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Home , Caluso, Castelmagno, Cuneo, Frabosa Soprana, Gabiano, Loazzolo

Piemonte Gourmet An unexpected experience If you are looking for your place of the soul, you stellar cuisine, able to convey the many souls of are at home. Welcome to Torino and Piemonte. Piemonte at the table. From the art cities to the 34 Orange Flag Here authenticity is a lifestyle that offers unique Municipalities, from the 14 most beautiful experiences, for sustainable tourism, at a slow villages in in : in the double UNESCO and accessible pace. Why choose? “capital” (home of the Royal Residences and Among the , hills, lakes and plains, 94 Creative City for Design) ranging from antiquity ASIA protected areas and more than 20 thousand to Romanesque, from the Baroque to the avant- EUROPE NORTH km of trekking and cycle-hiking trails, there is garde of contemporary, up to the beautiful AMERICA no shortage of proposals in every season. Royal Residences of Piemonte, UNESCO World TORINO, PIEMONTE Then, culture, but also classy shopping and the Heritage Sites as the Vineyard Landscapes simple perfection of food and wine, made of of - and Monferrato and the 7 natural products and quality, classic dishes and Sacred Mounts.

AFRICA

How to get there SOUTH AMERICA BY PLANE BY CAR

AUSTRALIA Airport of Torino A dense network of highways connects all the major Torino Airport cities of Piemonte, Italy, and Switzerland. www.aeroportoditorino.it A4 Torino - Milano - Venezia - Trieste Airport of Milan www.satapweb.it/a4-torino-milano Milano Malpensa www.milanomalpensa-airport.com A5 Torino - Aosta PIEMONTE www.sav-a5.it Airport of Rome Roma Fiumicino A6 - A10 Torino - Savona - www.autostradadeifiori.it TORINO www.adr.it/fiumicino

A21 Torino - Piacenza Airport of ITALY www.satapweb.it/a21-torino-piacenza Cuneo-Levaldigi www.aeroporto.cuneo.it A26 Genova - Gravellona www.autostrade.it

BY TRAIN A32 Torino - www.sitaf.it High-speed trains connect Piemonte with Milan and the main Italian cities, along with France and Switzerland.

Trenitalia www.trenitalia.com

Italo Torino and Piemonte, www.italotreno.it a surprise every day Every other year Alba Creative City in Piemonte the of Gastronomy international events UNESCO Terra Madre - Salone

del Gusto and SVIZZERA 46 Michelin-starred www.salonedelgusto.com cheese.slowfood.it restaurants

A journey through The agri-food heritage the flavours of Piemonte

BIELLA

A favourite destination for gourmets, Piemonte UNESCO: from the red wines such as , offers authentic multi-sensorial experiences Barbaresco, , , , 14 Protected Denomination of Origin Products (PDO) based on an ancient artisan knowledge and the , Gattinara and d’Acqui, to VERCELLI high quality products: chocolate, PGI hazelnuts, the white wines Roero Arneis, , Gavi, excellent meats and the rice from Vercelli, Alta Langa and Asti Spumante. There is also the Novara and , along with delicious artisan highlyprestigious traditional production of craft 9 Protected Geographical Indication Products (PGI) TORINO . A true star is the White Truffle of beers and the vermouth. On the Wine, Cheese Alba, which makes of a steaming risotto or a and Honey Roads, Piemonte shows its most plate of raw meat an ecstasy for the palate. This authentic soul, made up of people, stories and 342 Traditional Products – PAT ASTI versatile land offersDOCG and DOC labels, a love for the land, which is home to , PAT many of which are produced in the Vineyard the international movement founded in 1986 in Landscapes of Langhe-Roero and Monferrato Bra (Cuneo) for an «good, clean and fair» food. ALBA 18 Controlled and Guaranteed Denomination of Origin – DOCG and 41 DOCG DOC Controlled Denomination of Origin – DOC great wines

CUNEO

MAR MEDITERRANEO PDO This is a pressed cheese with CHEESES semi-hard paste of raw cow’s milk with possible addition Discover Piemonte with its huge wealth of sheep’s and/or goat’s milk produced in the Municipalities of cheeses: their flavours and aromas, of Castelmagno, territory of production, the history, legends and Monterosso in the Cuneo Province. and traditions that they represent. A vast variety of productions, among which we can find10 PDO, mainly undertaken from small and medium breeders throughout hilly, GRANA pre-alpine and alpine regions producing the PADANO PDO milk of a number of breeds of cows, sheep is a hard cheese produced with raw cows’ milk, and goats many of which are native to the from a cooked curd that is area. slowly ripened.

