1. Food
Send to a Friend via Email

Piemontese Antipasti, Sauces & More

Piemonte boasts an extraordinarily rich tradition of antipasti, both raw and cooked, and meat, fish, egg and cheese based. At a traditional meal they just keep coming, and though what follows is just as good, you may find yourself wishing you could just continue with more of this and a dab of that... Piemonte also has many excellent sauces, which you will find here.

Bagnèt Vert -- Green Sauce
There's not getting around it; the meat that's used to make broth is fairly bland when it's cooked. This isn't the problem you might think, because it's a perfect foil for tasty sauces, including Piemonte's Bagnèt Vert. If you boil up some vegetables (carrots, potatoes, leeks, and turnips, for example) while the stock pot bubbles, and serve everything with a zesty red wine and freshly baked bread, you'll have a wonderful, simple meal.

Bell Pepper Involtini -- Involtini di Peperone
Bell Pepper Involtini, or Involtini di Peperone: This is a classic Piemontese recipe that has been published several times; the authors of one collection of recipes credit Fontanafredda, which was home to La Bella Rosina, King Vittorio Emanuele's second wife.

Cheese Torte: Torta di Formaggio
A cheese torte may sound simple, but can be exraordinary.

Goria-Style Marinated Grilled Peppers - Peperoni alla Goria
This recipe for marinated bell peppers was developed by Italian food writer and historian Giovanni Goria, and has been quoted in a number of cookbooks, as well as appearing on the web in several places. In other words, it's good!

Honey Sauce -- Saosa 'd Avije
There's not getting around it; the meat that's used to make broth is fairly bland when it's cooked. This isn't the problem you might think, because it's a perfect foil for tasty sauces, including Piemonte's Saosa 'd Avije, a honey sauce. If you boil up some vegetables (carrots, potatoes, leeks, and turnips, for example) while the stock pot bubbles, and serve everything with a zesty red wine and freshly baked bread, you'll have a wonderful, simple meal.

Marinated Bell Peppers - Peperoni in Brusco
Most marinated pepper recipes call for marinating in oil. This Piemontese marinated pepper recipe instead has you marinate the peppers in vinegar before serving them. A tasty antipasto!

Onions Stuffed with Tuna Fish -- Cipolle Ripiene col Tonno
Onions Stuffed with Tuna Fish, or Cipolle Ripiene col Tonno: This is a Ligurian specialty.

Peppers with Bagna Caoda Sauce: Peperoni con Bagna Caoda
Roast bell peppers cut into strips and served with this sauce are a fantastic appetizer!

Piemintese Stuffed Zucchini Flowers -- Fiori di Zucca Ripieni
Piemintese Stuffed Zucchini Flowers, or Fiori di Zucca Ripieni alla Piemontese: As is the case with almost everything else in Italy, there's tremendous variation in how zucchini flowers are prepared. This is a meat-based filling from Piemonte.

Piemontese Stuffed Tomatoes -- Pomodori Ripieni
Though stuffed tomatoes may be more common to the south than the north, there are variations on the theme throughout the Peninsula. This recipe is Piemontese, and boasts innumerable variations. In many households the tomatoes are topped with bagnèt vert rather than mayonnaise, and some families simply fill the tomatoes with a mixture of bagnèt vert and mashed hard-boiled egg yolk.

Raw Meat -- Carne Cruda
Raw Meat, or Carne Cruda: In other parts of the world finely minced raw beef is called steak tartare, and they crack an egg into it. In Piemonte they don't, preferring lemon juice and olive oil, and you should try this even if you think you don't like raw meat, as it can be a rare treat indeed.

Red Sauce -- Bagnèt Ross
There's not getting around it; the meat that's used to make broth is fairly bland when it's cooked. This isn't the problem you might think, because it's a perfect foil for tasty sauces, including Piemonte's Bagnèt Ross. If you boil up some vegetables (carrots, potatoes, leeks, and turnips, for example) while the stock pot bubbles, and serve everything with a zesty red wine and freshly baked bread, you'll have a wonderful, simple meal.

Savory Green Pie -- Torta Verde
Savory Green Pie, or Torta Verde: Frances writes, "My late father used to make, every Easter, a "pie" called "Torta Verde." This is a dish that originates in the Piedmont section of Italy, where he was born. I have been searching for a recipe for this pie and have been totally unsuccessful. It's made with chopped spinach, rice, eggs, Parmigiano cheese, and baked. I would love to have an idea of the proportions. Can you help with this?"

Spring Pie with Green Rice -- Torta Primavera, di Riso Verde
rances writes, "My late father used to make, every Easter, a "pie" called "Torta Verde." This is a dish that originates in the Piedmont section of Italy, where he was born. It's made with chopped spinach, rice, eggs, Parmigiano cheese, and baked. I would love to have an idea of the proportions. Can you help with this?" I've found a couple of recipies. The first is Torta Primavera, di Riso Verde -- Spring Pie with Green Rice.

Stuffed Onions -- Cipolle Ripiene
Stuffed Onions, or Cipolle Ripiene: This recipe is drawn from a volume entitled Il Cuoco Piemontese, which was published in 1766, and was one of the first books written in Italian to present French recipes. Like all recipes of the time, it provides general directions rather than detailed instructions.

Stuffed Onions: Cipolle Ripiene
Onions stuffed with leftover roast meat, or whatever was handy, traditional country fare food from the Canavese region in Piemonte, and nice at home too.

Stuffed Tomatoes: Pomodori Ripieni
Simple Piemontese stuffed tomatoes with green sauce and mayonnaise.

The Poor Man's Sauce -- Salsa del Pòvr'òm
There's not getting around it; the meat that's used to make broth is fairly bland when it's cooked. This isn't the problem you might think, because it's a perfect foil for tasty sauces, including Piemonte's Salsa del pòvr'òm (The Poor Man's Sauce). If you boil up some vegetables (carrots, potatoes, leeks, and turnips, for example) while the stock pot bubbles, and serve everything with a zesty red wine and freshly baked bread, you'll have a wonderful, simple meal.

You can opt-out at any time. Please refer to our privacy policy for contact information.

©2014 About.com. All rights reserved.