Turin and Piedmont are the great aggregators of cultures from all over the world that tell the culinary and oenological particularities of their territory. Further confirmation came from Terra Madre – Salone del Gusto 2022.
(TurismoItaliaNews) Turin and Piedmont are the ambassadors of Italian food and wine culture in the world with a historic reputation, with products of undisputed quality: from chocolate to IGP hazelnuts to rice grown in the largest rice fields from Europe, between Vercelli, Novara and Biella, and up to the wide variety of artisan cheeses, with PDOs such as Castelmagno and Toma, Robiola di Roccaverano, Raschera, Murazzano, Ossolano and Gorgonzola.
“The Piedmont Region, through gastronomy, has fostered encounters and interaction between cultures from all over the world. After all, when you come to Piedmont, you immediately feel attracted not only by an incredible gastronomic variety, but also by a real food culture. It is no coincidence that it is the only region that hosts a university entirely dedicated to gastronomy”: with these words, Edward Mukiibi, president of Slow Food International, explains why he is proud of the collaboration with Turin and the Piedmont Region, which this year hosted the 14th edition of Terra Madre Salone del Gusto, at the Parco Dora in Turin. Biodiversity, education and activism guided all the initiatives of the event, with more than 500 taste workshops, table meetings, conferences and meetings with philosophers, economists, activists, artists and researchers. All the personalities who spoke about the values linked to food today and the importance of knowing how to communicate them to the general public.
Alba White Truffle
It goes without saying that the real star among Piedmontese agri-food products is the White Truffle of Alba, celebrated every autumn during the International Fair of the White Truffle of Alba and the World Market of the White Truffle of Alba, which is held this year from October 8. to December 4. The white gold of Piedmont can transform a plate of “tajarin” (fresh artisan pasta), a risotto or a portion of raw meat into a gourmet experience. To learn more about this hidden treasure, its environment, the traditions and legends it brought to life, you can choose daily guided excursions in small groups, which include truffle hunting and tasting in combination with specialties and local wines. go to one of the many cooking classes or sensory workshops organized in the region, for example at the National Center for Truffle Studies. Going for truffles in Piedmont means living an unusual and exciting experience in contact with nature, in a highly suggestive environment, an embrace of woods and evening lights, guided by a professional trifulau and his specially trained dog ( in Piedmontese, the tabui).
Appreciated worldwide for their unique characteristics and qualities, Piedmontese wines are closely linked to the producers and the land, the splendid landscape and the excellent hospitality in the many medieval towns and villages. With its 43,500 hectares of vineyards, Piedmont is synonymous with prestigious wines such as the reds Barolo and Barbaresco, Barbera, Ghemme, Gattinara and Brachetto d’Acqui as well as the whites Roero Arneis, Gavi, Asti Spumante and Moscato d’Asti. 18 DOCG and 41 DOC grape varieties, most of which come from the Unesco wine-growing landscapes of Langhe Roero and Monferrato, and constitute a treasure to be tasted and offered in 18,000 wineries and 14 regional wine shops. To retrace the history of oenology as a philosophy of the territory, a visit to Wimu, the Barolo wine museum, is a must, through the innovative multimedia itinerary and the many interesting workshops. Wine tastings and holidays go particularly well together in Piedmont, especially along the 7 Wine Routes, an extraordinary glimpse of the best production offered by wineries, typical inns and Michelin-starred restaurants.
That of Turin and Piedmont with chocolate is a story made by generations of master chocolatiers and an irresistible goodness, to be tasted in the historic pastry shops and cafés of Turin and throughout the region. A quality raw material and great inventiveness have made Turin the European capital of chocolate processing since the 1500s, when cocoa arrived in Piedmont with Duke Emanuele Filiberto di Savoia, at the time in the service of Charles V of Spain, the first kingdom to introduce into Europe the “food of the gods” from Central America. Since 1678, when the drink became a general privilege of sale to the public, the art of Turinese chocolate has conquered hearts and palates in solid and liquid form: tablets sold “in cups” in specialty shops such as the cremino, or Torinese, the Alpine, Favorite and Favorite fillings, as well as pralines, truffles and cri-cri.
The meeting of cocoa and the “round and soft Langhe” hazelnut gives Gianduiotto, the famous upside-down barchetta wedge made from gianduja paste and the first chocolate sold wrapped in gold or silver paper. Born at the time of Carnival in 1865, it takes its name from the reddish homonymous mask symbol of Turin. In the cafes of some royal residences and in many historic cafes in the city center, it is pleasant to linger for a sumptuous break with the Royal Merenda, sipping a steaming hot chocolate, in which to dip the kisses of the lady with chocolate and hazelnut flour, flavored diablottini (chocolate bars) and bignole, small pastry masterpieces to be enjoyed in one bite.
At the table
In trattorias and Michelin-starred restaurants, it is essential to taste the excellent local dishes, such as bagna cauda (sauce based on garlic and anchovies to be served with raw vegetables), vitello tonnato (slices of veal in tuna sauce) and a raw meat dish based on the precious meat of the Piedmontese beef breed, internationally recognized for its high nutritional properties. Among the typical recipes to try also the meat braised in Barolo and the mixed boiled meat (boiled mixed meats, including seven different cuts of veal plus seven “support” cuts and seven accompanying sauces). Among the white meats, the Saluzzo blond hen, the Carmagnola gray rabbit and the Morozzo capon, all Slow Food presidia, as well as the Tinca Gobba Dorata di Poirino, of particular delicacy.
In the kitchen also snails, especially in Cherasco and Borgo San Dalmazzo, in the Cuneo region, and frogs, from sustainable breeding in the rice fields of Vercelli and Novara. The assortment of charcuterie and charcuterie is very remarkable: from Cuneo PDO raw ham to liver mortadella and black pudding such as Mustardela from the Vaud Valleys in the province of Turin, pork salami, typical cooked salami or salame di Turgia and Bra sausage, as well as Moncalieri tripe and salted and seasoned thighs (called fiddles in Piedmont) of goat, lamb and chamois.