Best Piedmontese Foods
MAIN INGREDIENTS
Tajarin al tartufo bianco is a pasta dish flavored with the regional star - tartufo bianco d'Alba. This simple dish consists of handmade tajarin (also spelled as taglierini and tagliolini) pasta flavored with butter, pepper, and freshly grated white truffles.
Although truffles bring more than enough flavor, a sprinkle of Parmigiano is often used to finish this delicacy, which becomes even more decadent if paired with a glass of dry red wine.
MOST ICONIC Tajarin al tartufo bianco d'Alba
View moreMAIN INGREDIENTS
Agnolotti del plin is a traditional dish from Piedmont that is made with small, usually boat-shaped agnolotti pasta. The pasta is traditionally filled with veal, pork or rabbit meat, this was mainly done with leftover roasts, but vegetables such as cabbage or spinach are also occasionally used.
The name of the dish stems from the local dialect in which plin translates as a pinch, referring to the preparation method of sealing each agnolotto with a firm squeeze. Agnolotti del plin can be served doused in melted butter, a combination of butter and fresh sage (burro e salvia), tomato sauce, ragù, or meat drippings sauce (sugo d'arrosto).
Serve with
OTHER VARIATIONS OF Agnolotti
MOST ICONIC Agnolotti del plin
Piedmont's signature pralines are made with gianduia — a silky smooth cocoa, sugar, and hazelnut paste that owes its unmistakable flavor to roasted Piedmontese hazelnuts of the Tonda gentile variety. Even though some sources claim the blend was invented in the early 1800s, it wasn't until half a century later that gianduia was perfected by a Turinese chocolatier named Caffarel.
According to one legend, the first gianduia pralines were introduced in 1865 during the Turin carnival. They were originally called givù, which means tidbits in local dialect, and supposedly gained the name gianduiotto after being handed out to the people in the streets by Caffarel himself, who was dressed as Giandujot, one of the most popular characters of the Italian commedia dell'arte.
MOST ICONIC Gianduiotto
View morePizza al padellino is an Italian pizza variety that is baked and served in small, round pans. The dough rises more than usual while it bakes in the pan, making the pizza softer, although the crust gets slightly fried due to the oil in the pan. Pizza al padellino is smaller than the classic Neapolitan pizza, but it is also much thicker and crispier.
Just like most pizzas, this variety can also be topped with anything from ham and cheese to bell peppers and prosciutto.
OTHER VARIATIONS OF Pizza
MOST ICONIC Pizza al padellino
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Salsiccia di Bra is a traditional sausage hailing from Bra in Cuneo, Italy. Although the exact recipe is a secret, certified producers say that the secret of this cylindrical sausage lies in the right amount of lean veal meat, pig's fat, sea salt, white pepper, cinnamon, mace, and nutmeg.
Many producers enrich it further with fennel, garlic, cheese, leeks, white wine, and even prosecco or sparkling wine for Christmas. The combination is stuffed in a small ram's gut, and the sausage is traditionally eaten fresh and raw with a splash of lemon juice as part of antipasti or as a snack during aperitivo (pre-dinner drink).
MOST ICONIC Salsiccia di Bra
View moreSimplicity at its finest, this softly set pudding takes almost no effort to make, yet is nothing short of amazing! Even though panna cotta (lit. cooked cream) wasn't mentioned in Italian cookbooks until the 1960s, today it is considered a traditional Piedmontese dessert, and the original recipe calls for only whole cream, sugar, vanilla, and gelatin.
When made to perfection and properly chilled, panna cotta is silky smooth, deliciously creamy, and has a gentle wobble to it. For a slightly lighter version of this scrumptious dessert, use half-and-half instead of heavy cream, or simply dilute heavy cream with milk.
MOST ICONIC Panna cotta
MAIN INGREDIENTS
Another northern Italian classic, vitello tonnato, or vitel tonnè in local dialect, is a filling Piedmontese entrée made with white wine-marinated and tender-boiled veal smothered in a velvety tuna, anchovy, and caper sauce.
It is traditionally served garnished with capers, parsley, anchovies, and lemon slices. The dish is believed to have been invented in the 1700s, but it wasn't until the mid-1800s when the recipe was first published in La Cucina degli Stomachi Deboli, a cookbook written by a renowned Italian physician and medical researcher Angelo Dubini.
