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Monday, October 20, 2014

ANCHOVIES WITH PARSLEY

Anchovies are one of the ingredients of the typical Piedmontese cuisine, strange to say for a region far from the sea. But the reason is linked to the historic smuggling of salt that arrived in Piedmont ( the kingdom of Savoy) from France through the Alps. During those times the anchovies were cheaper and were then used to hide the salt crossing of borders.



From this tradition originate importants recipes of Piedmontese cuisine like the mythical bagna cauda or anchovies with parsil as one of the starters more typical of our tradition.

Anchovies with parsil is a simple recipe but with intense taste like bagna cauda.


INGREDIENTS FOR 8 PEOPLE

200 grams of salted anchovies
1 bunch of parsley
1 chilli pepper
1 clove of garlic
1 tablespoon of vinegar
1 cup of olive oil
Breadcrumbs

PROCEDURE

Switch the anchovies under running water opening them along the belly and carefully removing the bone.


Let them drain well.

Clean the garlic and chop finely with a knife. Finely chop the parsley and even combine everything with olive oil.

Put the bread crumbs in a bowl and pour over the vinegar, when it is well soaked add the parsley and garlic. The crumb is used to obtain a creamy mixture and tied. Add the crushed red pepper.

Arrange the anchovies in a container with high sides and cover each layer well with the green sauce.

To best enjoy this typical Piedmont cuisine appetizer recommend anchovies in green let stand for at least twenty-four hours in this way will absorb the flavor of the sauce.

Serve on a slice of toast.

You can accompany anchovies in green with a wine typical of the Piedmont mountains as the Ramìe.

Come to visit Piedmont and try all our taste and food.

Tuesday, September 23, 2014

A TASTY NEW FROM ITALY

I am writing this post a little bit special for us, this time it is not a recipe but a good news that I hope will please you.



Our blog http://visitpiedmont.blogspot.it/ is now online since 2009 and in recent years, thanks to your contribution has reached hundreds of thousands of visitors.

Given the great success we decided to bring the best products typical of the Piedmont tradition of craftsmanship directly to your home. From today through our website www.dolcepiemonte.com you can get the best products typical of Piedmont in the UK, France, Belgium and Germany.




We used the technology of the internet to give the opportunity to those who live outside the Piedmont to find the best products typical of Piedmont, and who is in Piedmont to find the unique flavors of our region. To do this we created the site www.dolcepiemonte.com.

We will select the best producers of Piedmont's regional food specialties from time to time we will find in the area. We will choose the artisan producers who devote all their passion for packaging quality local products.



On our side we have a great love for the Piedmont and we think that food is an important part of the local culture. Thanks to the internet it is now possible to receive the best of traditional local products in their own home without moving from the comfort of home, so come visit us on www.dolcepiemonte.com in the English version http://www.dolcepiemonte.com/en and in french vershion: http://www.dolcepiemonte.com/fr.

Have a nice trip!

Saturday, September 20, 2014

Chocolate cupcakes with Moscato sabayon

The chocolate cupcakes with Moscato sabayon are a great recipe for a dinner by candlelight.

An idea to combine our Moscato sabayon in a recipe of haute cuisine that will surprise your guests .



Ingredients for 2 people:

- Dark chocolate 80 g
- Brown sugar 60 grams
- 40 g caster sugar
- 40 g almond praline
- Chocolate biscuits 100g
- N 1 whole egg
- Moscato zabaione Dolcepiemonte one jar
- 50 g butter

PROCEDURE
Heat 40g of butter in focus with light brown sugar to dissolve .
Combine the coarsely grated chocolate and let melt , stirring regularly.

Remove the mixture from the heat, add the almonds , coarsely chopped praline previously , the cookie crumbs and the egg . Stir to mix thoroughly all ingredients.

Grease 2 baking individual molds , fill them with the chocolate mixture and press it down well and leveling . Put it in the refrigerator for at least 3 hours.

Heat the Moscato zabaione Dolcepiemonte in a bain marie and distribute it in large bowls or platters , settling over the chocolate cupcakes just out of the fridge . Dust with cocoa and serve.

Tuesday, March 18, 2014

A PORTRAIT OF PIEDMONT

We post a beautiful article about Piedmont appeared on the on-line version of newspaper Washington Post written By David Stewart White, Published: March 14

The article talks about place, cheese and traditional food from the town of Fossano.

