ITALY PIEDMONT RECIPES

tag:blogger.com,1999:blog-9566256362260277382012-01-25T23:08:12.423-08:00ITALY PIEDMONT RECIPESA travel in Piedmont cuisine, between Piedmont tipical products and recipes.FABRIZIOnoreply@blogger.comBlogger951100tag:blogger.com,1999:blog-956625636226027738.post-80044334137317666512012-01-21T05:22:00.000-08:002012-01-21T05:22:29.610-08:00WALLISSHUPPA

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

FABRIZIOnoreply@blogger.com1tag:blogger.com,1999:blog-956625636226027738.post-20167507520035676652012-01-12T09:04:00.000-08:002012-01-12T09:04:45.083-08:00CHISONE VALLEY, TURIN

The name derives from the Latin Chisone "clausum" which means closed. And indeed, the valley that rises up from Pinerolo to Sestriere from the idea of a valley enclosed by the Hautes Alpes that surround it. Pinerolo is the most important town of Chisone, famous for being a fief of the Princes of Achaia and in the past the school of chivalry. Going up the valley through the regional road

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-44185104520833601752011-12-15T02:56:00.000-08:002011-12-15T02:56:27.908-08:00GLORE GRATA

The glôre gratà is a typical dish from Piedmontese cuisine, in particular the Chisone valley in the province of Turin. The glôre gratà has a variant grateful to talhioun in glôre, in the local dialect patois means cut, where the potatoes are grated rather than sliced. Soon I promise to post the recipe for this version of the glory. The potatoes were once a staple food of the peasants of the

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-7666622300925422362011-11-29T03:49:00.000-08:002011-11-29T03:49:08.520-08:00PINEROLO, TURIN

Pinerolo is a town in the province of Turin, about 35,000 people dominated by the church of San Murizio same name located on the hill. The town of Pinerolo gained importance when it became a possession of the family Acaja in 1295. The history of Pinerolo has often crossed with the cavalry. And 'the seat of the First Cavalry Regiment of the Italian Army, the Nice Cavalry founded in 1690. He

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-54385824429272833752011-11-24T10:15:00.000-08:002011-11-24T10:15:07.223-08:00CISRA'

The CISRA' is a typical dish of the Langhe, comes from the tradition of the poor Piedmontese cuisine. It seems that once the land of Dogliani, in the Langhe, during the feast of the holymembers of religious brotherhoods offered this hot and hearty soup made with tripe andchick peas to visitors coming from distant places through long marches. The fair of the saints and the CISR still held every

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-24772287020085087572011-11-21T00:16:00.000-08:002011-11-21T00:16:41.486-08:00RUNDITT

The runditt are a typical dish of piedmontese cuisine from Piedmont Vigezzo valley in the province of Verbano Cusio Ossola. They are also called "Stinchet" or "Amiasch" The name "Amiasc" isprobably derived from the Hebrew "unleavened", that means "no yeast, no fermented." Runditt I are baked on the stone or plate of iron, red-hot coals on the fire and served withbutter. The origin of these thin

FABRIZIOnoreply@blogger.com1tag:blogger.com,1999:blog-956625636226027738.post-54014012821490271992011-11-19T05:19:00.000-08:002011-11-21T00:18:02.575-08:00VIGEZZO VALLEY, VERBANIA

I arrive in Malesco in a mid-October day with four degrees of frost, and that turned intomist, slowly rising from the dawn-lit meadows. I arrived after a road that climbs to Vigezzo, I spent a lot of curves and tunnels opens beforethe plains of Santa Maria Maggiore and Malesco. If you plan to visit Piedmont do not miss this border land between Italy and Switzerland. The Vigezzo after

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-42134893752566919762011-06-25T09:11:00.000-07:002011-06-25T09:11:32.499-07:00GRAND PUY, TURIN

The township of GRAND PUY is part of the town of Pragelato in the province of Turin. It is located near the end of Chisone valley, the one that leads to Sestriere from Pinerolo. The name GRAND PUY means big plan, it is in fact built on one of the few spaces plans this side of the mountain. The inhabitants are nicknamed "the lawyers" because in 1685, then to the 'Edict of Nantes "which

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-65162283948314011922011-06-19T00:34:00.000-07:002011-06-19T00:34:09.756-07:00PIEDMONTESE DIALECT LESSON 2

Another lesson of Piedmontese dialect that those who visit Piedmont can not possibly lose. The sounds of the Piedmontese dialect are part of traditions of this Italian region, together with the piedmontese cuisine dialect is a symbol of the culture of the Piedmont, even if young people speak less and less. To know the most interesting and beautiful in the piedmonthttp://

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-82535524015024452842011-06-17T00:15:00.000-07:002011-06-17T00:16:01.759-07:00PIEDMONTESE DIALECT LESSON 1

If you want to visit Piedmont you have to see this amusing video of piedmontese dialect. Because a dialect is part of tradition in every italian region like Piedmont is. To know the most interesting and beautiful in the piedmonthttp://visitpiedmont.blogspot.com

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-65563763567013234282011-06-13T04:57:00.000-07:002011-06-13T04:57:18.609-07:00MONALE, ASTI

Monale is a small village in the hills of Asti. From a distance, immediately imposing castle overlooking the village. The first evidence of Monale castle dates back to 1161 even though what you see today was rebuilt in 1300. The name derives from the Latin Mons Natalis (mountain home) In the surrounding hills have been discovered numerous fossils, including shells, dating back to the

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-80607891615234545252011-06-05T02:29:00.000-07:002011-06-05T02:29:43.194-07:00AGNOLOTTI RICE AND CABBAGE

Agnolotti rice and cabbage is a typical Piedmontese cuisine dish, from their traditional country and represented an alternative to the piedmontese agnolotti traditionally richer and a lot of meat filling that is in the gravy which is traditionally used to season them. INGREDIENTS FOR 6 PEOPLE For the dough: - Flour 500 gr - EGG # 3 - MILK - 1 tablespoon olive oil n FOR THE FILLING -

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-84920320289787021212011-06-03T08:55:00.000-07:002011-06-03T08:55:52.654-07:00THE CREAM TRUFFLES