BRA PDO PDO This cheese comes from the A soft, fat, raw cheese mountains of Piemonte and produced in the Sweet plains bordering with the and Spicey version, it is Marittime and Cozie Alps and it characterised by green is produced in the Tender and marbling due to processing Hard varieties. with moulds. Protected Denomination

MURAZZANO PDO DI of Origin and Protected is a cheese PDO from sheep’s milk, at time Is a fresh cheese subjected integrated with cow’s milk, to aging or ripening and it is Geographical Indication and is produced in many produced with unpasteurised Municipalities of the Province whole goats’ milk, or sheep’s of Cuneo. and cows’ milk obtained exclusively from the same products farmstead.

OSSOLANO PDO TALEGGIO PDO Protected Designation of Origin products The close connection between a foodstuff Cheese from the far north of is produced (PDO) are those for which the raw material, and its geographical production area makes its Piemonte, made exclusively with whole cows’ milk, either transformation, processing and ageing belong to characteristics completely different from those of from either raw or pasteurised raw or pasteurised. whole cow’s milk, with a specific geographical areas which give particular another product belonging to the same category firm and springy paste. It is and incomparable features to a given food but produced in a different geographical area. matured for a minimum of specialty. sixty days counting from the date when the milk is first processed. Protected Geographical Indication products Finally, the Traditional Specialties Guaranteed (PGI) are those for which the raw material and/ (TSG) are those products or foods obtained or transformation and/or processing and/or with a method of production, processing or a RASCHERA PDO TOMA PDO ageing belong to a given geographical area which composition that correspond to a traditional Raschera is a cheese produced PIEMONTESE in the Cuneo Province, with Toma Piemontese is a cheese gives them particular features. In this case the practice, or those products or foods obtained milk produced and ripened made with cow’s milk and connection between products and peographical from raw materials or ingredients used at an altitude of over 900 m produced in the Alps of above sea level and is labelled Piemonte mountain area. areas can simply consist in the products’ traditionally. as a “Mountain Product”. reputation; their raw material can be obtained even outside the defined area. MORTADELLA CASTAGNA CUNEO BOLOGNA PGI PGI FRESH MEATS A charcuterie product of VEGETABLES, The Cuneo Chestnuts are cooked ham made with a FRUITS fresh or dried fruits, obtained The high reputation of Piemontese meats is mixture of pork meats. from chestnut trees (Castanea AND CEREALS sativa) that stand out for their a solid reality. Piemonte has a large livestock sweet and delicate taste and patrimony, with its varied and interesting range for the particular crispness of Piemonte’s abundance of fruit and the epicarp. of livestock such as sheep, goats and poultry vegetables is represented by its biodiversity, of various types and breeds, most of which the approximately 90 traditional products are native. Traditional breeding and feeding and the production of quality-recognised SALAMINI ITALIANI FAGIOLO CUNEO PGI systems employed in small and medium goods, expressing the high levels of livestock farms, found in hilly, pre-alpine and ALLA CACCIATORA PDO The Cuneo bean indicates quality and food safety standards, heavy exclusively the fruit of some alpine areas with excellent soil and climate Salamini Italiani alla Cacciatora are part of the traditional investments in research and innovation, ecotypes, and varieties of climbing beans produced in conditions to ensure the wellbeing of animals Lombard food maintained up by a widespread system of agronomic and results in a rich, varied manufacturing of fresh to present times and the name the . derives from the traditional environmentally-sound cultivation practices. meats and meat products. These include rations hunters used to bring Community recognition of 2 PDO and 4 PGI. along in their knapsacks during their excursions. The rice, symbol of Piedmontese cereal production, has been a great success: Riso di Baraggia Biellese e Vercellese CRUDO SALAME is the only Italian Protected Designation RISO DI BARAGGIA DI CUNEO PDO CREMONA PGI of Origin Rice, assurance of cultivar BIELLESE E The Crudo di Cuneo is obtained VERCELLESE PDO The production of salami is authenticity and production traceability only from fresh pork thigh, strictly related to the presence The designation refers to the taken from animals reared of local pig livestock farms that from the field to the table. It is produced in various types of cereals of the in conformity with the best trace back to Roman times. 28 municipalities in the varieties Arborio, Oriza sativa L. species obtained breeding conditions. through the processing Baldo, Balilla, Carnaroli, S. Andrea, Loto of coarse rice to “whole”, and Gladio. “polished” and “parboiled” products. Riso di Baraggia PDO was born at the SALAME VITELLONI foot of Monte Rosa, in a territory located MARRONE DELLA PIEMONTE PGI PIEMONTESI in the north-east of Piemonte, gradually VALLE DI SUSA PGI The Salame Piemonte DELLA COSCIA PGI developing towards the plain. Here, where The Chestnut of Valle Susa is a delicately smells of aged product that has always been It exclusively designates the the climate is colder than other cultivation mature pork meat, garlic meat from slaughtered male greatly appreciated in both and Barbera, Dolcetto and and female Piedmontese cattle, areas of Italy, the rice is less productive, the local and foreign markets Nebbiolo wines. registered in the relevant Herd but it has an excellent quality and a greater for its typical characteristics, Book, older than 12 months the colourful crispy flesh, sweet and perfumed taste and and that have been reared and consistency of the grain. medium-big size. fattened in the production area.