MOST ICONIC Vitello tonnato
View moreBaci di dama, meaning lady's kisses, are traditional hazelnut butter cookies with a layer of chocolate-hazelnut spread sandwiched between them. They originated in pastry shops in Tortona, Piedmont (famous for its hazelnuts), in the second half of the 19th century.
The name of these cookies refers to their visual appearance, since it is reminiscent of two mouths kissing, or the mouth of a lady (ladies didn't use to open their mouths while kissing, as it was considered crude). Baci di dama is often used as a holiday cookie, and they are sometimes even referred to as the Italian version of popular Oreo cookies.
OTHER VARIATIONS OF Biscotti
MOST ICONIC Baci di dama
View moreTomino is an Italian cheese originating from Piedmont. It is made from cow's milk and has a compact and soft paste on the interior that is pale yellow in color. The cheese is small and round. When fresh, it has a pleasant, milky aroma with bitter notes, and when mature, its characteristics become stronger.
The flavor is delicate and slightly sweet. It is recommended to serve Tomino as an appetizer, preferably grilled and paired with vegetables on the side.
Pair with
This classic flavor combines hazelnuts and milk chocolate into a rich, smooth gelato. Though similar to the bacio flavor, gianduia is typically prepared with milk chocolate and does not incorporate crushed hazelnuts. It was modeled on gianduia, an iconic Italian cocoa, sugar, and hazelnut paste that was initially introduced in the 19th century.
Similar to the gianduia confection, the gelato is also usually associated with Piedmont, a region famous for its hazelnuts, but it is commonly found in numerous gelaterias throughout the country.
MOST ICONIC Gianduia gelato
Best Piedmontese Food Producers
Domori is an Italian chocolatier established in 1997 by Gianluca Franzoni, located in None, Piedmont. The company specializes in high-quality chocolate made from fine and rare cocoa varieties, such as Criollo cocoa, which is less common and more delicate compared to other types.
Domori is also known for its sustainable and innovative approach to chocolate production, prioritizing the preservation of native cocoa plant varieties through their plantation project in Venezuela. Additionally, Domori offers a wide range of products including chocolate bars, pralines, and spreads.
AWARDS
Academy of Chocolate - Gold
2018, 2016
Academy of Chocolate - Silver
2021, 2020, 2019, 2018, 2017, 2009, 2006
International Chocolate Awards - Silver
2012
BEST Domori Chocolates
Beppino Occelli is a prestigious Italian producer of butter and cheeses, renowned for blending tradition with innovation. Since its founding in 1976, his products have been crafted with meticulous attention to quality, using the finest ingredients from the Langhe region and the Alps.
The uniqueness of Occelli’s cheeses lies in their long aging process, which takes place in the historic cellars of Valcasotto, where controlled humidity and temperature allow for the development of distinctive aromas and rich textures. His butter, made from the highest quality milk, is highly valued for its full flavor and creamy texture, making it indispensable in gastronomy.
BEST Beppino Occelli Butters
Fattorie Fiandino is a family-run dairy business founded by Stefano Fiandino in the 18th century. Initially starting in the mountains of the Occitan Alps, the Fiandino family has passed down the art of dairy farming for generations. The farm is located in Villafalletto, Piedmont, surrounded by the Alps and Langhe hills, offering the ideal conditions for producing high-quality milk, butter and cheese.
The farm focuses on using natural methods and following the rhythms of nature, maintaining a strong connection with the land and family traditions. Today, Mario and Egidio Fiandino continue to uphold these values while innovating with new products, catering to chefs and professionals who appreciate the unique flavors and quality of their dairy products.
BEST Fattorie Fiandino Cheeses
Distilleria Sibona is one of the oldest distilleries in the Piedmont region, located in the heart of Roero. It is renowned for its artisanal production of grappa, utilizing fresh pomace from prestigious local wineries. Sibona holds a unique historical distillation license and prides itself on its deep connection to traditional methods while incorporating modern techniques to ensure high-quality products.
