Traditional Piemontese recipe that combines meat and brains to sweet tastes like the semolina and amaretti. Everything is fried after being passed in the egg and breadcrumbs. Excellent but "supersostanzioso. It 's a recipe laborious then take some' time to get it...

In the last century crown prince Vittorio Emanuele II Savoy and his friends would sneak off to Moncalvo to enjoy a rich, flavorful bollito misto: seven kinds of meat, seven vegetables, and seven condiments....

Thanks to "Monferrato Mio!, traditional recipes from Val Rilate" by Elisabeth Toni Hilton, Paolo Ferrero e Leonardo Tessiore, diffusione immagine editore...

Many towns in Piedmont claim to have invented this symbol of Piedmontese cuisine, but in fact it was born in the distant past on the coasts of Provence, where it was known as "Anchoiade". It was certainly the merchants from Asti in the Middle Ages who came across the dish during their expeditions to stock up on salt and anchovies, and brought it home with them, where it spread throughout the vast area where they traded (all of Southern and Northwestern Piedmont). The ancient Provençal recipe adopted by the country people around Asti, was gradually adapted to the customs and resources of the area, using the vegetables that were the basis of their poor cuisine. This rustic, popular dish, abhorred for a long time by the upper classes because of the all powerful presence of garlic, left little trace in Piedmontese gastronomic texts and it was not until 1875 that a novelist, Roberto Sacchetti, from Montechiaro d'Asti, described “Bagna Caòda” as we know it today. In the countryside it is not seen as a poor dish foreveryday consumption: it is something to be enjoyed in company, prepared to celebrate special moments of community life, such as the end of the grape harvest....

“Bonèt” is a characteristic soft desert made with amaretti biscuits, cocoa, eggs, cream and caramel. It is served cold and is the perfect way to conclude a real "Piedmontese" meal....

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