Finanziera is an ancient Piedmontese stew with sweet and sour flavors, invented in the 18th century. Made with less noble parts of animals, it used to be a poor man’s dish, but nowadays it is a real treat for all lovers of offal and entrails.
Prepared with leftovers such as peeled crests, rooster wattles, sweetbreads, calf's brain and veins, slowly simmered with garlic, rosemary, bay leaves, giardiniera (chopped vegetables marinated in vinegar), chicken broth, and sweet Marsala wine, finanziera can be served on its own or as an accompaniment to risottos.
MOST ICONIC Finanziera
Rustida is a traditional pork dish originating from Piemonte. This stew requires long cooking in order to enhance the flavors of the less noble cuts of pork, and it's usually made with a combination of pork loin, pork hearts and lungs, crumbled sausage meat, butter, onions, tomatoes, stock, salt, and pepper.
There are a few variations on this simple recipe so it's not uncommon to add carrots, celery, red wine, and herbs such as sage, bay leaves, and thyme. The onions are sautéed in butter and mixed with the loin, heart, lungs, and sausage meat.
The mixture is cooked shortly and mixed with the tomatoes, stock, salt, and pepper.
Tapulone is a traditional dish and a culinary symbol of the city of Borgomanero. It's prepared with beaten lard, extra virgin olive oil, onions, garlic, local red wine, minced donkey meat, cabbage, and various herbs and spices such as bay leaves, cloves, and rosemary.
The stew is slowly cooked for about 2 hours, and as a result the meat becomes tender and juicy. It's quite difficult to find this dish in restaurants, but it's a staple of local festivities and celebrations. Tapulone is traditionally served with polenta on the side.
MOST ICONIC Tapulone
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