Fossano medioeval tower

Fossano, Italy, is the perfect hub for exploring the lush Piedmont region


“Why is there a mime directing traffic?” asked my wife, looking up from the map on her iPad.

Traffic had snaked to a standstill in the warren of minuscule streets that make up Fossano’s medieval town center. The mime blew his imaginary whistle and stepped in front of our Fiat. Suddenly, we were part of the show.

Our arrival in Fossano coincided with Mirabilia, an international circus and performing arts festival. There’s hardly a street wider than an alleyway in the old center of Fossano. Add crowds, clowns and street performers, and you have a recipe for festive chaos. Navigating to our midtown hotel was like driving through a streetside Cirque du Soleil performance.

Chaos is not the norm in Fossano. Ancient and atmospheric, this town in the heart of Italy’s Piedmont region spends most of the year in slumber. “It deserves to be better known,” said hometown entrepreneur Enrico Castellano. That’s true, but Fossano’s relative anonymity might be the biggest draw for connoisseur travelers exploring this region of slow food and stellar wines.

Piedmont is a far cry from the tourist stops of Rome, Venice or Tuscany. Despite its location just

a few miles from the Langhe wine region, the city of Fossano remains unknown to many travelers to Piedmont. But it rewards by being one of the least touristy larger towns in the area. We used it as an authentic, comfortable and quiet base. (Quiet except for the lively street festival.)

Our home was Castellano’s Palazzo Righini. Castellano is a former management consultant who traded in his suit-and-tie life in the big city and returned to Fossano looking for a retirement “hobby.” Which turned out to be converting an ancient monastery into Fossano’s top restaurant and sole luxury boutique hotel. Castellano threw out an old joke that works well in either English or Italian: “How do you become a millionaire in the hotel business? Start out as a billionaire.”

Palazzo Righini’s renaissance as a modern luxury hotel is an unlikely story. The monastery and adjoining church catered to 16th-century pilgrims traveling from France to Rome. It was later converted into a noble’s mansion, and then occupied by French troops during Napoleon’s Italian invasion. Church and mansion were in sorry shape when Castellano purchased the property in 2000. Transform the site into a high-end hotel? “Madness!” said his wife. Madness perhaps, but the result is a thoughtfully designed, beautiful hotel run by a pleasant and capable staff.

Fossano is the perfect hub for a visit to Piedmont. Fifteen miles north, and you’re in Bra, the home of the slow food movement. Head east to wine heaven: Barolo, Barbera and Barbaresco. An hour south and you’re at the Alpine border with France. And just to the west is a most remarkable example of Gothic artwork, on the road to a city of music.

So cheesy

Piedmont — Piemonte in Italian — translates literally as “foot of the mountains,” and on a clear day, a nearly 360-degree view of the Alps is always lurking. Driving rural roads, you make a simple change in direction or the clouds part, and suddenly the mountains appear.

On our first post-mime day in Fossano, we drove south, eventually ascending several thousand feet of winding Alpine roadway to the minute mountain village of Valcasotto, just 10 miles from the French border. This cheese hamlet is owned and operated by Beppino Occelli, one of Europe’s premier cheesemakers.

As we arrived in a drizzling mountain mist, the hillside village seemed nearly deserted. A middle-aged couple working in the village shop knew as little English as we did Italian, but they were expecting us — the Americans here for the cheese tour. A telephone call was made, and in walked Umberto Milano, a bilingual 20-something marketing representative who took us on a cheese-tasting odyssey through the Beppino Occelli product line. “We have the best butter in Europe!” Umberto proclaimed. And he could be right, but our senses were on dairy overload after tasting a half-dozen deliciously rich cheeses served with sides of history and cheesemaking science.

Just when we were ready to swear off cheese forever, it was time to try some pasta — served, of course, in a creamy cheese sauce. Finally, with our arteries reeling, Umberto walked us through the village’s cheese production rooms and dark, cavernous cheese nurseries. Each wheel of cheese is carefully tended by a small staff of affineurs (cheesologists) who assess, turn and test the product until it’s perfectly aged.

The ideal post-cheese activity might be mountain hiking or biking, both of which are popular in the Valle Pesio region surrounding Valcasotto. We marveled at the mountain bikers struggling up the steep slopes as we pointed our Fiat downhill for the hour-long drive back to Fossano.