INGREDIENTS FOR 6 PEOPLE: - POTATOES 500 g - MILK 300 gr - 250 g leek - 120 g cream - Piedmontese white truffle - 12 slices of bread n - SOUP 1 lt - OLIVE OIL - SALT PROCEDURE: Wash and clean leeks, cut into rounds. Sauté the leeks in a little oil. Combine the potatoes peeled and cut into rounds. Brown slightly then pour over the broth and milk. Add salt and simmer with a lid for about 45

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-61201717054371380052011-03-17T04:26:00.000-07:002011-03-17T04:26:21.211-07:00THE BICCIOLANI

The Bicciolani are biscuits from Vercelli they born in the Italian Renaissance. This recipe is typical of Piedmont cuisine was created by adding a paste of traditional spices, especially cinnamon, cloves, cinnamon, white pepper and coriander. This recipe leads through the spices, the cuisine of Piedmont scents and tastes of the Far East are often forgotten today. Obviously depending on

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-28224630372740764902011-01-31T02:33:00.000-08:002011-01-31T02:33:57.489-08:00PILOT

The recipe of the pilot is typical of the town of Pragelato, in the Chisone Valley in the province of Turin. Pilot is typical dish of Piedmontese cuisine is usually served with bacon or prosciutto. INGREDIENTS FOR 4 PEOPLE: - Potatoes n 8 - Milk 1 lt - Pancetta 100 gr - N 2 eggs - 1 onion - 300 g flour PROCEDURE Grate potatoes and drain them from starch; Cut the onions and bacon in joulinne

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-35838781334004938652011-01-30T00:20:00.000-08:002011-01-30T00:20:29.727-08:00GLARA WITH APPLES

The recipe of Glara with apples comes from the Occitan Waldenses tradition of the valleys of Piedmont in particular Val Pellice in the province of Turin. Glara with apples is a cake with apples and bread. photo © 2009 Abhijit Tembhekar | more info (via: Wylio) INGREDIENTS FOR 6 PEOPLE: - Stale bread 1 2 kg - MILK 250 ML - 3 eggs - APPLE 3 - Sugar 4 tablespoons - BUTTER FLAKES -

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-86514452167032091842011-01-29T09:04:00.000-08:002011-01-29T09:04:13.812-08:00SWEET OF THE MIANDO

The sweet of the miando is a typical recipe of Piedmontese cuisine , in particular of the Occitan valleys (Germanasca valley, Pellice Valley and Varaita Valley ). The Miando in local dialect means "mountain hut". INGREDIENTS FOR 6 PEOPLE: - SUGAR 150 g - AMARETTI 150 gr - DRY WHITE WINE 1 CUP - EGGS N 2 - PEARS N 3 PROCEDURE: Peel the pears, cut into cubes. Put them in a pan with white

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-25859619977954831582011-01-27T05:26:00.000-08:002011-01-27T05:26:31.140-08:00THISTLE FLAN WITH BAGNA CALDA

INGREDIENTS FOR 6 PEOPLE: 1 kg of thistle hunchback from Nizza Monferrato n 4 eggs half cup of milk n 2 tablespoons grated Parmesan cheese Bagna caoda butter breadcrumbs nutmeg salt pepper PROCEDURE: Boil thistles in salted water. When they are tender, drain and cut into small cubes In a bowl, whisk the egg yolks with milk, thistle, pepper, nutmeg and salt. In another bowl, whip

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-54019415115471641322011-01-24T23:59:00.000-08:002011-01-24T23:59:31.861-08:00NOVECENTO CAKE

The Novecento cake was created by Ottavio Bertinotti, master confectioner of Ivrea, in the late nineteenth century to celebrate the arrival of the new century (hence the name of "novecento"). The recipe for this cake of Piedmontese cuisine is one of the best kept secrets. It seems that already Bertinotti did not want anyone to assist them when preparing the stuffing. Today, the Novecento cake

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-76288120052532155352011-01-24T03:12:00.000-08:002011-01-24T03:14:46.714-08:00HISTORIC CARNIVAL OF IVREA

The Carnival of Ivrea town seems to have originated in the eleventh century. Legend has it that in medieval times, peasants launched to protest the beans that the lord gave them once a year. The oranges instead become the protagonists of the carnival only in recent years. Until after World War II battle of the oranges was never regulated and oranges were thrown as well as beans. Today, the

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-72160028094287491832011-01-22T00:38:00.000-08:002011-01-22T00:38:09.047-08:00BOILED MEAT OF PIEDMONT

The boiled meat of Piedmont is a symbol of Piedmontese cuisine. It seems an easy preparation, but it's imperative to pay close attention to cooking times for various cuts of meat because they do not become tough and fibrous. INGREDIENTS: MEAT: BEEF SHOULDER VEAL: brisket, HEAD, LANGUAGE, CODA Chicken Vegetables: ONIONS CARROTS CELERY PROCEEDINGS Place in a pot vegetables washed and

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-91770763958174207642010-12-17T00:59:00.000-08:002010-12-17T00:59:31.800-08:00GNOCCHI WITH CASTELMAGNO CHEESE

By cyclonebill (Gnocchi) [CC-BY-SA-2.0 (www.creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons INGREDIENTS FOR 4 PEOPLE 1 kg potatoes Castelmagno cheese 150 g 300 g flour 50 g butter salt pepper PROCEDURE: Wash the potatoes well and boil them with skin. Peel and mash masher. Combine flour and knead. Long form of the sausages and cut into about 1 cm long cilingretti.