TINCA GOBBA MELA ROSSA NOCCIOLA DEL DORATA DEL CUNEO PGI PIEMONTE PGI FISH PIANALTO DI The “Red Apple of Cuneo PGI” The “Piemonte Hazelnut» PDO is produced by the exclusive refers to the shelled fruit, Piemonte is also known as the “Land utilisation of the following unshelled or semi-processed The “Golden hump tench of varieties of apples and their hazelnut of the «Tonda Gentile of Water” with its abundant lakes, Poirino PDO” belongs to a clones: the Red Delicious, Gala, Trilobata » variety and has a and rice paddies where carps were bred in common tench variety, but Fuji, Braeburn. very refined and persistent it stands out for the golden- the past explaining the use of “Carpione” The “Cuneo Red Apples” are taste and crispy flesh. yellow hues of its belly and characterised by the intense The environmental conditions in in the cuisine of Piemonte: this fried for the hunch on its cervical redness of the peel and its of the production zones are vertebrae. fish marinated in vinegar and aromatic particularly shiny and brilliant decisive in determining the hues, due to the particularly organoleptic characteristics herbs is a typical starter in Piemonte. The favourable climatic conditons of the product since the nuts region’s aquaculture has undergone great and the forming of alternate are mostly grown on the hills direction mountain breezes and foothills of Piemonte development and evolution, thanks to the in the morning and evening, and mountain zones with relevant safeguarding and valorisation which determine these scarcely fertile soil and highly of the fresh water fish industry, from the particular overlays of colours continental climates. that distinguish the “Cuneo Golden Hump Tench of Poirino, PDO Red Apples PGI” from all the product, to the Smoked Salmon Trout. others. SQNZ PAT

Other quality systems: Typical productions: organic, integrated production, Traditional Products zootechny and Mountain Products