Vino, vino

Our antidote to cheese? Wine! On our next day trip, we drove 40 minutes east to reach some of the world’s best wine-producing areas. We parked our car in Alba and turned ourselves over to Silvia Aprato, manager of Tasting Tours and our guide for a day-long wine tour in the Langhe.

The Langhe is a hill-strewn terrain straddling Cuneo and Asti provinces. Those fertile hills are alive with some of the most valuable vines in Italy, producing arguably the country’s premier wines. We came expecting to sample quality wine, which we found in select abundance. Our bonus was meeting and interviewing a new generation of winemakers, the children and grandchildren of grape growers who have taken the reins at multi-generational wineries.

“Our grandparents grew grapes, but they did not make wine. Now we do both,” explained Luisa Rocca as she poured us tastes of deep red Barbaresco Rabajà from her family’s estate. Her brother, Francesco, hesitantly practiced his English with us, preparing for a marketing trip to the United States. We glimpsed the promising future of winemaking in the region through the eyes of these millennial winemakers.

Our private wine-tasting tour was a sublimely relaxed experience. We conversed with wine producers who opened and let us savor select wines while they shared regional history and occasional local gossip. In Piedmont, many winery visits are by appointment — fine vineyards have locked gates and intercoms. No crowded winery parking lots here filled with buses and limousines emptying partygoers competing to see just how much “free” wine can be consumed via one-ounce pours. And exit through the gift shop.

Private wine tours are not the only way to experience the region. There are also enotecas and winery cooperatives in nearly every Langhe hill town where anyone can sample local wines. Midweek crowds were sparse in June, but at times, free-roaming oenophiles and tourists overrun some of Piedmont’s picturesque hill towns. The hill town of Barolo is so popular that visitors even line up to shoehorn into a minuscule corkscrew museum that also doubles as a wine store and gift shop.

Bra, just 15 miles northeast of Fossano, is the acknowledged birthplace of the slow food movement. But slow food permeates much of Piedmont, and it isn’t hard to find a stellar meal almost anywhere in the region. This is a land of fresh ingredients and gently prepared food. In even the most modest bar or restaurant, order a late afternoon aperitivo and you get a bonus — a plate of olives, fresh or marinated baby vegetables, perhaps a bit of meat or fish pâté.

We found a piece of gastronomic heaven on the windswept terrace of Trattoria Cascina Schiavenza in the village of Serralunga d’Alba. Tajarin pasta with butter and sage? Yes! A bottle of the local red Dolcetto d’Alba? Of course. Add a 50-mile view of rolling vineyards and red-brick-fortified hill towns? Perfect. Throw in great breadsticks, olives and a bit of arugula salad? It can’t get much better. Top off the meal with panna cotta? Mmmmm. An espresso? Absolutely!

On the town

After three days of driving to experience Piedmont’s cheese, wine and slow food, we decided to leave the rental Fiat in the hotel garage and spend a day exploring our home base.

About 25,000 Piedmontese call Fossano home. Many live in the new (lower) town, but most visitors head for the old (upper) town. Parts of medieval-era Fossano are a maze of narrow one-way streets. Stone arcades line the Via Roma, old Fossano’s main thoroughfare. The ancient archways contrast with the modern designer goods displayed in the shop windows below. It’s hardly a surprise to find trendy boutiques in Fossano. Milan, Italy’s fashion capital, is only 120 miles away.

“Sometimes Fossano doesn’t get tourism,” lamented Enrico Castellano. And it’s true; the city’s prime historic site, the Castle of Acaja, is open only Sunday afternoons. There’s not much to entice tourists inside even if it were more accessible. But the castle’s distinctive silhouette high atop the city walls serves as a dramatic backdrop for another of Fossano’s festivals, the annual Palio dei Borghi. The traditional horse race through the old streets and around the castle might seem ancient but dates back to only 1961. (By contrast, Siena’s more famous Palio traces its “modern” history to 1656.)

The Palio coincides with a goose-jousting tournament, which can be traced to medieval times. In goose jousting, unfortunate caged birds had their heads chopped off by galloping swordsmen (the modern version employs artificial geese). Parades, flag throwing, tug-of-war and no small amount of drinking make this summertime event one of the liveliest in Fossano.