FABRIZIOnoreply@blogger.com1tag:blogger.com,1999:blog-956625636226027738.post-66210262840695153002010-12-15T01:08:00.000-08:002010-12-15T01:08:48.415-08:00TAGLIOLINI PASTA

"Tajarin" in piedmontese dialect or "tagliolini" in italian, are long fresh egg pasta and represent one of the Piedmontese cuisine specialities expecially between the Langhe hills. They are a kind of noodles but much more purposes. It seems that already in the 15th century the "Tajarin" was prepared especially in the area of the Langhe and Monferrato. Even today "Tajarin" are often

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-43007185949810679862010-12-13T05:41:00.000-08:002010-12-13T07:10:53.674-08:00CASTELMAGNO CHEESE

By Nathalie Boisard-Beudin from Rome, Italy (castelmagno with truffle honey.JPG) [CC-BY-2.0 (www.creativecommons.org/licenses/by/2.0)], via Wikimedia Commons The castelmagno is a cheese of the Cuneo valleys . It 's a typical product of Piedmont, which enjoys the protected designation of origin that must be strictly produced in only three municipalities: Pradlaves, Castelmagno, and all

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-63154885787936692372010-12-09T09:08:00.000-08:002011-11-24T02:50:04.913-08:00VIDEO ABOUT PIEDMONTESE CUISINE

I present a video made by a Danish site (Jyskebank.tv). This video speaks about Piedmontese cuisine and wines of Piedmont. The video is shot in Alba and the Langhe hills.

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-42350170625322258832010-11-20T06:31:00.000-08:002010-11-20T06:31:19.341-08:00CHICKEN SALAD " ALL'ALBESE "

This recipe is a typical Piedmontese cuisine, this recipe is prepared mainly on the hills of the Langhe. INGREDIENTS FOR 4 PEOPLE: N 4 cooked chicken breasts n 3 salted anchovies n 1 lemon white truffles from Alba n 1 mustard olive oil PROCEDURE Cut the chicken into thin strips and put them in cold in a salad. Wash and boned salted anchovies, finely chopped, put them in a bowl to

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-74439550504874557752010-11-19T05:50:00.000-08:002010-11-19T05:50:09.377-08:00RICE SAUSAGE

The rice sausage is a typical product of Biella and Vercelli. The method of preparation of this meat is the same as normal sausages to which you add the rice, this sausage is a typicalproduct of the Piedmont plain, the original recipe then mix with pork rind, pig's blood, wine, juice and garlic salt. Was formerly called the sausage of the poor, because meat was very expensive, so this

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-17704772920609489732010-11-16T05:57:00.000-08:002010-11-16T05:57:04.291-08:00MUSTARDELA

The "Mustardela" is a typical salami of the Val Pellice near Turin. The recipe of Mustardela comes from rural tradition and the famous phrase: "from the pig did not throw anything away" When the pig is slaughtered if they collect the blood that is then added to the head, rind, ears, tongue, lungs and kidneys previously boiled and chopped. Then the mixture is stuffed into casings and boiled.

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-46595575726559410182010-11-15T09:40:00.000-08:002010-11-15T09:40:55.670-08:00RED SAUCE

The name of this traditional recipe from the Piedmont, "bagnetto rosso" in Italian, comes from the color of tomato you use for preparation. INGREDIENTS: - N 8 ripe tomatoes - N 2 medium onions - 1 carrot n - N 2 cloves garlic - Wine vinegar - Olive oil - A pinch chilli - Sugar and salt PROCEDURE: Wash and chop the tomatoes, carrots, onions and garlic. Pour into an earthenware

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-15617979819023458782010-11-07T06:31:00.000-08:002010-11-07T06:31:50.686-08:00CHESTNUT FRITTERS

INGREDIENTS FOR 4 PEOPLE: 200 gr chestnut flour 2 tablespoons of sugar 50 g raisins 50 g pine nuts olive oil salt PROCEDURE: In a bowl mix the chestnut flour and sugar, add water until it forms a smooth batter. Add the raisins, previously made soften warm water, pine nuts and salt. In a pan with plenty of oil pour the batter with a spoon. A cooking have been chestnut fritters on a

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-17139327020439568192010-11-06T09:33:00.000-07:002010-11-06T09:33:38.158-07:00SEIRASS DEL FEN - Hay cheese

The name comes from the Piemontese dialect which means cheese. In fact it is derived from the whey that remains after the production of cheese as the traditional "ricotta". The shepherds had the need to protect the cheese during transport downstream and wrapped in hay. Hence the name distinctive. This dairy product is produced mainly in the valleys of the Waldensian province of Turin

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-45329999253194016412010-11-03T12:54:00.001-07:002010-11-03T12:54:51.625-07:00RICE WITH CHESTNUT

Beginning of autumn, here's a recipe for traditional Piedmontese cuisine of the poor who rediscovers the aromas and flavors of autumn. SERVES 4 Rice 300 gr Chestnuts 400 g Butter 50 gr Milk 1 liter Sale PROCEDURE Peel the chestnuts and place them in warm water to soften. Remove the skins and bake the chestnuts in a pot with two gallons of salt water for about 2 hours. Add rice

FABRIZIOnoreply@blogger.com1tag:blogger.com,1999:blog-956625636226027738.post-17889334817475134172010-11-01T02:13:00.000-07:002010-11-01T02:13:19.697-07:00PANISSA

The panissa is a typical dish of Vercelli in Piedmont, where is stronger the tradition of rice cultivation. The Vercelli recipe of panissa differs from that of Novara paniscia especially in the presence of the sausage before duja salam (in fat) and especially for the use of beans of Saluggia, also a typical product of Vercelli plain. In addition, the recipe includes a lot more vegetables

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-55652163151771072272010-10-29T00:27:00.000-07:002010-10-29T00:32:58.527-07:00DUJA SALAMI

The duja salami ("salam d'la duja" in Piedmontese) is a typical product of the areas of Vercelli and Novara. It 'a sausage preserved in lard, which allows you to keep it soft for periods of one year and by a distinctive spicy flavor. The name derives from the particular container used in the past for its maturation "the duja", The word "duja" in Piedmont dialect means "vessel, container,

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-64765785434348051392010-10-27T23:57:00.000-07:002010-10-27T23:57:48.679-07:00TURGIA SALAM

Turgia salam of Piedmont is a typical product of the Lanzo Valleys, near Turin. It is made with meat from dairy cows that had calves, lard and bacon, red wine and spicie. Also the gut that is stuffed in is of bovine origin of Piedmont. Originally this was used to consume bagged Piedmont also less valuable pieces of cow slaughter. Today, however, that this meat is a typical product of the

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-17250801824824362812010-10-27T12:47:00.000-07:002010-10-27T12:47:54.162-07:00"BABI" CHICKEN

