Food of Piemonte, Italy: 8 Signature Dishes

Traditional food of Piemonte: 8 dishes

Vitello tonnato · Main dish · Piedmont
Vitello tonnato is cold veal, braised or poached and sliced thin, covered with a creamy sauce of tuna, egg yolk, olive oil, capers and anchovies.
Bagna càuda · Main dish · Piedmont (Asti and Langhe)
Bagna càuda means "hot dip" in Piedmontese.
Agnolotti del plin · Noodles & pasta · Langhe and Monferrato (Piedmont)
Agnolotti del plin are tiny filled pasta from the Langhe and Monferrato hills of southern Piedmont.
Tajarin · Noodles & pasta · Langhe (Piedmont)
Tajarin is the Piedmontese word for tagliolini, very thin egg noodles cut by hand.
Bicerin · Drink · Turin
Bicerin is a hot drink from Turin served in a small glass, in three layers that you do not stir: espresso, thick drinking chocolate and cold milk cream on top.
Gianduiotto · Dessert · Turin
The gianduiotto is a Turin chocolate shaped like an upturned boat and wrapped in gold or silver foil.
Grissini · Bread & pastry · Turin
Grissini are long, thin, crisp breadsticks, and Turin is where they come from.
Bollito misto · Main dish · Piedmont (Carrù)
Bollito misto is a feast of boiled meats: several cuts of beef, often veal head, tongue, cotechino sausage and a hen, each simmered for its own time and served sliced on a big platter with hot broth.