate has produced a differentiation in the gastronomy of the different Piedmontese geographical areas.
The morphology of the territory has not only produced a various kitchen but also the presence, in the last centuries, of a population divided in lists social classes, here then that a more kitchen you/they can be differentiated "canter" and poor and a richer and elaborate kitchen.
The poor kitchen mirrors in everything and for the whole territory and the first subjects that this made available, while the richest kitchen, proper of the courts and of the nobility, it has a lot of more French influences, having been the Piedmontese territory for long time under the dominion sabaudo.
Nowadays a strong interest and an effective promotion it is denoted from the Piedmontese population of the local kitchen, all of this manifests him in the wish to want to see not only recognized the high quality of some first subjects but also of typical products what, for example, the vast number of cheese productions. Piedmontese gastronomy has remained more traditionally among the tied up to the products of its earth: rice, milk, butter, vegetable raw, garlic, hypocrites. | |  | Wide it was, and it is still, the consumption of the rice both in soup (brodera, laughed, milk and pumpkin) both dry land (in cagnone) both as unique dish with accompaniment of salami and vegetables (paniscia), both as I edge or full and straight as dessert. To the rice they place side by side him, as first dishes, cannelloni, agnolotti, potato dumplings of potatoes; diffused it is also the polenta accompanied to the game, to the tapulone (meat sauce of meat of cooked donkey in the wine), to the cheeses. | | Binding both for the technique and for the abundance of the ingredients I am the base specialty of meat: braised to the barolo, hare in civet, stewed chamois they ask for various days of preparation; boiled mixed, sauce, truffled pheasant, mixed fry (calf, lamb, liver, brains, mushrooms, macaroons, etc.) they are also flat very complex. 
Among the meats they are typical the salami of goose, the salami of the duja (preserved in the lard) and the mortadella of liver, all of the Novarese and fresh sausages | |  | But the characteristic specialties of the Piedmontese gastronomy are the fondue and it bathe her/it cauda, popular and appetizing gravies; the first one exalts the use of the hypocrite the second of the typical Piedmontese raw vegetables: thistles, celeries, peppers.
As for the cheeses, the Piedmont offers a very various series of products, from the fontina to the tomes, from the gorgonzola to the robioles, up to the elaborate cheeses as the bruss of the Langhes or the sernium biellese. Proverbial it is the predilection of the Piedmontese for the sweets; every city has its specialty: Turin the chocolates (gianduiotti, alpine, hypocrites) and a fame of refinement for the confectionery (bigné, chantilly), Novara the biscuits, Vercelli the bicciolanis, Hamlet the scabs, Wedge the cuneesis to the rum, Dawn the nougat, Nine, Mombaruzzo and Gavi the macaroons, Alexandria and Asti dame's kisses.
| | The Piedmont produces some of the more appreciated wines by roast Italian: barolo, barbaresco, gattinara, ghemme, nebbiolo, freisa, grignolino, etc. A notable place among the Italian sparkling wines has the muscat one of Asti.
And to end two Turinese creations you/they cannot be forgotten, by now diffused in Italy and to the foreign countries: the grissino (documented by the XVII century) and the vermouth, that it started to be produced on industrial staircase in the second halves the Seven hundred one. | | | | | | | | | | | | | | | Give I/you/he/she recommend us on the gastronomy, on the wine, on the way to manage our site and ask us information of whatever kind. We would be pleased to organize your trips enogasronomici or to help to find you the particular bottles that you for a long time look for.
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