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Testun al Barolo cheese, from Piedmont region of italy, is made with the residue of Nebbiolo grapes... simply amazing

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Salamini italiani alla cacciatora - Piemonte

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Salsa verde (bagnèt verd

Il bagnet verd è una tipica salsa piemontese a base di prezzemolo e acciughe sotto sale, spesso servita con il bollito, sui tomini, come antipasto sul pane

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Brasato al Barolo con gnocchi di polenta

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Traditional Italian Zabaglione (Zabaione o Zabaglione) | Enjoy this authentic Italian recipe from our kitchen to yours. Buon Appetito!

Robiola: "This may be the perfect cheese for the home or farmstead cheese maker.... The mature cheese is ripened from four to ten days and a rind may be present in the form of a light natural bloom of mold or may be absent."

CAPUNIT:involtini di verza piemontesi

How to Make Agnolotti

Hailing from Piedmont in Italy, agnolotti are said to have been conceived at some point in the 14th century. The dish was so revered that it was named after the chef who created it. Discover how to make it

LA CUCINA PIEMONTESE: BAGNA CAODA www.bebcascinamerio.it