In the Piedmontese dialect word "babi" means toad. Probably the name of this recipe is due to the form that takes the chicken during cooking. In fact, to make this recipe for piedmontese cuisine must be open for the length of the chicken and cook in a pan with a weight crushed possibly because the cooking is done in an optimal way. INGREDIENTS FOR 4 PEOPLE: CHICKEN 1 of about 1 kg

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-86758032844867000812010-10-11T02:26:00.001-07:002010-10-11T02:27:08.827-07:00SALONE DEL GUSTO BY SLOWFOOD

The Salone del Gusto this year reached the milestone of eight editions. Turin will again this year for five days, the world capital of Taste. Along with "Mother Earth" Salone del Gusto brings together the world-class farmers and artisans that transform foods, the show focuses on a more conscious relationship with food and products of the earth. Appointment at the Lingotto in Turin October

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-24851093824702132362010-10-06T12:39:00.000-07:002010-10-06T12:40:30.307-07:00CHESTNUT

The chestnut was once also called "bread of the poor" and represented an important food for the populations of the Alpine valleys of Piedmont. The cultivation of chestnut trees to get the popular fruit is grown mainly in the foothills of Cuneo "The first references to the cultivation of the chestnut tree in the province of Cuneo date from the late twelfth and early thirteenth century.

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-41366548826161746242010-10-03T09:37:00.000-07:002010-10-03T09:37:02.127-07:00TARTRA

The tartrà is a pudding made with poor ingredients and is a quick and easy recipe to prepare. INGREDIENTS: - 1 / 2 liter of milk - 4 whole eggs and two red - 2 dl cream - 3 tbsp Parmesan cheese - 1 onion - 50 g butter - Rosemary, sage and bay leaves - Salt PROCEDURE Melt the butter in a saucepan with the herbs and onion, chopped roughly. Add cream and cook for few minutes over low

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-37734070786818167802010-09-15T22:54:00.000-07:002010-09-15T22:54:18.318-07:00PIEDMONTESE HALZENUT CAKE

The hazelnut cake recipe is typical of the southwestern Piedmont. It 'a sweet characteristic of piedmontese cuisine of the Langhe hills. Langhe are home to the production of hazelnuts. THE RECIPE OF THE PIEDMONT hazelnut cake: INGREDIENTS FOR 10 PEOPLE: - 00 Flour 200 gr - 200 g caster sugar - Piedmont Hazelnuts Shelled 150 gr - BUTTER 100 gr - No. 3 EGGS - LEMON - N 1 packet of

FABRIZIOnoreply@blogger.com2tag:blogger.com,1999:blog-956625636226027738.post-68502948586166581702010-09-11T06:53:00.000-07:002010-09-11T06:53:46.625-07:00PEPPER OF CARMAGNOLA

One of the most famous local products of Piedmont is the pepper of Carmagnola for which the Ministry for Agriculture has embarked on the investigation for approving the protected geographical indication. In the Carmagnola countryside,in Piedmont, the cultivation of pepper begins in the early 1900. Given the purely agricultural vocation of the area until after the Second World War is being

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-40693938446417741142010-09-02T03:30:00.000-07:002010-09-02T04:40:02.046-07:00GIANDUIA'S CAKE

The name Gianduia derives from the traditional mask of Piedmont. The Mask of Gianduia (or Gianduja) was founded in 1700 by two puppeteers. The word Gianduja derives from the phrase in the Piedmontese dialect "Gioann dla Doja" meaning John the jug. The classic cream and cake Gianduia were invented instead beginning of 1800 in Piedmont. Her creation is credited to Turin confectioners who

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-64634849899923870572010-08-31T03:27:00.000-07:002010-08-31T03:27:28.587-07:00RICE FROM PIEDMONT

The introduction of rice cultivation in Piedmont dates from the fifteenth century and extends from Novara to Saluzzo.Today, the most affected areas of Piedmont and the growing of rice are the provinces of Vercelli, low Novara, Biella and some areas of Alessandria. After threshing rice is still covered by the husk and is called paddy. Is therefore increased in the rice mills where they are

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-12121165196279196012010-08-31T03:09:00.000-07:002010-08-31T03:09:05.955-07:00BONET

The bonet (IPA [bu ' nɛt]) is a typical spoon sweet of Piedmont made of cioccolato and amaretti. In Piedmontese bonet means hat. In some interpretations name would refer to the form of mold the bonet is cooked. In other word hat would make reference to the fact that the bonet is served at the end of the meal, ago by "cap" to the rest. In some historical Piedmont documents in the 13th it is

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-32460050711776084232010-08-26T02:31:00.000-07:002010-08-26T02:31:54.277-07:00COOKIES OF MAIZE

The "paste 'd melia" (as they are called in piedmontese dialect) date back to the country tradition of Piedmont. Cookies of maize are produced traditionally in the area of Mondovì and Cuneo in the mountains that surround the city, where he also created a Slow Food presidium of the cookies of maize. But the recipe for these Piedmont sweets has spread to Barge, and even in the valley of Susa

FABRIZIOnoreply@blogger.com1tag:blogger.com,1999:blog-956625636226027738.post-48063426195649177232010-08-19T08:59:00.000-07:002010-08-19T08:59:42.709-07:00GERMANASCA VALLEY, TURIN

From Perosa Argetina toward the village of Pomaretto begin the Val Germanasca. Vines Wine Ramie climb the steep slopes that surround this narrow valley. The wine is rough and rugged as the people who produce it. It seems that in these areas there were vineyards as early as the fourteenth century. From Pomaretto the road rises towards Perrero the capital of the valley. Immediately after

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-55617134138693504022010-08-18T02:59:00.000-07:002010-08-18T05:02:55.239-07:00BELLA ROSINA'S EGGS

Rose Vercellana was the lover of the first king of Italy Vittorio Emanuele II. In reality it was much more than a lover, the king loved more to spend time with her than with his wife or with other lovers. Rose Vercellana was hated by the aristocracy of the time but much loved by the people that saw one of them was friendly and known as "Bela Rosin". The "Bela Rosin" loved to cook for the

