10 PIEDMONT GASTRONOMIC PRODUCTS TO TRY

Piedmont is an Italian region with a rich culinary tradition. Its gastronomic products are appreciated all over the world for their quality and taste.

Here are 10 Piedmontese gastronomic products to try:

1. Bagna cauda. Bagna cauda is a sauce made with garlic, oil, butter, anchovies and black truffle. It is a typical sauce from the Alba area and is served with raw vegetables, such as carrots, celery and fennel.
   
   
2. Barolo. Barolo is a red wine produced in the Barolo area of Piedmont. It is a full-bodied and structured wine, with an intense bouquet of red fruit and spices.
   
   
3. Piedmont Hazelnut. Piedmont hazelnut is a superior quality hazelnut, produced in Piedmont. It is a hazelnut with a delicate and fragrant taste, which is used in many Piedmontese sweets and gastronomic products, such as gianduiotto and Nutella.
   
   
4. Carnaroli Rice. Carnaroli rice is a rice originating from Piedmont, which is considered one of the best rices in the world. It is a long-grained and semi-glossy rice, which is ideal for preparing creamy and tasty risottos.
   
   
5. White Truffle of Alba. The white truffle of Alba is a prized truffle, which is produced in the Alba area, in Piedmont. It is a truffle with an intense and aromatic flavor, which is used in many dishes of Piedmontese cuisine, such as fondue and truffle risotto.
   
   
6. Braised beef in Barolo. Braised beef in Barolo is a typical second course of Piedmontese cuisine. It is made with beef braised in a Barolo sauce, aromatic herbs and vegetables.
   
   
7. Vitello tonnato. Vitello tonnato is a typical second course of Piedmontese cuisine. It is made with slices of boiled veal, flavored with a sauce made of tuna, mayonnaise, capers and anchovies.
   
   
8. Agnolotti del plin. Agnolotti del plin are a typical first course of Piedmontese cuisine. They are made with a filling of beef, pork and lamb, aromatic herbs and vegetables.
   
   
9. Tajarin. Tajarin is a type of egg pasta typical of Piedmont, particularly the Asti area. It is made with eggs, flour and water, and is cut into very thin strips. Tajarin is traditionally served with meat sauce, but can also be seasoned with other sauces, such as pesto alla genovese or truffle sauce.
   
   
10. Hazelnut cake. Hazelnut cake is a typical dessert of Piedmont cuisine. It is made with chopped hazelnuts, chocolate, butter, sugar, eggs and flour.