Piedmont: Traditional Cuisine from the Piedmontese Provinces
These beautifully illustrated volumes collect delicious, authentic recipes from some of Italy's most interesting culinary regions. Each volume contains 60 recipes as well as background on each region's traditions, history, geography, and holidays.
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Salse e Antipasti Sauces and Appetizers
Secondi Piatti Main Courses
Dolci Desserts and Cookies
15 minutes Cooking 30 minutes agnolotti all-purpose/plain flour anchovy asparagus Bagna Cauda Barolo bay leaf beef bell peppers boiling bouillon cube cake casserole chocolate cloves garlic cream dessert dough dry red dry white egg yolks extra-virgin olive oil finely chopped flavor fondue fontina cheese fresh freshly grated parmesan freshly ground white garlic gently grated parmesan cheese ground white pepper hazelnut hour Recipe grading Italian Italy lemon juice lightly low heat meat milk minutes Recipe grading mixture moderate heat Monferrato onion oz/60 g butter parmesan cheese parsley pasta pears peeled Piedmont Piedmontese polenta preheated oven red wine rice Risotto roast Roero Arneis room temperature rosemary sage leaves salt and pepper salt to taste sausage Savoy Serve hot Serves 4 Preparation serving dish simmer skillet frying pan Sprinkle stalks stirring continuously Suggested wine sweet tablespoons tablespoons extra-virgin olive tablespoons/2 oz/60 g tagliatelle tomatoes truffle veal vegetables white pepper Zabaglione