In this series, we look more closely at lesser-known region of Italy in every issue. As consumers continue to clamor for authentic, regional foods from Italy, it pays to be in the know! This month, we travel to Northern Italy and to Piemonte, or Piedmont in the Anglicized spelling.
Piedmont is located in northwestern Italy, from the Alpine mountains to soft rolling hills to the flat plains that line the Po River.
Pastas in this region commonly include egg in the dough, from tagliatelle to stuffed agnolotti. Piedmont is a land of beef, not only the famous Piedmontese cattle but also in cows milk cheeses like taleggio. It’s also known for white truffles, cardoons, chestnuts and hazelnuts in their season. And of course, wine!
Featured dish: Creamy Bagna Cauda and Crunchy Vegetable Casarecce
This dish is a riff on the classic Bagna Cauda (“hot bath”) dip of anchovies, garlic, butter and oil from Piedmont. Here, Barilla Executive Chef Lorenzo Boni takes those flavors and even keeps the al dente bite of the vegetables, but serves it on a pasta platform. The scroll-like batons of casarecce are a perfect foil. Swap in your favorite “crunchy” veggies to your liking and the seasons; cardoons, fennel, artichokes, cauliflower and just about any summer squash.