Piemonte
Increasingly well-known for its wines, Piedmont is home to one of Italy’s most highly regarded food scenes and the birthplace of the Slow Food movement.
Learn about the northern region of Piemonte, Italy’s second largest region after Sicily and its most important for the Italian unification under the house of Savoy. The name Piemonte means “at the foot of the mountains” as it is surrounded by mountains on three sides. As epicenter of the Italian industrial revolution the automaker Fiat was founded here and now as epicenter of the Italian food revolution Slow Food is founded here.
Piedmont is the land of truffles, Castelmagno, Robiola and Montebore cheese, beef Fassona, Bra sausage, crispy breadsticks Grissini, hazelnuts and earthy dishes.
Agnolotti
This typical piemontese pasta is made with small pieces of flattened pasta dough, folded over a filling of braised meat and “pinched” closed to create a pocket. According to legend, the origin of the name may come from a cook called Angiolino, or "Angelot", an individual from Montferrat who is said to be the inventor of the recipe or could refer to the Piedmontese dialect Plin that means "a pinch", the gesture used to seal the pasta.
Tagliolini
Tagliolini is a type of ribbon pasta, long like spaghetti, roughly 2–3 mm wide, similar to tagliatelle but thin like capellini. In Piedmont it is called tajarin and the word tagliolini is a diminutive of tagliare which means to cut. It is made with only egg yolks so while maintaining the delicate texture it has a rich flavor. It was first served in Piemonte as early as the 1500s in the typical cucina povera. However, these days it is served with a luxurious truffle sauce.