Organic agriculture is a method of cultivation regulations of integrated protection. To the varied fresco of Piedmontese flavours The optional quality indication “Prodotto di that aims to respect the environment and the Voluntary integrated protection is a system and excellences are added the 342 Traditional montagna” (Mountain Products) was created natural equilibrium, as well as the health both of that has been created following specific Products (PAT) surveyed and protected by the by the EU to identify products from mainly the workers and the customers. technical regulations for each cultivation and Piemonte Region and recognized by the Ministry mountainous areas and, in the case of processed In fact, in organic farming neither antiparassitics binding phytosanitary regulations (production of Agriculture and Forestry. foods, that have been processed, aged and nor chemical fertiliser is used - unless extremely regulations), including agronomical/phytosanitary matured in the mountains. rarely - and agricultural companies are seen as practices, limits in the selection of phytosanitary “Traditional Products” are considered such an agricultural ecosystem in which agricultural products and the number of treatments. when the processing, preservation and ageing activities at the hand of man is placed within a techniques have consolidated over time and To see the full list of the products visit natural environmental context, in an attempt to The Zootechnical National Quality System have been uniformly applied throughout their www.piemonteagri.it best preserve its characteristics. is a voluntary quality regime recognised by geographical areas following traditional rules for the Member State and open to all producer. at least 25 years. The Integrated Production National Quality It allows for the valorisation of primary System permits the cultivation of products agricultural products of zootechnical origin according to techniques that respect the aimed at human consumption, specifying the environment and health, for sustainable quality. processes and/production, which are superior The System can be applied to all vegetable in quality than those required by the norms of products (both processed and unprocessed) commercialisation or the minimum requirements and permits the use of a brand to identify the established by the EU and national regulations products that have been created following the regarding the zootechnical sector. DOCG BRACHETTO D’ACQUI DOCG GAVI The wine The Brachetto d’Acqui is produced exclusively This pleasant wine is produced in a restricted with Brachetto grapes from the hilly vineyards hilly zone in the . It comes located in the territories of numerous from the vinification of the grapes municipalities of the Asti and Alessandria (locally known as Courteis) and has a more or heritage Provinces. This wine has a characteristic ruby red less clear straw-yellow colour. It is produced in colour, tending towards garnet or rosé, a mossy the following varieties: Gavi or Cortese of mild perfume and a very distinct, delicate and sweet Gavi; “fizzy”; “sparkling”; “reserve”; “reserved taste. Three types of red wines and sparkling sparkling” with the classic method. wines are produced. Piemonte is Wine Country par excellence: 45,000 hectares of vineyards all found on hills DOCG GHEMME and even in alpine and pre-alpine areas where DOCG DIANO D’ALBA Ghemme wine is made (for at least 85%) with direct, manual labour is predominant and yields The exclusively hilly zone of the municipality of grapes grown in the Nebbiolo, and per hectare are purposely monitored to for the Diano d’Alba (Cuneo) produces this “Dolcetto” Bonarda Novares vineyard. It is produced wine with its ruby red colour. Two types are in its namesake municipality and in that of best quality possible. 20,000 wine producers produced here: the Dolcetto of Diano d’Alba and , in the . It is make 3 million hectolitres of wine every year Dolcetto of Diano d’Alba Superior. Particular produced in the following varieties: Ghemme and acknowledgement is given to the use of Ghemme riserva. from about 20 grapes; 18 wines have the DOCG geographic indications only for these wines, which label (Controlled and Guaranteed Denomination in the local dialect are called “sori” meaning sunny place. It has a pleasantly distinct scent while the NIZZA of Origin) and 41 have the DOC label (Controlled taste is dry, with pleasant notes of almonds and a DOCG Denomination of Origin) wines that are famous good structure. The Nizza is a red wine of acknowledged tradition and fame. It is produced in an area that covers all over the world and symbolic of the “Made in 18 municipalities of the Asti Province, bordering Piemonte” and “Made in Italy” trademarks. with the municipality of Nizza. A traditional zone DOCG which is ideal for the cultivation of the Barbera The particular structure and full body of this grapes, it is laid out in a hill system, at an altitude wine makes it a product of excellence, and a of about 150-400 m with excellent exposure DOCG DOC benchmark for the Piemonte production of to the sun and pedoclimactic conditions that “dolcetto” wines. It has an intense ruby red allow the production of wines rich in extract and color with violet reflections, intense bouquet perfumes, and suitable to long aging periods. of flowers and fresh fruits, such as blackberry and wild cherry, dry and harmonious taste, with a pleasant aftertaste of almond and fragrant; DOCG ROERO the moderate acidity gives a touch of singular Roero wine is produced in the zone bearing the vivacity. same name, in the Province of Cuneo, on the ALTA LANGA BARBERA D’ASTI sunny hills overlooking the . The name DOCG DOCG DOLCETTO DI “Roero” is reserved to the white and red wines that This name is reserved for sparkling wines, white, The Barbera d’Asti is produced in a vast hilly DOCG correspond to the conditions and requirements red or rosé, obtained with just a re-fermentation area in the and Alessandria with SUPERIORE O OVADA established by the technical production guidelines. in the bottle. It is produced in the Provinces of 90% of Barbera grapes and the remaining 10% of The grapes are exclusively of the Dolcetto variety On the label this red wine is exclusively designated Alessandria, Asti and Cuneo with grapes from other red berry, non-aromatic cultivars suitable as Roero, while for the whites, the designation vineyards with ampelographic compositions of: for cultivation in the regional territory. and are produced in some municipalities of Ovada, in the Province of Alessandria. There are is accompanied by the name Arneis. The arneis black Pinot nero and/or Chardonnay from 90 Roero is produced also as a sparkling wine. to100%. four types: Dolcetto di Ovada superiore or Ovada; “riserva”; “vigna”; “vigna” “riserva.” RUCHÈ DI CASTAGNOLE DOCG MONFERRATO The production lands are those of the 7 DOCG ASTI DOCG BARBERA DEL MONFERRATO DOCG ERBALUCE DI municipalities of the Province of Asti among This typical wine of Piemonte was produced in SUPERIORE It is produced with grapes of the Erbaluce vine which is its namesake. It the Monferrato and Langhe lands already in variety, cultivated in a restricted viticultural is produced with Ruchè grapes, and the possible The Barbera Monferrato Superior wine obtained addition of Barbera and/or Brachetto grapes. the year 1200. It was produced in the Provinces recognition as a DOCG in June 2008, a noteworthy zone in the , centered around of Alessandria, Asti and Cuneo exclusively with the municipality of Caluso and extends, crossing The Ruchè grape stands as the outstanding recognition which underpins the products obtained indigenous variety rooted in and representative white Muscat grapes. The Asti designation or from the Barbera grape cultivar that can well vye over the Serra up to the Provinces of Biella the sparkling label (“Asti” or “Sparkling Asti “) and Vercelli. Different varietes of this wine of the Piemonte region and regarding which to top the list of controlled origin designation there is no specific historical documentation, but is reserved to the type of sparkling wine, while classifications. It is produced in the Province of are produced: Erbaluce di Caluso or Caluso; the same designation preceded by the Muscat “sparkling;” “passito; “passito reserve.” The only oral tradition that recounts of cultivation Alessandria and in part also in the Province of Asti traditions and local consumption of the products. specification, “Moscato d’Asti” is reserved to non- and are awarded the DOCG label after an ageing sparkling type of wine is produced exclusively sparkling white wine. period of 14 months, 6 of which in wooden barrels. with the traditional/classic method. The passito wine is produced with Erbaluce grapes and undergo a withering process that lasts from 1 DOCG TERRE ALFIERI BARBARESCO February of the year after the harvest. DOCG DOCG BAROLO This designation unites the territories located in the This wine has ancient origins, Tito Livio in fact Barolo is a wine with a long history behind it. hill Communities of the Alfieri Hills with those of mentioned it in his “History of Rome”, it is Its characteristics were greatly appreciated also GATTINARA the Roero Union of Municipalities between Tanaro produced with Nebbiolo grapes cultivated on the by the historical statesman, Camillo Benso di DOCG and Castelli. The production zone belies a special hills overlooking the Tanaro, in the municipality Cavour. It is produced with Nebbiolo grapes, Gattinara is a historical wine of the territory of territorial profile and features that have produced of Barbaresco and and the portion after which it is kept in barrels for at least 3 Piemonte. Its production is traced to the start of wines with outstandingly distinct elements, which of the “San Rocco Senodelvio” district which was years, and to be able to release the additional the 1800s. The production zone is limited to the distinguish them from those produced in the already part of the municipality of Barbaresco specification “reserve” label, the wine needs to sole Municipality of Gattinara in the Province of neighbouring or surrounding viticultural lands. The and currently merged with the municipality of be aged for at least 5 years. Vercelli. It is produced with Nebbiolo grapes and designation refers to the production of two types of Alba. aged in wooden barrels for at least two years. wines: the “Terre Alfieri” Nebbiolo and “Terre Alfieri” Arneis. COLLI TORTONESI DOC CORTESE ALTO MONFERRATO ALBA MALVASIA DI COSTE DELLA SESIA D’ASTI O CASORZO DOLCETTO D’ACQUI MALVASIA BARBERA D’ALBA DI CASTELNUOVO DOLCETTO D’ALBA BARBERA DEL DON BOSCO DOLCETTO D’ASTI MONFERRATO MONFERRATO BOCA DOLCETTO DI OVADA NEBBIOLO D’ALBA FARA BRAMATERRA PIEMONTESE D’ASTI PINEROLESE FREISA DI RUBINO DI CANTAVENNA D’ASTI CISTERNA COLLINE NOVARESI GRIGNOLINO DEL MONFERRATO VALLI OSSOLANE COLLINE SALUZZESI CASALESE VAL SUSA COLLINA TORINESI LANGHE PELAVERGA

