Piedmontese Cuisine

A small, elegant coffee drink created in Alessandria. A shot of espresso over a dusting of cocoa powder, topped with frothed milk and more cocoa.

A historic, decadent beverage from Turin consisting of three distinct, unmixed layers: hot espresso, thick drinking chocolate, and lightly whipped cream.

Meaning 'Lady's Kisses'. Elegant bite-sized cookies from Piedmont made with toasted hazelnuts, sandwiched together with a layer of dark chocolate.

A wildly frothy, warm custard made by vigorously whisking egg yolks, sugar, and sweet wine over a double boiler until it becomes a light, boozy cloud.

A silky, trembling 'cooked cream' dessert from Piedmont. Elegantly simple, flavored with real vanilla bean, and served with a vibrant berry coulis.

A grand Northern Italian feast. Various cuts of beef, veal, and sausage slowly simmered in an aromatic broth, served with punchy, vibrant sauces like salsa verde.

A rich, rib-sticking dish from the Alpine regions of Italy. Creamy polenta heavily enriched with melted butter and copious amounts of local mountain cheeses.

The crown jewel of Piedmontese cuisine. A large cut of beef marinated and slowly braised in a whole bottle of noble Barolo wine until it falls apart.

An elegant Piedmontese classic. Thinly sliced cold roast veal draped in a creamy, savory, umami-rich mayonnaise sauce made with tuna, capers, and anchovies.

A rich, frothy, warm custard made by vigorously whisking egg yolks, sugar, and sweet Marsala wine over a water bath. A luxurious breakfast.