We have selected some of the hundreds of recipes that make up Piedmont's rich and varied gastronomic tradition, dividing them by course. From tomini cheeses to agnolotti del plin, from Piedmontese "fritto misto" to gnocchi al Castelmagno, from bagna càuda to mixed boiled meats with sauces, without forgetting the desserts, including the classic bonèt and cornmeal biscuits. We have chosen these recipes because each one has a particular link with the territory of origin and features genuine and delicious ingredients that are among the typical products of our region.