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-63940285455843562712010-08-16T05:56:00.000-07:002010-08-19T09:05:33.848-07:00GOFRI

The gofri are waffles, they are made with water, flour and yeast, cooked in special plates called "irons goufres" or "gofriera" giving the gofri the traditional form. The gofri are characterized to be crunchy outside and soft inside, is distinguishable from wafel, preparing in northern Europe, the thickness of the wafer. The irons for goufres born around the year thousand thanks to priests

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-51868793229122641242010-08-13T00:25:00.000-07:002010-08-13T00:26:39.859-07:00SEPTEMBER IN BRA (CUNEO)

Receive and publish the full program of events in September in the town of Bra Cuneo: Sunday, September 5 Flea market and antiques MINOR Piazza XX Settembre, Corso Garibaldi, Piazza Memorial for Freedom. From 8.00 to 20.00 Wednesday, Sept. 8 feast of the Madonna dei Fiori Flowers Quarter Madonna Francesco Tabusso anthological Palace Mathis - Fallen for Liberty Square, 20 - Inauguration

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-42848712033091477202010-07-23T02:30:00.001-07:002010-07-23T02:30:27.957-07:00KRUMIRI COOKIES

In the traditional recipe of Krumiri we can find corn flour, sugar, eggs and butter. The history of krumiri: typical Piemontese sweets , dates from 1870 when the confectioner Domenico Rossi decides to experiment with his friends in the coffee his invention of cookies. The official date of creation of these typical cookies in Casale Monferrato, however, is traced back to 1878, in the same year

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-61555718187864269372010-07-16T07:08:00.000-07:002010-07-23T02:33:29.571-07:00ZABAIONE

INGREDIENTS for 4 persons: Eggs n 4 N 4 tablespoons sugar Dry Marsala PROCEDURE: Break the egg yolks in a saucepan possibly copper braid. Add the sugar and beat with a long whip until the mixture is soft and well fitted. Add slowly and stirring 4 / 2 shells dry Marsala wine. Put the casserole into a larger container containing boiling water and put everything on fire. Cook stirring constantly

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-5981920898850568122010-06-25T01:59:00.000-07:002010-06-25T02:02:00.847-07:00MOMBARUZZO AMARETTI

Mombaruzzo is a small country on the astigiano hills. To make this country of Piedmont famous are the Mombaruzzo amaretti . The Mombaruzzo amaretti are soft made with almonds and the white egg. These special soft amaretti recipe is traced to 1700 when, Francesco Moriondo House of Savoy patissier invented them . At the end of the 1700s Francesco Moriondo moved to Mombaruzzo starting in the

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-47652549364428692672010-06-19T07:04:00.000-07:002010-06-19T07:04:00.574-07:00SANTO STEFANO BELBO

The village of Santo Stefano Belbo of medieval origin, stands between the Langhe hills. Around 1300 it was first a fief of the Marquises of Monferrato, then the Marchesi of Saluzzo, and then the family of Scarampi. The country was often a land of conflict as a demonstration of the ruins of the ancient medieval tower, destroyed in the war between Spain and Austria in 1600, overlooking the

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-35369032766906477992010-06-17T02:59:00.000-07:002010-06-17T02:59:43.678-07:00

Sunday, July 4, from 10:00 am to 19:00 pm, will take place at Caraglio in the province of Cuneo, the 2nd edition of the Festival of garlic again. Display, tasting and market theme of the sweet garlic of Caraglio. Proposal by the seven manufacturers of the Consortium for the protection, enhancement and promotion in collaboration with the Brotherhood of garlic and the association of tourism

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-36198208428434166252010-06-13T00:57:00.000-07:002010-06-13T01:00:21.848-07:00GENTLE HELZENUTS OF PIEDMONT

In the provinces of Cuneo, Asti and Alessandria, where they meet the Langhe, Roero and Monferrato,the variety of "Tonda Gentile" trilobites Piedmont hazelnuts are cultivated . image from: http://it.wikipedia.org/wiki/File:Hazelnuts.jpg The Kind Of Piedmont Hazelnut the PGI, which guarantees the authenticity of origin. Piedmont hazelnuts are especially valued for their taste, just

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-44238523124524702102010-06-01T02:01:00.000-07:002010-06-01T02:13:50.204-07:00TRUFFLE

Already in the eighteenth century the Piedmontese Truffle was estimated and consumed in the noble European cuisines. Between its great admirers the Rossini composer that defined it the "Mozart mushrooms". The most precious is certainly that collects between the hills of Langhe. Only in the 1900s this white truffle bought world-famous, thanks to the brilliant work of promoting held by Matteo

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-65907644122983088632010-05-31T06:11:00.000-07:002010-06-01T01:54:02.789-07:00LANGHE HILLS

Langhe is an area between the provinces of Asti and Cuneo characterized by numerous hills. The territory between the rivers Belbo and Tanaro. High Langa reaches the borders of Liguria. Despite the Langhe are located very close to the Alps are considered to belong to the Apennines. The particular composition of the soil of Langhe hills makes these territories very favorable for grape

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-16563471005135746092010-05-17T13:09:00.000-07:002010-05-17T13:09:18.558-07:00WALDENSIANS SOUP

INGREDIENTS of the waldensians soup: for 6 people 600 grams breadsticks 150 grams Parmesan 100 grams butter 1 liters of chicken or beef broth Nutmeg and cinnamon to taste PROCEEDINGS: Fry the breadsticks broken into small pieces in a terracotta dish with 50 grams of butter. Add the cheese and spices. Pour the broth over breadsticks , and cook for 20 min. When the broth is

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-83149249085493077722010-05-17T12:51:00.000-07:002010-05-17T12:51:40.966-07:00GREEN SAUCE

INGREDIENTS: parsley 50 g salted anchovies n2 breadcrumb vinegar clove of garlic olive oil PROCEEDINGS: Finely grind the parsley by joining the garlic and anchovies after you clean them very well. Pour all the chopped things in a bowl, combine breadcrumb after steeped it in vinegar and well squeezed it. Mix well ingredients with a wooden spoon, add abundant olive oil till the

