Piedmontese cuisine is the style of cooking in the Northern Italian region of Piedmont. Bordering France and Switzerland, Piedmontese cuisine is partly influenced by French cuisine; this is demonstrated in particular by the importance of appetizers, a set of courses that precede what is traditionally called a first course and aimed at whetting the appetite. In France these courses are fewer and are called entrée.[1]

It is a region in Italy with the largest number of cheeses and wines. The most prestigious Italian culinary school, University of Gastronomic Sciences, was founded in Piedmont. Similar to other Northern Italian cuisines, veal, wine, and butter are among the main ingredients used in cooking.[2]

Some well-known dishes include Agnolotti, Vitello Tonnato (also popular in Argentina), and bagna càuda. Piedmont is also credited for the famous pasta dish, Tagliolini (Tajarin in Piedmontese).[3] Tagliolini are a type of egg pasta normally made fresh by hand. According to Italian writer and journalist, Massimo Alberini, tagliolini was among the King Victor Emmanuel II's preferred dishes.[4]

Bruscitti served with polenta porridge

Common in Verbano-Cusio-Ossola area[5] are bruscitti, originating from Alto Milanese, which consist in a braised meat dish cut very thin and cooked in wine and fennel seeds, historically obtained by stripping leftover meat.

The Slow Food Movement started in Piedmont by Carlo Petrini who was from the town of Bra, Piedmont. The movement greatly benefited the region by highlighting Piedmont's diverse cuisine. The Slow Food Movement offices are still headquartered in the town of Bra.

Risotto topped with white truffle shavings

The town of Alba is known for its gourmet food. It is also the region where Alba White Truffles are found. [6]

Products and dishes



First courses

Second courses




Cured meats


See also


  1. ^ "Introduzione". La grande cucina regionale - Piemonte (in Italian). Il corriere della sera. 2005.
  2. ^ Donati, Stella (1979). Il Grande Manuale della Cucina Regionale. Euroclub.
  3. ^ "Tajarin, a Speciality of Piedmontese Cuisine".
  4. ^ Alberini, Massimo. Piemontesi a tavola. Itinerario gastronomico da Novara alle Alpi.
  5. ^ "Antonella Clerici si commuove in diretta. Ciò che succede in studio non la lascia indifferente: il ricordo che emoziona anche il pubblico" (in Italian). 30 November 2020. Retrieved 17 February 2024.
  6. ^ "Alba White Truffle: what it is and everything you need to know".
  7. ^ "Italian Steak Tartare Recipe (Carne Cruda All'Albese)".
  8. ^ ""Cognà" grape sauce with dried fruit - Cascina San Cassiano".
  9. ^ "Ricetta Insalata di nervetti - La Ricetta di GialloZafferano".
  10. ^ Tapparo, Niccolò (2021-10-29). "Tonno di coniglio". Sonia Peronaci (in Italian). Retrieved 2024-05-05.
  11. ^ "Tripa 'd Muncalé (o trippa di Moncalieri o salame di trippa) | Aree protette Po piemontese". www.parcopopiemontese.it (in Italian). Retrieved 2024-05-05.
  12. ^ appuntidicucina (2013-12-24). "AGLIATA VERDE PIEMONTESE". APPUNTI DI CUCINA (in Italian). Retrieved 2024-05-05.
  13. ^ Simon, Joanna (2021-04-29). "At the table: Risotto al Barolo". World Of Fine Wine. Retrieved 2024-05-05.
  14. ^ Frank (2013-02-03). "Minestra maritata (The Original Italian "Wedding Soup")". Memorie di Angelina. Retrieved 2024-05-13.
  15. ^ CronacaQui, redazione (2022-12-17). "Cervo al civet con vino rosso con erbette, brandy e verdure". torinocronaca.it (in Italian). Retrieved 2024-05-13.
  16. ^ "Bonet (typical sweet from Piedmont) - Academia Barilla".
  17. ^ redazione (2020-07-17). "LA MICA". Cibi (in Italian). Retrieved 2024-05-05.