Fossano’s youth complain that the city is often “dead.” And at times the dead do reign in Fossano. The annual Feast of Saint Juvenal is held each spring, with a parade through the historic old town. Details are sketchy on Fossano’s patron saint: He may have been born in Africa, he may have been a martyr, his relics may lie in Fossano (or the bones may belong to another similarly named saint).

Music and moonlight

Before leaving, we had time for one last field trip, lured by a hidden gem just a few miles northwest. Inside Castello della Manta lies one of the most remarkable medieval art masterpieces in northern Italy.

Touring Castello della Manta is like opening a plainly wrapped box and finding a fine jewel inside. In the heart of this onetime castle, visitors discover rare secular Gothic frescoes adorning the baronial hall. An anonymous 15th-century artist covered the walls of the hall with nearly life-size, full-figure portraits of the Nine Worthies — historic heroes such as King David, Alexander the Great and King Arthur. Every male depicted has a “worthy” female counterpart immortalized in these breathtaking frescoes. On the opposite wall, dozens of characters visit the fountain of youth in a highly detailed fresco portraying this age-old dream. The castle church is also decorated with remarkable religious frescoes from the same time period.

Castello della Manta is just three miles south of Saluzzo, another historic Piedmont hill town and once a separate principality. We arrived late on the afternoon of June 21. In Saluzzo, summer solstice means Festa della Musica, with marching bands, choirs, guitar orchestras, rock bands and stray solo street musicians on every corner. We listened, strolled and listened again, until darkness finally fell on the longest day of the year.

Back in our Fossano base, the moon broke through the clouds to bathe the tiled rooftops of the town in a milky glow. Our view from the top floor of the Palazzo Righini hotel was one to wrap up and take home, if only moonlight views could be purchased as souvenirs or transported like carefully packed bottles of Italian wine.

White is the author of the travel guidebooks “Let’s Take the Kids to London,” “Travels Beyond Downton Abbey” and “Portugal—A Tale of Small Cities.”



You can find the original taste food from Piendmont on www.dolcepiemonte.com and get the typical Piedmontese products throughout Europe.

Saturday, January 18, 2014

ROAST MEAT WITH LANGHE HAZELNUTS

The recipe of the roast veal with hazelnuts from the Langhe is a typical dish of the surroundings of Alba but it is prepared in the whole Piedmont . The combination of the taste of hazelnuts fits perfectly with the flavor of the meat.



INGREDIENTS

800 grams of veal
100 grams of Gentile delle Langhe hazelnuts IGP
50 grams of butter
pint of milk
half an onion
2 or 3 tablespoons Marsala
salt
80 gr Flour
water

PREPARATION

Clean and cut the onion into small cubes . In a large pot , brown the onion in the butter , then put the nut of veal and let it brown the meat well .
Wet conil Marsala wine until completely evaporated. Season with salt and add the milk and chopped hazelnuts from Piedmont previously .
Cook for at least 120 minutes.
 Remove the nut of veal and set aside.

Bring the sauce to a boil , in part to prepare a roux with flour and water, mix well , adding water until you have a smooth batter , then pour in the sauce to boil and cook for a few minutes.

Cut the meat into slices and serve with roasted hazelnuts of the Langhe coated with the sauce and garnish with a few whole hazelnuts .

On this blog visitpiedmont.blogspot.com we try to spread the traditional recipes in the belief that this will spread the culinary culture that is true culture . Come back often and visit us to discover ever new recipes and historical trivia about the Piedmontese cuisine.

Wednesday, January 15, 2014

SAVOIARDI BISCUITS

The origins of the Savoiardi biscuits are lost in time , especially because they were prepared in many different places in Italy and abroad ( just think of the ladyfinger English ) .

So many names but only one cookie , easy to carry , soft used for many recipes . The Savoiardi biscuits , typical Piedmont cuisine, are used in the preparation of tiramisu ( dessert loved by the Count of Cavour) also soaked in milk alone.



The history of the Savoiardi biscuits is therefore very uncertain, according to legend, to welcome the King of France to visit, Amedeo VI of Savoy made ​​by the court chefs prepare a special cookie to impress the Kings We are in the mid- 1300s and from that day the biscuits have spread throughout Italy and Europe thanks to the influence of the House of Savoy .
If the ladyfingers story is quite uncertain are very sure of their lightness and delicacy.
The biscuits are the typical recipe of Piedmontese cuisine that more than others has spread to Italy and the world.