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-6821692219187783192010-05-14T00:18:00.000-07:002010-05-14T00:18:36.764-07:00LANGHE TAJARIN PASTA

INGRDIENTS FOR 6 PERSONS - 500 gr of tajarin pasta - 500 gr chicken liver - 1 / 2 onion, - Rosemary - 1 clove garlic - 1 tablespoon of tomato puree - Vino Bianco DOC Piedmont - Dry Marsala - Salt and pepper PROCEDURE Finely chop the chicken livers and pass them in white wine. Chop half of onion and fry it in olive oil, pour the chicken livers and continue to brown. Sprinkle

FABRIZIOnoreply@blogger.com1tag:blogger.com,1999:blog-956625636226027738.post-29889860020241519082010-05-02T02:30:00.000-07:002010-05-02T02:30:20.467-07:00CABBAGE SALADE

INGREDIENTS for 4 people: - Half of a medium cabbage - N. 4 anchovies in oil PROCEEDING: Browse the cabbage leaves and wash well cut the leaves into thin strips (julienne), add the anchovies previously cut into pieces. Season with white vinegar, salt and extra virgin olive oil. We recommend the salad dressing at least half an hour before serving. Italy, Piedmont.

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-55368575072338736242010-05-01T07:10:00.000-07:002010-05-02T02:12:22.069-07:00PIEDMONTESE ANCHOVIES

Someone will be asked, like me, why one of the typical products of Piedmont is the "BAGNA CAODA" that among the main ingredients has a fish such as anchovy. As everybody knows Piedmont is not a sea region! It seems that sixty years ago the farmers (mainly from Maira valley in Cuneo), trying to gain some more money during the winter months going to France and Liguria, where they bought the

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-41399702860347153782010-04-29T07:00:00.000-07:002010-05-01T07:15:36.481-07:00VITELLO TONNATO

The "vitel tonè" is a typical recipe of Piedmontese cuisine. The authorship of this recipe is for, mainly from the cities of the Provincia Granda ", Cuneo, Alba. It seems that the traditional recipe dates back to 1700-1800. Even the great Italian chef Pellegrino Artusi inserted in his treatise on the kitchen "scienza in cucina e l'arte di mangiar bene." There are two variations of this

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-32362744758259210282010-02-22T03:16:00.000-08:002010-02-22T03:16:24.766-08:00NIZZA MONFERRATO

Nizza Monferrato is located in the center south of Piedmont among Monferrato's hills. It seems that the city was founded in 1225 by the inhabitants of seven castles in the area destroyed in the war between Asti and Alessandria. In the sixteenth century was called the Nice of the straw, it seems because of the roofs of the houses made of that material. Even today among the inhabitants it is

FABRIZIOnoreply@blogger.com1tag:blogger.com,1999:blog-956625636226027738.post-32373174097014905642009-12-12T00:29:00.000-08:002009-12-12T00:29:42.722-08:00PANISCIA

There aren't any certainty about the origin of this typical Piedmontese dish , a Novara dish. It seems that its name derives from the fact that it was originally used the "panìco" instead of rice or still a little merit cereal. The Latin term "paniculum", "migliacccio", made with the millet, it would seem the etymologica root name. They would also other instances of this typical dishes from the

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-72233993674027550212009-12-10T05:47:00.000-08:002009-12-10T05:47:01.981-08:00BAROLO WINE RISOTTO

Ingredients: 300 g of rice, ½ Barolo, lt ½ broth of meat 3 tablespoons of parmigiano-reggiano grattugiato, 1 small onion, butter and salt. Preparation: Cut the onion make it Brown finely in a pan with a knob of butter join the rice, do brown the rice for some minute mixing carefully, then add the Barolo wine little at time. When the Barolo wine is evaporated continue cooking with

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-71518323681084808422009-12-04T02:54:00.000-08:002009-12-04T02:54:18.804-08:00SANTUARIO DI VICOFORTE

Near Mondovì is located VICOFORTE Sanctuary, one of the most important monuments of Piedmont. Famous for having the largest ellipses dome of Europe (high 75 m. and a perimeter of 250 m.). The dome is painted with the largest existing only theme painterly field. In 1592 there was a votivo pylon with an image of the Madonna and child. An accidental hunter shooting had demaged the

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-76708466879270776932009-12-02T00:27:00.000-08:002009-12-02T00:27:34.083-08:00CAPONET

the history of this typical recipe of Piedmontese kitchen isn't known very well, it seems that the caponet name means "small Capon" in Piedmontese dialect for their form that vaguely recalls that animal. INGREDIENTS FOR 4 PEOPLE: 16 VERZA CABBAGE LEAVES 150 G MEAT 100 G COOKED SAUSAGE GREASE 80 G BUTTER 2 EGGS BREAD MOLLICA RELAXED IN MILK PARSLEY GARLIC PARMESAN cheese PROCEEDINGS

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-24914027132464841402009-12-01T06:51:00.000-08:002009-12-30T08:27:35.222-08:00TAJARIN

"Tajarin" or "tagliolini" are long fresh egg pasta and represent one of the Piedmontese cuisine specialities. They are a kind of noodles but much more purposes. It seems that already in the 15th century the "Tajarin" was prepared especially in the area of the Langhe and Monferrato. Even today "Tajarin" are often simply perfumed with truffle or flavored with a ragout of offal (at

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-23481078606610186532009-11-29T23:31:00.000-08:002009-11-29T23:31:18.123-08:00BONET

FABRIZIOnoreply@blogger.com1tag:blogger.com,1999:blog-956625636226027738.post-34952017086134031702009-11-29T01:20:00.000-08:002010-05-02T02:22:16.527-07:00BAGNETTO VERDE

The green sauce (in italian means bagnetto verde) is an important sauce of the traditional piedmontese cuisine. The main ingredient of this recipe are the anchovies. While supporting the mix boiled meat can be used with the anchovy fillets in the typical recipe :"acciughe al verde". INGREDIENTS: parsley 50 g anchovies below salt n2 Mollica bread vinegar clove of garlic olive oil

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-35593595904901128222009-11-28T23:52:00.000-08:002009-11-28T23:52:08.926-08:00PIOVA' MASSAIA

Piovà Massaia is a country located among Asti hills. The second part of the name is since 1940 in honour of Cardinal Massaia born in this country in 1809. "The abundance of fossil shells, the discovery of a dolphin, a minke, a rhinoceros took place towards mid-1800, we give an idea of the environment and the climate of our region in those remote times ." traslated from wikipedia.

