Piedmont’s Culinary Wonders: A Guide to Traditional Dishes
From its capital city, Turin, to its mountainous border nearing France and the Langhe winemaking zone further south, local restaurants in Piedmont are proud to serve the region’s traditional staples. In this northwestern part of Italy, sweet hazelnuts, prized white truffles, super-lean beef, bold red wines, and fresh egg pastas represent the signature ingredients of Piedmontese cuisine. Discover the best of the region with a round-up of essential local dishes and the ristoranti, osterie, and trattorie that serve them.
Delicate carne cruda at Bovio
The local razza piemontese breed offers sought-after beef; these animals build lots of muscle with minimal connective tissue, resulting in ultra-lean, tender cuts perfect for raw dishes. Experience the supple carne cruda, a regional version of steak tartare. Unlike the traditional mix with capers or egg yolk, this dish features raw, hand-chopped beef, served with sliced bread, salt, pepper, and olive oil for diners to season themselves. Bovio provides the option of adding shaved fresh black or white truffle when in season, complete with views from the terrace overlooking the Langhe – a perfect lunch spot after a visit to the nearby Capella del Barolo.
Paper-thin vitello tonnato at La Cantinetta
Experience the delicious slivers of finely sliced roast veal topped with a tuna-mayonnaise dressing in vitello tonnato. At La Cantinetta in Barolo, the dish is presented at the table on a platter during antipasti service. The waitstaff delicately pass each veal slice through a rich sauce, crafting a dining experience that’s both food and performance.
Creamy gnocchi al castelmagno at Casa Scaparone
Castelmagno cheese, made exclusively in the Piedmontese province of Cuneo, typically appears as a decadent sauce for potato gnocchi. The sweet dumplings are enveloped in a bold mixture of melted cheese and cream. Located near Cuneo and just a short drive from Alba, Casa Scaparone is a charming bed and breakfast-restaurant serving this delightful dish made with flour produced on-site.
Miniature agnolotti al plin at Bistrot dei Sognatori
Plin in the Piemontese dialect refers to a ‘pinch’, which describes the method used to seal these pasta parcels filled with a mixture of veal, pork, nutmeg, and Parmesan. Often dubbed ravioli al plin, they are served with melted butter and crispy fried sage (burro e salvia) or a rich meat-based jus (sugo d’arrosto). In the town of Alba, known for its famous white truffles, visit Bistrot dei Sognatori to enjoy this beloved Piedmontese pasta dish, freshly made in the adjacent pastificio.
Classic tajarin al sugo di carne at Antica Torre
Pronounced ‘tah-ya-rheen’, tajarin represents the highlight of Piedmontese primi. These incredibly fine, long strands of egg-rich pasta can be enjoyed in various ways – with shaved fresh truffle, tossed in tomato sauce, combined with sautéed chicken livers, or folded in a light ragù for tajarin al sugo di carne. In the town of Barbaresco (about 15 minutes’ drive from Alba), discover the best rendition at Antica Torre, served piping hot straight from a large saucepan.
Robust brasato al Barolo at Scannabue
Piedmont is renowned for its Italian red wines, with Barolo being the most distinguished – an elegant oak-aged wine made entirely from Nebbiolo grapes native to the region. Beyond wine glasses, experience the legend on your plate with a slow-braised beef dish simmered in Barolo, creating an intense gravy and irresistibly tender meat. In the bustling Turin neighborhood of San Salvario, Scannabue serves this exquisite dish atop potato purée, complemented by a remarkable wine list featuring worthy Barolo vintages.
Rich bonet at Porto di Savona
This traditional dessert is crafted from crushed amaretti biscuits and bittersweet chocolate, reflecting the name ‘cap’ in Piedmontese dialect. Known as budino in some areas, it has the texture of a dense crème caramel. Depending on the season, local hazelnuts or chestnuts may be incorporated into the dish, yielding equally indulgent options. Close to Turin’s Piazza Castello, bonet graces the menu at Porto di Savona, a renowned restaurant since 1863.