Their grappa is aged in various types of barrels, including those used for sherry, port, and whiskey, enhancing the flavor profile and creating distinctive spirits.
AWARDS
ISC-International Spirits Challenge - Double Gold
2020
IWSC- International wine & spirit competition - Spirit Gold
2024, 2022, 2021, 2019
IWSC- International wine & spirit competition - Spirit Gold Outstanding
2024, 2023, 2022, 2021
BEST Distilleria Sibona Spirits
Poderi Aldo Conterno is a prestigious winery located in the heart of the Barolo region, specifically in Bussia Soprana, Monforte d'Alba, Piedmont, Italy. Established in 1969 by Aldo Conterno, the estate is now managed by his sons: Franco, Stefano, and Giacomo, who continue the family tradition.
The winery spans 25 hectares of vineyards situated at elevations between 350 to 400 meters above sea level. The soil is rich in clayey marl and limestone with layers of sand, contributing to the unique character of their wines.
AWARDS
James Suckling - 98 points
2024
Falstaff - 100
BEST Poderi Aldo Conterno Wines
Giuseppe Rinaldi is one of the Piedmont’s most highly regarded producers and a leading standard-bearer of old-school Langhe wines. Giuseppe ‘Beppe’ Rinaldi, a true traditionalist, took over the estate from his father in 1992, and continued making the traditional-styled wines that had become increasingly sought-after.
Rinaldi always believed that the best wines from Barolo were blends from several sites and his most prominent wines were blends from the Brunate and Le Coste, and the Cannubi and Ravera vineyards respectively, and were labeled as such.
AWARDS
Falstaff - 100
Falstaff - 99
BEST Giuseppe Rinaldi Wines
AWARDS
Falstaff - 100
Falstaff - 99
Vivino - 4.7
Az. Agr. San Lorenzo is an agricultural company based in Italy that specializes in cheese production. The entity is involved in the crafting of various traditional Italian cheeses, with a focus on quality and adherence to local cheesemaking practices.
Az. Agr. San Lorenzo may utilize local ingredients and artisan techniques, emphasizing the distinct flavors characteristic of their regional products.
AWARDS
Italian Cheese Awards - ICA
2020, 2019
Italian Cheese Awards - Nominee
2019
BEST Az. Agr. San Lorenzo Cheeses
La Meiro Terre di Castelmagno is a cheese producer in Italy that specializes in crafting Castelmagno cheese, a semi-hard, blue-veined cheese originating from the province of Cuneo in Piedmont. This cheese is distinctive for its strong, piquant flavor and is made primarily from cow’s milk, often with small additions of sheep or goat milk.
Castelmagno cheese from this producer is typically aged for a minimum of two months, developing a crumbly texture and intense aroma, and is used often in Italian cuisine for grating over pasta, risotto, and polenta.
AWARDS
Italian Cheese Awards - ICA
2018, 2016, 2015
BEST La Meiro Terre Di Castelmagno Cheeses
Mazzetti d'Altavilla is a historic Italian distillery with roots dating back to 1846, located in the heart of the Piedmont region. Specializing in the production of high-quality grappa, Mazzetti d'Altavilla is known for its dedication to traditional methods combined with modern innovation.
The distillery uses select grape pomace from some of Italy's most renowned wine regions, crafting spirits that reflect the essence of the territory. With a wide range of products, from classic grappas to aged varieties and liqueurs, Mazzetti is celebrated for its craftsmanship, attention to detail, and commitment to sustainability in production.
AWARDS
Best Aged Grappa - Winner
2022
Best Unaged Grappa - Winner
2022
World's Best Grappa - Winner
2022
BEST Mazzetti d'Altavilla Spirits
Best Piedmontese Food Products
Gorgonzola Piccante DOP Extra Riserva made by Luigi Guffanti 1876 is a premium blue cheese known for its sharp and robust flavor. This Italian cheese is crafted using traditional methods dating back to 1876, ensuring the highest quality and authentic taste.
The cheese is aged longer than typical Gorgonzola varieties, which contributes to its more pronounced and tangy profile.
