Agri food product

DOP

• Bra (Cheese)
• Crudo di Cuneo (Meat product)
• Gorgonzola (Cheese)
• Grana Padano (Cheese)
• Mortadella Bologna (Meat product)
• Murazzano (Cheese)
• Raschera (Cheese)
• Riso di Baraggia Biellese e Vercellese (Cereals: rice)
• Robiola di Roccaverano (Cheese)
• Salamini italiani alla cacciatora (Meat product)
• Taleggio (Cheese)
• Tinca Gobba Dorata del Pianalto di Poirino (Sea fish)
• Toma Piemontese (Cheese)

IGP

• Castagna Cuneo (Fruit)
• Nocciola del Piemonte o Nocciola Piemonte(Fruit)
• Salame Cremona (Meat product)

Wine

DOCG

• Asti Spumante
• Asti Moscato
• Barbaresco
• Barbera d'Asti
• Barbera del Monferrato Superiore
• Barolo
• Brachetto D'Acqui o Acqui
• Dolcetto di Dogliani Superiore o Dogliani
• Dolcetto di Ovada Superiore o Ovada
• Gattinara
• Gavi o Cortese di Gavi
• Ghemme
• Roero
• Roero Arneis

DOC

• Albugnano
• Alta Langa
• Barbera d'Alba
• Barbera del Monferrato
• Boca
• Bramaterra
• Canavese
• Carema
• Chardonnay Pinot
• Cisterna d'Asti
• Colli Tortonesi
• Collina Torinese
• Colline Novaresi
• Colline Saluzzesi
• Cortese dell'Alto Monferrato
• Coste della Sesia
• Dolcetto d'Acqui
• Dolcetto d'Alba
• Dolcetto d'Asti
• Dolcetto delle Langhe Monregalesi
• Dolcetto di Diano d'Alba o Diano d'Alba
• Dolcetto di Dogliani
• Dolcetto di Ovada
• Erbaluce di Caluso o Caluso
• Fara
• Freisa d'Asti
• Freisa di Chieri
• Gabiano
• Grignolino d'Asti
• Grignolino del Monferrato Casalese
• Langhe
• Lessona
• Loazzolo
• Malvasia di Casorzo d'Asti - Casorzo o Malvasia di Casorzo
• Malvasia di Castelnuovo don Bosco
• Monferrato
• Nebbiolo d'Alba
• Piemonte
• Pinerolese
• Rubino di Cantavenna
• Ruché di Castagnole Monferrato
• Sizzano
• Strevi
• Terre Alfieri
• Valli Ossolane
• Valsusa
• Verduno Pelaverga o Verduno

Typical recipes of Piedmont

• Agnolotti piedmontese: Homemade fresh pasta. A dish from Piedmonte, Italy. The filling is made with calves' brains, sausage and braised beef.
• Bagna cauda - A delicious hot Italian sauce to be served wit...: Bagna cauda is a delicious hot Italian sauce to be served with fresh vegetables
• Cabbage rolls, the authentic capunet from Piedmont: Step-by-step instructions to prepare cabbage rolls. This recipe is perfect if you have any meat and salami left after a dinner party. It's a typical recipe from Piedmont.
• Cold braised veal with tuna sauce: Veal with tuna sauce (in Italian vitello tonnato). A savoury dish for a special occasion made with slices of boiled veal covered with a tuna sauce
• Deep-fried assorted meat, Piedmont style: Assorted deep-fried meat, Piedmontese-style is a full-flavoured main dish made with calf liver, veal escalopes, lamb cutlets, brain and bone marrow, macaroons (amaretti cookies) and semolina. All these ingredients are fried in abundant olive oil.
• Garnished hard-boiled eggs, Italy-style: Eggs "bella Rosina": hard-boiled eggs with mayonnaise; typical Italian antipasto, Piedmont-style
• Ricotta pie: Ricotta cake with no short pastry. It is made with ricotta, flour, sugar, eggs, chocolate, sultanas. All the ingredients are stirred together.
• Risotto , Italian style: Risotto with savoy , beans , herbs , bacon and salami
• Savoiardi or lady finger recipe: Savoiardi or ladyfinger recipe. Ingredients, doses, step-by-step instructions to make these tasty biscuits at home.
• Typical hot red salsa, Piedmont style, to accompany boiled m...: Hot red sauce, Piedmont-style. Salsa-like tomato ketchup but made at home with no sugar. It must be served hot to accompany boiled meats.

Gastronomic tour