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Here in southern Piemonte the Alps gently unfold into a rich and verdant land of rolling hills covered with grapevines and forests. Nature has blessed this area with white truffles, porcini mushrooms, hazelnuts and chestnuts. Our local wines are known throughout the world: Barolo, Barbaresco, Barbera and Dolcetto.
Of course our cuisine reflects this good fortune of Nature in dishes like tajarin ai tartufi bianchi, risotto ai funghi porcini, torta alle nocciole delle Langhe and castagnaccio. The cuisine of Piemonte has its origins both in the humble kitchens of the local peasants as well as the court of the House of Savoy. Simple preparations of extraordinary ingredients created a cuisine fit for both King and subjects alike. |
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| Ristorante del Cambio - Turin |
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Piemontese cuisine represents the history, culture and traditions of this region. The protection of this culinary heritage is the philosophy of the Slow Food movement which was founded in Cuneo Province, in the town of Bra. |
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We have arranged with some local chefs and experienced home cooks to offer our guests classes in Piemontese cooking. Classes are "hands on" and include lunch or dinner and of course our local Dolcetto wine. Here are some current offerings. |
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Market Day / Bagna Caôda
Tuesdays and Saturdays only. The morning starts out with a shopping trip to Mondovì's delightful outdoor market to shop for all the ingredients needed to make this traditional Piemontese specialty . Bagna Caôda is a dipping sauce of olive oil, anchovies and lots of garlic. Vegetables like peppers, leeks and potatos are delicately cooked and then served with the warm dipping sauce. Back in the kitchen you will learn how to prepare, serve and enjoy the Bagna Caôda. |
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| Mondovì's Open Market |
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Antipasti Tipici
A tradtional Piemontese meal typically starts out with multiple antipasti (appetizers). In a typical trattoria it is not unusual to be served as many as 10 different starters. The Piemontese repetoire of antipasti is extensive and ranges from the simple (Tomino con Bagnèt Verd) to the complex (Vitello Tonnato). You will learn to prepare several antipasti and then enjoy them with some fresh grissini (breadsticks) and local wine. |
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Agnolotti del Plin / Tajarin
Agnolotti del Plin and Tajarin are among the best known fresh pastas from Piemonte. Plin is the Piemontese word for "pinch" and it refers to form of these small raviolis. Tajarin is the Piemontese word for Tagliatelle, or long, thin noodles. You will learn to make both pastas along with their accompanying sauces. |
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| Homemade Tajarin with White Truffles |
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Pizza / Farinata / Focaccia
Our good friend Maurizio is a master Pizzaiolo and he will teach you to make tradtional Pizza as well as Focaccia and Farinata. which is made from the flour of chick peas. You will learn to make the various doughs and toppings as well as how to bake them in a wood burning oven. Afterwards you will enjoy the pizza, farinata and focaccia with some beer from a local microbrewery, Le Baladin.
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Turin's Temple of Food & Wine
Located near Turin's Lingotto center, Eataly is the world's largest enogastronomic marketplace. Here visitors can buy, taste and learn about high-quality food and drink from Piemonte and the world. In conjunction with Slow Food, Eataly offers courses and workshops with some of Piemonte's best chefs and winemakers. |
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| Eataly in Turin |
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Within the Eataly complex is the restaurant GuidoPerEataly. Chef Piero Alciati has opened a fine dining establishment that specializes in food and wine from Piemonte. Also within Eataly is the Carpano Museum dedicated to the history of Piemonte's famous aperitivo, vermouth.
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