AWARDS
Italian Cheese Awards - Nominee
2017
Italian Cheese Awards - ICA
2016, 2015
Sure, I can provide detailed information about Gorgonzola DOP Dolce made by Luigi Guffanti 1876. This product is a soft blue cheese originating from the Piedmont and Lombardy regions in Italy and carries the prestigious Denominazione di Origine Protetta (DOP) status, ensuring its authenticity and regional specificity.
Luigi Guffanti 1876, a renowned cheesemaking company established in 1876, produces this particular Gorgonzola Dolce. The cheese is known for its mild and creamy flavor, making it a popular choice for both gourmet dishes and cheese platters. It has a smooth, spreadable texture with characteristic blue veining formed by Penicillium glaucum.
AWARDS
Italian Cheese Awards - ICA
2018
Toma Bettelmatt is an Italian cheese produced by Luigi Guffanti 1876, a renowned cheese maker with a long history of artisanal cheese production. This cheese is known for its unique flavor, which results from the specific alpine herbs that the cows graze on in high-altitude pastures.
The cheese is typically aged for several months to develop its characteristic strong and slightly spicy taste. It has a firm texture and a yellowish hue.
AWARDS
Italian Cheese Awards - ICA
2018
Lavazza's 1895 Coffee Designers Petal Storm is a specialty blend meticulously crafted from 100% premium Arabica beans sourced from Ethiopia, Brazil, and Guatemala. This harmonious fusion showcases the unique characteristics of each origin, resulting in a coffee experience that is both exotic and balanced. he coffee offers a delightful aroma reminiscent of coffee blossoms, complemented by subtle hints of chocolate and orange flowers.
The blend presents a unique mix of chocolate notes with floral undertones, creating a rich and nuanced flavor profile. Each bean is carefully processed to preserve its distinctive qualities, ensuring a cup that reflects the dedication and expertise of Lavazza's coffee designers.
AWARDS
Great Taste Awards - 3 stars
2024
Domori's Ecuador is a premium chocolate product known for its complex flavor profile. It is crafted from Arriba Nacional cacao beans, which are native to Ecuador and renowned for their floral and fruity notes. The chocolate typically features a nuanced taste with hints of jasmine and nuts, underpinned by a smooth, creamy texture.
Domori places a strong emphasis on the bean-to-bar process, ensuring high quality and sustainability from cultivation to production.
Madagared by Domori is a unique chocolate made from fine cacao beans sourced from Madagascar. Known for its distinctive and vibrant flavor profile, it offers bright fruity notes, often with hints of red berries, citrus, and subtle acidity. The chocolate’s taste is rounded out by mild floral undertones and a smooth, balanced finish.
Madagared highlights the rich and complex terroir of Madagascar’s cacao, making it an ideal choice for those who enjoy fruit-forward and aromatic dark chocolates.
Chuao 70% by Domori is a premium dark chocolate bar made from rare Chuao cocoa beans, which are known for their unique and complex flavor profile. Domori is renowned for its commitment to preserving the natural flavors of fine cocoa, and the Chuao 70% bar is a testament to this dedication, offering a rich, refined taste experience with notes of red fruits, nuts, and dried figs.
The texture is smooth and velvety, highlighting the high quality of the carefully selected cocoa beans. This chocolate is highly admired by connoisseurs for its balanced bitter-sweetness and aromatic intensity.
AWARDS
Academy of Chocolate - Gold
2018
Academy of Chocolate - Silver
2021
Academy of Chocolate - Bronze
2017
Puertomar 75% by Domori is a dark chocolate bar crafted from rare Trinitario cacao beans sourced from Venezuela, specifically from the region of Puerto Cabello. With a cocoa content of 75%, this chocolate offers an intense yet balanced flavor profile, featuring notes of dried fruit, subtle spices, and a hint of sweetness.
Known for its smooth texture and complex taste, Puertomar 75% captures the richness of Venezuelan terroir, showcasing Domori’s dedication to preserving the unique qualities of fine cacao through minimal processing.
AWARDS
Academy of Chocolate - Silver
2018, 2006
Academy of Chocolate - Bronze
2009
Tavoletta D'Oro -
2016, 2015, 2014, 2013, 2012, 2011, 2010, 2004, 2003
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 Piedmontese Foods” list until April 20, 2025, 3,067 ratings were recorded, of which 2,469 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.