SPIRITS IG Spirits IG, originating from a specific territory and characterised by unique traditional production methods, are alcoholic drinks for human consumption, with particular organoleptic characteristics and an alcohol level of at least Our Cuisine 15% vol. They are produced both directly through distillation, steeping or the addition of aromas, as well as through the mixing of a spirit with another drink, with ethanol of agricultural origin or with Typical dishes of the territory are a legacy of a long forgotten past; they some distilled beverages. They may contain are traditions handed down over time, characterized by strong elements added sugar in varying quantities depending on of cultural identity. They often represent the refined sometimes ingenious the circumstances. combinations born from the ingenuity of chefs and cooks who were forced to work their imagination and fantasy in the real world and in times of GENEPÌ DEL PIEMONTE scarcity or just plain hunger, and have transformed simple ingredients into GENEPI’ DELLE ALPI O GENEPI’ DES ALPES tasty and fascinating dishes. GRAPPA In the following pages, we propose a selection of four courses (appetizer, GRAPPA DEL PIEMONTE first course, main course, dessert) of the tradition of Piemonte region, GRAPPA DI BAROLO extracted from the 76 recipes of the historical research of the University of Gastronomic Sciences of Pollenzo, one for each territory of the region as defined by the “Piemonte Region Landscape Plan”.