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-33258231201741119802009-11-28T01:27:00.000-08:002009-11-28T01:27:59.966-08:00PIEDMONTESE TRUFFLE

Already in the eighteenth century the Piedmontese Truffle was estimated and consumed in the noble European cuisines. Between its great admirers the Rossini composer that defined it the "Mozart mushrooms". The most precious is certainly that collects between the hills of Alba and Asti. Only in the 1900s this white truffle bought world-famous, thanks to the brilliant work of promoting held by

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-31027773299471931512009-11-28T01:16:00.000-08:002009-11-28T01:30:31.583-08:00BORGOMALE, CUNEO

The small village of Borgomale situated in the heart of the Langhe. In this area grow the famous "nocciola gentile delle Langhe" and White truffles with their characteristic scent of the Piedmontese cuisine. Without forgetting the precious vineyards. A castle that dominates the Berne torrent is located in the Centre of the country. In the country were Lordship, from the 12th century the

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-60984535337679750822009-11-22T02:49:00.000-08:002009-11-22T02:49:41.392-08:00PIEDMONTESE RABBIT

INGREDIENTS FOR 4 PEOPLE N 1 RABBIT 8 ANCHOVIES 12 LITRE milk OLIVE OIL Make a wrought with garlic, onion and anchovy than brown them finely in olive oil with slow flame.Add the rabbit cut to pieces and do so brown finely. Add the milk and cook for about twenty minutes. The rabbit to the Piedmontese can be served with polenta. This recipe is easy to achieve and it is a typical dishes

FABRIZIOnoreply@blogger.com2tag:blogger.com,1999:blog-956625636226027738.post-53768206070564544122009-11-16T06:55:00.000-08:002010-06-13T01:02:01.175-07:00CHOCOLATE IN PIEDMONT

The chocolate comes in Piedmont carried by the army of Duke Emanuele Filiberto of Savoy. At that time the Duke of Savoy served the King Charles V, Spanish king. It was precisely the Spanish to bring the cocoa from Mexico to Europe. Cacao tree photo taken from: http://commons.wikimedia.org/wiki/File:Cocoa_Pods.JPG It seems in Piedmont and more precisely in Turin during the eighteenth

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-10649008282372368212009-11-08T10:06:00.000-08:002011-01-22T00:40:25.982-08:00PIEDMONTESE BOILED MIX

The boiled meat dishes of Piedmont is a symbol of Piedmontese cuisine. It seems an easy preparation, but it's imperative to pay close attention to cooking times for various cuts of meat because they do not become tough and fibrous. INGREDIENTS: MEAT: BEEF SHOULDER VEAL: brisket, HEAD, LANGUAGE, CODA Chicken Vegetables: ONIONS CARROTS CELERY PROCEEDINGS Place in a pot vegetables

FABRIZIOnoreply@blogger.com1tag:blogger.com,1999:blog-956625636226027738.post-53260094716514682012009-11-08T01:06:00.000-08:002010-08-18T06:30:35.483-07:00AGNOLOTTI

INGREDIENTS: Serves 6 \ 8 PEOPLE Beef stew g. 350 Roast pork g. 200 Sausage g. 100 Calf brains g. 100 No Scarola 1 bunch No Eggs 3 \ 4 Nutmeg Gravy Parmesan Butter Salt INGREDIANTS FOR PASTA Farina G. 600 Water G. 150 Eggs 3 PROCEEDINGS Lightly boil sausage and brains. Also boil the scarola, squeeze it and grind it and flavour in meat sauce and little butter. Chop all

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-16382692453162284992009-11-07T06:50:00.000-08:002011-01-22T08:43:40.149-08:00BAGNA CAODA

INGREDIENTS: for 6 people 400 gr oil 150 g anchovies 6 garlic pieces milk taste PROCEEDINGS: Clean the anchovies remove thorns and salt. Clean the garlic and boil it in a saucepan with the milk. When the garlic is cooked, throw out the milk - this will enable you to lighten the flavor of the sauce - add the anchovies and cook slightly more. After a few minutes pass with the

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-63535724754222570172009-11-06T06:56:00.000-08:002009-11-07T06:54:16.319-08:00The thistle hunchback of Nizza Monferrato

The thistle hunchback of Nizza Monferrato is a typical product of Piedmont, is named for the characteristic "hump" due to the type of cultivation. In the countryside of Nizza Monferrato, in Piedmont, to protect it from the cold of winter is partially buried. The plan to seek the light bends upward, taking the characteristic hump shape. Besides allowing the plant to withstand the harsh winters

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-14171505739819217552009-11-06T06:45:00.000-08:002009-11-07T06:37:36.071-08:00Paniscia NOVARESE

There are not many certainties about the origins of this dish typical Piedmont and more specifically Novarese. It seems that its name derives from the fact that originally was used instead of rice panic or at least a grain of little value. The Latin word "paniculum", "migliacccio" made with millet, it would seem the etymological root of the name. Arise from the same root also other variations of

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-17835831357901183312009-11-04T02:38:00.001-08:002009-11-06T08:24:56.193-08:00MARENGO CHICKEN

HISTORY: This recipe dates back to the typical Alexandrian victory of Napoleon against the Austrians in the famous Battle of Marengo (June 14, 1800). It seems that the French general after his victory in a tavern in the country ordered something special. He was served a chicken cooked with ingredients available given the situation. The chicken was cooked in broth with mushrooms, crayfish and

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-72717072780718029842009-10-24T09:10:00.000-07:002009-10-24T09:11:16.488-07:00Mixed fry: THE KING OF KITCHEN PIEMONTESE