INGREDIENTS FOR 4 PEOPLE

150 grams of caster sugar
100 grams of flour 00
4 eggs
50 grams of sugar
salt


PROCEDURE

Beat the egg yolks and whisk together with 80 g of granulated sugar until the mixture is soft and creamy.

Add a pinch of salt and the flour , stirring well to combine.

Beat egg whites until stiff with a pinch of salt and 20 g of powdered sugar, then gently add them to the mixture previously prepared with the egg yolks , stirring up not to dismantle them .
Grease and lightly flour a baking sheet.

Put the mixture of ladyfingers in a pastry bag with a plain nozzle and meter sticks on the baking sheet about 10 cm long , well spaced to prevent , swelling in the area, sticking to one another.

Mix the granulated sugar and powdered sugar and cover the remaining ladyfingers .
Let stand for 10 minutes, then repeat.

Bake at 180 ° C for 15-20 minutes, until the cookies have taken the classic golden color , remove from the oven , gently remove them from the pan and let cool on a rack .

Serve the Savoiardi biscuits with the traditional zabaglione cream , the classic combination of the salons of the aristocracy of Turin 800.




If you are looking for the biscuits ready , perhaps to prepare a tiramisu , can be found on the website www.dolcepiemonte.com by following this link: " SAVOIARDI " you can get them directly to your home .

Wednesday, January 8, 2014

Agnolotti with Jerusalem artichokes

The agnolotti pasta with Jerusalem artichokes are a typical recipe of Piedmontese cuisine which bring together two goodies agnolotti (or ravioli) and the Jerusalem artichoke, which is widely used in the recipes of Piedmont.

The Jerusalem artichoke is rich in vitamin A, which is essential to the eye and useful for cell differentiation. It also contains a high percentage of B vitamins, valuable in cases of general debility.
It also contains inulin which, combined with water, has the unique property of giving a feeling of satiety.

In Piedmont is almost a must to enjoy the tupinambur (or ciapinabò) in the wet and cauda is produced between September and November, especially in the municipalities of Carignan and Moncalieri (Turin).




DIFFICULTY ': MEDIA

INGREDIENTS FOR 4 PEOPLE

FOR THE DOUGH

- 300 grams of flour
- 100 grams of spinach
- 2 eggs

FOR THE FILLING:

- 800 g of artichoke
- 50 grams of grated parmesan
- 1 egg
- 1 sprig of thyme
- 10 g of butter
- salt

FOR THE SAUCE:

- 50 grams of grain
- 1 sprig of thyme
- 40 grams of butter

PREPARATION

Clean the artichokes and cut into cubes.
Melt the butter in a saucepan , add the Jerusalem artichokes and a sprig of thyme, sauté for 4-5 minutes.
Cook with the lid on for another 10 minutes , spraying with a little water, add salt.

Remove the thyme and pass the Jerusalem artichokes in a blender , add the egg, cheese and salt.
Clean the spinach and cook in a little lightly salted boiling water for 5 minutes. Squeeze them well and chop. Place the flour on a pastry board , place the eggs in the center, add the spinach and mix until the mixture is smooth and homogeneous.

Roll out the dough with a rolling pin on a floured table well into strips about 15 cm. Using a spoon, place dollops of the filling of the Jerusalem artichoke . Cover with another strip of dough and seal the sides of the filling with the pressure of the fingers. Cut rectangles of many 4 x 4 cm side with the toothed wheel .

 Cook the ravioli with artichokes in boiling salted water . Drain and serve topped with butter and cheese flakes.

On this blog visitpiedmont.blogspot.it we try to spread the traditional recipes in the belief that this will spread the culinary culture that is true culture . Come back often and visit us to discover ever new recipes and historical trivia about the Italy Piedmontese cuisine.

Friday, January 3, 2014

RISOTTO WITH HAZELNUTS AND CASTELMAGNO



The Piedmontese cuisine is a mix of culture and tradition of agricultural products of high quality.

Hazelnuts are fruits of excellence in the hills of the Langhe in the province of Cuneo, rice is a product of the plains of Vercelli, Biella and Novara low. Castelmagno cheese is of great value that is obtained from the pastures of the Cuneo mountains.

So, the risotto with hazelnuts and Castelmagno is a great recipe that combines typical Piedmont cuisine and blends them together to give a true and authentic flavor.



