In 1986 Carlo Petrini invented and set up Slow Food in the city of Bra with some friends. It is an independent organisation dedicated to enjoying pure and honest food, rooted in the gastronomic tradition. Slow Food protects local products, artisanal production methods and the local culture that have arisen for a particular local specialty.
The meals in Piedmont consist of a starter, first course, second course, main course and dessert. Each meal is served with a basket of bread. In Piedmont, ‘grissini’ is served, hard stems of wheat flour.
- Antipasti the starter Vitello Tonato, Carne Crudo, Paprika with sauce, cheese, salame or salads.
- Pastas are served in various forms as the first course of the meal. Examples: agnolotti with truffles in melted butter or meat sauce, tajarin, an egg paste served with sauce and cheese. Rice is also a basic element in the kitchens of Piedmont.
- Main course
- The most important product of the meal is the meat and/or fish. It is used: cattle, pigs, birds, rabbits, but also many fish species. Examples are: trout and perch.
- Piedmont has a tradition of making biscuits. Examples of deserts are: Amaretti, almond biscuits, panna cotta, sabayon and ‘giandujotti’. Chocolate is always present in desserts.
Piedmont produces the most beautiful wines of Italy, such as the famous Barolo and Barbaresco, but also the Nebbiolo d Alba, Barbera and Roero Arneis.
- Barolo is a dry red wine from the village of Barolo in Piedmont. This is an Italian wine region south of Turin, the wine growing area is about 1200 hectares. It is one of the more exclusive and expensive wines. Barolo is made from the Nebbiolo grape.
- Barbaresco is a red wine. The wine is produced in the province of Cuneo in the municipalities of Barbaresco, Neive, Treiso, San Rocco and Alba. The wine is made from the Nebbiolo grape.
- Asti Spumante / Moscato d’Asti
- The asti spumante is a white, aromatic, sparkling wine from Piedmont. The wine is made from the moscato bianco.
Other red and white wines produced in Piedmont are: Asti Spumante, Barbera, Brachetto, Cortese, Dolcetto, Freisa d’Asti, Gavi, Gignolio d’Asti, Malvasia, Monferrato, Moscato d’Asti, Nebbiolo and Roero Arneis.
The Piedmont region is the truffle area of Italy. The truffle is related to the mushroom and grows underground. There are many truffles found in Piedmont, including the white truffles. The white truffle is also called the Alba truffle, as this is the truffle town of Piedmont.
The black truffle is found throughout the year, but the months October, November and December are dominated by the white truffle. These are the most important truffle months. During this period truffle festivals, processions and markets take place in Alba.
All kinds of cheese are produced in the valleys of Piedmont. Fresh cheeses are often served as antipasti in Italy. Certainly in Piedmont, cheese also belongs at the end of the meal, together with a suitable red wine.
The most famous cheese from the region is the Murazzano cheese, made from sheep’s milk, and is short matured and resembles a Toma (cow’s milk). Another well-known cheese is Robiola di Roccaverano (DOP), a goat’s cheese. At the weekly cheese market in Ceva you can find all the cheeses of the region