HISTORY AND CURIOSITY 'ON FRIED Piedmontese mixed: The stir-fry is perhaps the most representative dishes of Piedmontese cuisine. Not composed of ingredients fixed, but a variety of tastes and flavors that can change depending on the season • and preferences. Only a few ingredients are considered mandatory for a good mixed fried Piedmontese meal, amaretti di Mombaruzzo softened in milk and

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-51697447874156298412009-10-21T09:07:00.000-07:002009-12-17T06:12:19.567-08:00THE BATSOA' HISTORICAL PIEDMONT DISH

The origin of this dish of Piedmont cuisine seems to date to the first 800. The main ingredient was represented by the leg of veal or beef from Piedmont. In many recipes of Piedmont cuisine you use the leg of pork because once when he killed the pig, the leg was the most difficult to maintain. The pork is much fatter and the taste is less fine than that of cattle of Piedmont. The etymology of

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-13111358069537612322009-10-21T08:43:00.000-07:002009-10-21T08:43:32.400-07:00IL GENEPI'

The Genepi is an alcoholic aperitif made from herbs that bear the same name, typical of the valleys of Piedmont. The plant of Genepi is the genus Artemisia grows in the Piedmont Alps. Genepì bush can grow up to about 10 \ 15 centimeters. from the male flowers of the plant is obtained the liqueur typical of Piedmont. Today, the wild plant of Genepì is protected, those from which you get the

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-5047475378135951782009-10-06T00:21:00.000-07:002009-10-06T00:23:47.148-07:00ANCHOVIES IN PIEDMONT

Someone will be asked, like me, why one of the typical products of Piedmont is the "BAGNA CAODA" that among the main ingredients has a fish such as anchovy. As everybody knows Piedmont is not a sea region! It seems that once the farmers, mainly from downstream Maira in Cuneo, trying to round up during the winter months in France and Liguria going to take the salt to be sold later in the

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-13080328367701236752009-09-28T01:52:00.000-07:002009-09-28T01:52:49.748-07:00PLIN

"Plin" are a typical product of Piedmont, especially in the western Piedmont. In the Piedmontese dialect, "Plin" is the pinch, this term derives from the name of this egg pasta filled with roast meat, plin is the pinch that is given to the pasta. The Plin are cooked in boiling water and served with butter and sage sauce, or roast. But to fully appreciate the taste, tradition has it that you may

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-77137290708313793832009-09-26T04:24:00.000-07:002009-09-26T04:25:02.789-07:00THE RICE

The introduction of rice cultivation in Piedmont dates from the fifteenth century and extends from Novara to Saluzzo. Today, the most affected areas of Piedmont and the growing of rice are the provinces of Vercelli, low Novara, Biella and some areas of ' Alexandria. After threshing rice is still covered by the husk and is called paddy. Is therefore increased in the rice mills where

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-76974743995262067742009-09-25T03:05:00.000-07:002009-09-25T03:05:38.099-07:00The Bra sausage

The Bra sausage is a typical product of Piedmontese cuisine. Piedmont is the region where they breed more pigs in Italy. Consequently, the sausage has an important place in food production Piemontese. Bra sausage is a specialty fine food of Piedmont and is prepared with lean meat or cattle than pig. In the past Cherasco, Neighbor, there was a Jewish community of important dimensions that required

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-6091069746931175582009-09-16T00:13:00.000-07:002009-09-16T00:13:26.270-07:00THE PLAISENTIF CHEESE

The Plaisentif is the "cheese of violets." It is only exclusively produced in Piedmont in Val Chisone and Val Susa. It seems that the origin goes back to the end of '500 when it was produced in Piedmont with raw cow's milk. Its name derives from the fact that the pastures of the Val di Susa and Val Chisone occurred during the period of flowering violets (June and July). The maturing of this

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-24288882003816768152009-09-15T00:49:00.000-07:002009-09-15T00:51:42.396-07:00THE CASTLE OF CERESETO

On the road that leads from Asti Casale Monferrato, in the hills of Monferrato Asti there is the country of Cereseto.The foundation of this village of Piedmont seems to date back to five or six hundred dc Cereseto Today fewer than 500 inhabitants.At the center of town is the castle built in 1910 by engineer Vittorio Tornielli style late fifteenth century Piedmont.Cereseto Castle , which is not in

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-9185943221518862932009-09-09T22:32:00.001-07:002009-09-15T00:52:51.599-07:00CHEESE show

From 18 to 21 September 2009 will be held in Bra, the seventh edition of Cheese-FORMS OF MILK.The event is organized by the Piedmont SLOWFOOD and is an international event of great significance in the dairy industry.Alongside the cheeses of Piedmont, perhaps the most famous local products of this region,you can find a wide range of cheeses made in various countries around the world from the "

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-19094502255864530932009-09-08T23:57:00.000-07:002009-09-09T00:01:26.084-07:00NOVI LIGURE

Piedmont southeast. Province of Alessandria, where the Piedmont plain begins to rise and become Apennines, here is Novi Ligure.The town where I grew up the greatest champions of cycling Piedmont Girardengo and couples.Novi Ligure has a long tradition of confectionery, were born on its territory two major confectionery companies in Piedmont, the Novi and Pernigotti.The origin of the town of Novi

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-8441455031633565512009-09-05T04:11:00.000-07:002009-09-09T00:01:53.225-07:00PIAZZA SOLFERINO, TURIN

One of the most famous historic squares of Turin is the Piazza Solferino. The square of the city of Piedmont is located at busy until the early decades of market-wood, straw and hay, a large esplanade uneven dirt between the ramparts of the citadel of Turin and the western islands of 'expansion seventeenth century.The realization of the square is in the second half of the nineteenth century,

FABRIZIOnoreply@blogger.com0tag:blogger.com,1999:blog-956625636226027738.post-65931980101921927652009-09-03T23:09:00.000-07:002009-09-03T23:17:00.830-07:00THE "GRISSINO" (BREADSTICK)

One of the symbols of Piedmontese cuisine, and especially Turin cuisine is the breadsticks. The breadstick is also one of the most famous products of Piedmontese cuisine abroad.Its origin seems to merit of Vittorio Amedeo II of Savoy, or better than his doctor. To give the young member of the Savoy family, who could with difficulty in digesting the crumb of bread, the doctor around 1675 gave

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