AROMATISED WINES Find all the historical recipes, visit Aromatised wine products IG come from a particular territory and are characterised by www.piemonteagri.it unique traditional production methods. They are alcoholic beverages deriving from wine-based drinks that have been aromatised. The most famous product is the Vermut di Torino or Vermouth di Torino. 4 40 min. 4 1 hour portions portions

+ drying TINCHE IN CARPIONE + GNOCCHI AL RASCHERA Carpione tenches marinating Gnocchi with raschera cheese

INGREDIENTS INGREDIENTS • 8 Golden Hump Tenches of Poirino • 1 sprig of parsley • 150 gr. of wheat flour • 1 small egg of about 80 gr. moon • 1 sprig of rosemary • 4 tablespoons of milk • 150 gr. of medium-aged • 0,5 L. white wine vinegar • Extra virgin olive oil • 4 tablespoons of fresh liquid cream Raschera di Alpeggio • 1 clove of garlic • A few sage leaves • 600 gr. potatoes • Salt • 1 carrot • Pepper • 1 onion • Salt

PREPARATION PREPARATION Clean the tenches completely eliminating the reduced to a quarter. Boil the potatoes in salted water, then crush Montaldo di Mondovì), are made classically with bowels. Wash and drain them well and then wrap Pour the hot mixture over the tenches and let them with the green passaverdura and let cool. potatoes and flour; the egg serves to give the them in a clean cloth. them flavor for five days in the refrigerator. Drain Work the puree obtained with the flour and egg, dough more consistency. To distinguish them Let them dry in the refrigerator for at least 24-36 them and serve them as an appetizer. mixing well until a soft and consistent dough is from similar preparations is the cheese, which hours: this operation will allow you to fry them formed. in the Monregalese valleys is called raschera, without flouring them. The gibbosa-shaped and golden livery tinca has Remove the tocchetti and with your hands a product whose excellence has also been Frying, in abundant boiling oil, will take about been raised for centuries in the ponds of the packed the dumplings. Cook them in boiling recognized by the European Union with the ten minutes. Then take the tenches from the area between the provinces of Torino, Cuneo and salted water and drain them as soon as they protected designation of origin. pan with a skimmer, place them on a sheet of Asti, where already in the Middle Ages there was come afloat. Typical “cacio dei margari”, semi-fat, with a absorbent paper to lose the excess ainting and a dense network of artificial ponds. In the meantime you will have melted the compact texture, it is traditionally modeled lay them side by side in a bowl. Soft and tasty, it is the protagonist of local cuisine raschera with the cream of milk (or cream) in parallelepiped basins: the quadrangular Slice the onion and garlic and cut the carrot into (fried, often - as in this recipe - marinated in and little milk, enough to make the sauce shape was the most convenient for transport washers. Sauté these vegetables, along with the carpione) and its production, in crisis for the creamy. Sauté everything in the pan and serve downstream by mule. other aromas, in two tablespoons of oil. Adjust abandonment of traditional agro-zootechnical immediately. The mention “from pasture” is reserved for the with salt and pepper, pour in the vinegar and half activities, has been relaunched by a Slow Food raschera produced and aged above 900 meters a liter of water and bring to a boil. Presidium and is protected by the PDO. The gnocchi of this recipe, recorded in Val above sea level. Let the mixture simmer until the initial volume is Corsaglia (between and 8 3 hours 1 hours portions 30 min.