Ingredients for 4 people:

400g rice suitable for risotto (carnaroli)
100 grams of hazelnuts from Piedmont
90 grams of cheese Castelmagno
50 grams of butter
Dry white wine 1 \ 2 cup
1 onion
1 liter of broth (vegetable or meat)
1 sprig of rosemary
salt
pepper

procedure:

We recommend buying the real Piedmont hazelnuts IGP to ensure greater quality and an incomparable flavor. Open hazelnuts and toast them in the oven for about ten minutes.





So break the hazelnuts coarsely and leave aside in a container.

Peel the onion, chop finely and fry for a few minutes with a little 'butter.

Add the rice and rosemary. Toast the rice for a minute then pour over the white wine.

When the wine has evaporated completely add a ladle of hot broth and stir gently with a wooden spoon.

Continue adding the broth as you need. Halfway through cooking the AC add half of Castelmagno previously diced and half of the hazelnuts.

When the rice is cooked fix it with salt and pepper, add the remaining Castelmagno and almost all nuts. Mix and stir in the butter.

Serve the risotto with hazelnuts and Castelmagno garnishing the dish with the remaining hazelnuts, rosemary and slivers of Castelmagno.

The typical piedmontese cuisine recipes on: http://visitpiedmont.blogspot.com,stay tuned!

Monday, November 5, 2012

WIDEMANN COTTON MILL, TURIN

When it was created the first cotton mill in Chisone San Germano, Italy had been united only by a year.

It was in 1862 that Paul Mazzonis fact, tailor Turin, and his brother founded the "Brothers Mazzonis and comp."

The fledgling company was the first spinning Chisone although in later years were created other companies related to the processing of cotton and silk.

The strategic position of the cotton mill was Mazzonis, the Napoleonic road that leads to Sestriere and then to France was a great outlet shopping. The presence of the river Chisone was used to create the necessary energy to the needs of the entire company and also a part of public lighting. (In the picture of a particular power plant within the factory)
Although at that time there were no problems of air pollutant emissions, the Kyoto protocol or Copenhagen conference on climate change, the cotton mill was powered solely by the river Chisone (until 1967).



Widemann The family of Alsatian origin, purchased the cotton mill in 1892 after a fire. Under the management Widemann the cotton mill had experienced a great development that reflected the entire town of San Germano Chisone.
In 1957 the cotton mill grew to 600 employees, then began a decline that led to the failure of the company in 1978.

In the photo Widemann cotton mill as it appears today.

Today, the cotton mill still dominates the entrance of San Germano Chisone sides are a little aged, but inside there are still some small businesses in various industries.

Unfortunately, the system of canals and hydroelectric power to create electricity are out.

As for the gastronomy San Germano Chisone is greatly influenced by the presence of the Vaudois, and is typical of the "Waldensian soup" made with bread sticks and soup. A local product is definitely the "Seiras the Fen" which is made from cow's milk of San Germano Chisone. Still, one can quote "gofri" waffles stuffed with cheese, ham, or jam.

Sites of special interest to San Germano Chisone:
- Villa Widemann (now the town and the museum Skirochon)
- Museum Skirochon
- Park Widemann

For more information: http://www.comune.sangermanochisone.to.it/

Saturday, January 21, 2012

WALLISSHUPPA

The wallishuppa is a typical dish from Piedmont. Comes from the tradition of Walser, an ethnic minority that inhabits the north of Piedmont close to Switzerland, more preciselyaround the Monte Rosa.




DIFFICULT ': MEDIUM


INGREDIENTS FOR 4 PEOPLE

350 g onions
350 gr bacon
beef broth 1 l
toma 250 g
200 g of rye bread
100 g butter
cinnamon



PROCEDURE:
Wash and peel the onion, cut into slices with the bacon.

Place the rye bread slices on a baking sheet, lie above the Toma cut into cubes and toastin the oven.

Cook the onions with the butter and sugar in a saucepan, combine to complete browningthe bacon, fry leave.

Put one part of the compound on the bottom of the earthenware bowl, cover with a slice of bread and Toma, superimposing several layers continue to fill up the bowl

Finally pour over the broth and bake time to brown the top slightly, before serving sprinklethe surface with melted butter and cinnamon.

Serve Wallishuppa piping hot.

The typical piedmontese cuisine recipes on: http://visitpiedmont.blogspot.com