Piedmont delicacies: Grissini torinesi, Bagna Causa, Tomino, Tartufo bianco
PIEDMONT TYPICALNESS
| GRISSINI |
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Small and savoury breadsticks used in many situations; before a meal to break the hunger or as a snack wrapped in a slice of ham or to pick sauces, cream, chocolate cream, etc. Grissini were developed for the first time in the 17th century for the royal but delicate stomach of Vittorio Amedeo II, Duke of Savoy. |
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BAGNA CAUDA |
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A garlic and anchovies sautéed in oil or butter compose the base for this sauce, which is often enhanced by a drop of cream and sliced truffle. The sauce is kept warm in a terracotta bowl over a tea light or a flame and tender bits vegetables like celery, artichoke or turnip are dipped into it. |
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TOMINI |
 Small rissoles of soft cheese spiced with herbs
and pepperwith a harderenvelope. This flavourful
cheese is usually grilled or fried. |
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BONET |
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A delightful dessert made with custard, amaretto cookie, cocoa and rum, served on a thin layer of caramel. |
| PORCINI |
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A large, extremely flavourful mushroom found in forest undergrowth. Porcini can be found almost everywhere on the Italian mountains but to pick them you need to ask for a particular daily authorization to the forester. Nowadays you can find them throughout the year preserved in oil, frozen or dried. |
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TARTUFO BIANCO (White Truffle) |
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The most highly esteemed white truffle, even called Alba truffle (Tuber Magnatum) is  found in the Langhe area of Piedmont or on the hillsides of Umbria. Truffle is a tuber growing underground and despite the hundreds of species existing the best ones and the most prized are those coming from the Piedmont area. Truffles can be eaten raw cut in thin slices or grated to enhance various delicate dishes like pastas, risottos or omelettes. Truffles are difficult to be found and they are located using the highly sensitive noses of dogs specially trained. |