BOLLITO MISTO CON SALSE PASTE DI MELIGA Mixed boiled meat with sauce Maize pastries

INGREDIENTS INGREDIENTS • 500 gr. of beef tongue • 300 gr. of cotechino (Pork sausage) • 200 gr. of butter • 3 eggs • 500 gr. of muscle • Half clean and flamed hen • 600 gr. of wheat flour • 5 gr. vanilla pods (optional) (shoulder fesone, real, tender) • Vegetable broth • 300 gr. of stone-ground ottofile cornmeal • 200 gr. of sugar • 500 gr. of scaramella (white side) • Typical jam of Piemonte (“Cognà”) • 50 gr. of yeast • 500 gr. of head • Red and green sauces (“Bagnet”) • 500 gr. tail PREPARATION PREPARATION Get three pots, one larger than you will fill with To sum up: in the large pot five different meats Melt the butter at room temperature, add the wheat corn ground to stone, sugar, butter and 10 liters of water. Bring it to a boil with all the were boiled, including the hen, in seven liters of sugar and start kneading. fresh eggs, excluding margarine, artificial aromas ingredients for the cooking broth. Then pour broth; in the second pot, in three liters of broth, Once you have obtained a first amalgam, add the and preservatives. three liters of this broth into the second pot and we brought the head to cooking; in the third pot eggs (if you want you can use four yolks and two A high-quality supply chain has also been put it on the stove. we cooked the cotechino. egg whites) and knead again. rebuilt: some farmers have reintroduced the In the first boiling pot placed, over very high heat, It is important to follow this procedure which Then add the flours, yeast and, if you like, the ancient ottophile corn and a stone mill has been skirmish, tail, tongue, muscle and hen; after about at first glance seems complex, because it is powdered vanilla. reactivated for its processing. ten minutes, lower the heat and continue cooking essential to preserve, of each of the ingredients, Shape the pastes (the dose is for 50-55 biscuits) Presidi’s meliga pastes are yellow, crunchy, for two and a half hours with the lid down. the singularity of taste. in round or bislong, ring or crescent form, using a mouth-soluble, non-oily or sweetish: cornfloal But the hen is already cooked in an hour and 15 When cooked, remove the boiled pieces from the pastry syringe with a large mouthpiece. grain should be felt during chewing. minutes: remember to remove it from the pot pots, drain them and serve them very hot, slicing Place them in a baking tray and bake them for 30- and keep it warm. them and accompanying them with the sauces. 35 minutes in a preheated oven at 180°C. Place, always over a very high heat, the head in the second pot already containing the three liters At the “Fiera del Bue Grasso” which is celebrated A Slow Food Presidium has been established to of boiling broth; after 10 minutes lower the heat in Carrù on the second Thursday before protect Monregalese meliga pastes: and continue cooking for about three hours. Christmas, the great boiled meat of Piemonte is the disciplinary provides that they are prepared, With a fork prick the cotechino and put it in the the protagonist. Since capon is only consumed at according to tradition, with wheat flour and whole third pot, in cold unsalted water; bring to a boil Christmas, in the recipe we present it is replaced and cook for an hour. with hen which is available all year round. Discover all the food&wine, territorial and cultural excellences of Piemonte on the websites

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www.visitpiemonte.com

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Photo credits: ATL Biella Vercelli, Confartigianato Cuneo, Depositphotos, Ente Turismo Langhe Monferrato Roero, GettyImages, Regione Piemonte, VisitPiemonte. Photographs by: Davide Dutto, Sabrina Gazzola, Franco Murgia, Giorgio Perottino.