Piedmont

Sophisticated northern cuisine featuring truffles, rich meat dishes, and fine wines reflected in specialties like agnolotti and brasato al Barolo.

Small pinched pasta pouches filled with roasted meats and vegetables, served with a savory reduction.

Tender beef chuck slow-braised in prestigious Barolo wine with aromatic vegetables and herbs.

A silky, molded Italian dessert of sweetened cream set with gelatin.

Creamy Arborio rice slowly cooked with rich porcini mushrooms, white wine, and Parmigiano-Reggiano.

Thinly sliced cold veal topped with a creamy tuna-flavored sauce, served as an elegant antipasto.