the Recipes

Barbera del Monferrato Risotto with Bra sausage

Bra

A traditional Piedmontese recipe told from our favorite traveler Manuela Vullo. A dish that combines two protagonists of Italian enogastronomy: the Barbera del Monferrato, robust wine rich in personality, and the Bra sausage, delicate and refined, made with lean meatsLeggi tutto

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Martin Sec pears in red wine

A traditional Piedmontese recipe told from our favorite traveler Manuela Vullo. The pera Martin Sec is a traditional variety of Piedmontese campaigns by small regular shape. It's a late fruit that is preserved through the winter. Its Peel isLeggi tutto

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Piedmontese chocolate salami

A traditional recipe of Asti told from our favorite traveler Manuela Vullo. Also known as Pope's salami, is a simple cake that has numerous variants in many Italian regions. It is strongly rooted in the tradition of Asti, where stands forLeggi tutto

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Eggnog

Piedmont

Among the ancient Piedmontese cuisine, invented in the 16th century in Turin and called San cream Baylon and then just Sambayon (still in Piedmontese zabaione is called sanbajon) to commemorate its inventor, the Franciscan Pasquale Baylón,Leggi tutto

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Financier

Monferrato

There are several theories about the origin of the term. According To Sandro Doglio (Great dictionary of cuisine of Piedmont), the first recipe by name “Financier” There is no trace of which dates back to the end of the sixteenth century, When it was introduced at the Court of Charles Emmanuel I. Since courses withLeggi tutto

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Risotto with sausage and broccoli

Piedmont

Ingredients: 500 g Rice Carnaroli type, 4/5 litres of good vegetable and meat broth, a leek, a carrot, white wine, extra virgin olive oil, butter, parmesan cheese, clumps of broccoli, 300 g of sausage, salt, pepper, a scraped ofLeggi tutto

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Hazelnut cake

Langhe

Characteristic product of the Langhe region where hazelnut cultivation abounds. This is the famous cake that grandmothers prepared at home for the joy of grandchildren. Later production was made its own by bakers. Among the most renownedLeggi tutto

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Tajarin (Taglierini)

Langhe and Monferrato

Fresh egg Pasta, their shape is reminiscent of a very thin and narrow noodle. They have a yellow color and an intense flavor due to the abundance of eggs which are produced. Ingredients wheat flour, eggs, egg yolks, oil and saltLeggi tutto

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Stuffed Zucchini Blossoms

Monferrato

Ingredients 2 dozens of zucchini flowers still open 2 boiled potatoes 200 g Seirass cheese or Sheep Ricotta cheese 2 salt pepper flour eggs frozen water Preparation clean the Zucchini Flowers, prepare a homogeneous mixture withLeggi tutto

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Garlic sauce

Piedmont

Salsa by combining the Ingredients "Bollito Misto" 3 egg yolks 3 2 cups garlic cloves olive oil 2 tablespoons chopped parsley, Salt q. b. Finely Chop the garlic preparation, or better, squeeze with the special tool. Add the egg yolks andLeggi tutto

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Cognà (mostarda d'uva)

Piedmont

Buy on terrenobili.com or prepare it according to our recipe. To be served with an assortment of cheeses rather refined. Its consistency is quite thick, similar to that of a jam, a dark color and a sweet taste. It's’ consists ofLeggi tutto

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Beef braised in Barbera

Piedmont

an elaborate dish that you cook slowly enriched by a thousand flavours and odours ingredients for 4-6 people 1 2 kg of beef or softie roast of vein or other piece suitable for a big stick of celery aLeggi tutto

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Piedmont deep-fried assorted fried meat

Piedmont

Traditional Piedmontese recipe combining flesh and brains to sweet tastes like semolina and macaroon. Everything is fried after being passed in the egg and breadcrumbs. Great but “supersostanzioso”. It's’ a laborious recipe, It takesLeggi tutto

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Chestnut cake

Piedmont

Thanks to “Monferrato My!, traditional recipes from Val Rilate” by Elisabeth Toni Hilton, Paolo Ferrero and Leonardo Tessiore, spread image editor Ingredients: (for 8/10 people) 1/2 kg hulled chestnuts (preferably the Garessine ones, soft and sweet ...) 200g sugarLeggi tutto

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Bagna Cauda

Piedmont

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”. Were undoubtedly medieval merchants Asti, during theLeggi tutto

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Agnolotto Hunchback

Asti

Here's the official recipe for preparing the “Gobbo” filed to the District of Asti to obtain the De. Co. (Municipal designation of origin) to which, those who wish to use the logo, must strictly follow. Ingredients: for about 200 dozens of agnolotti (Maintain the proportions for quantitiesLeggi tutto

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Piedmont Carne Cruda (Raw Meat)

Monferrato

Ingredients: 1 kg of raw meat flesh slightly matured, extra virgin olive oil, 1 garlic clove, lemon juice, salt and pepper, salad or seasonal vegetables to accompany Preparation: Take the pulp of flesh and startLeggi tutto

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Bagnetto Verde

Monferrato

The recipe for a classic sauce ideal accompaniment monferrina mixed boiled meats. Buy it on terrenobili.it The Bagnèt Verd is a fluid consistency and sauce of green color. The original recipe was written by Giovanni Vialardi, Cook and confectioner ofLeggi tutto

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Bonét

Piedmont

The bonèt is a typical sweet pudding, made with macaroons, cocoa, eggs and caramel, by ancient tradition, typical of Piedmont. Piedmontese language the word bonèt indicates a rounded Hat, whose shape resembles that of the mold toLeggi tutto

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Boiled Beef from Piedmont

Piedmont

According to the original recipe of the Accademia Italiana della Cucina, calling the Great Piedmontese "Bollito Historic Risorgimento (the Vittorio Emanuele II), the Boiled consists of 7 Cuts: Croup or capocollo or softie, leg or Shin, belly or Sachin or eyeLeggi tutto

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