Any decent menu from Piedmont would use only authentic genuine Piedmont ingredients and if anything frozen is used it will be shown. Good news though, if you can't get to Piedmont, you can still get authentic Piedmont food and wine delivered to your door.
Barbaresco (similar to Barolo, but more delicate)
Dolcetto (light and fruity, the region's most widely produced wine)
Barbera (produced mostly in Alba and Asti, cheaper than Barolo and excellent for dining)
Are not as well known but still excellent.
You’ll find another of Turin’s most important specialties served at every respectable Torinese restaurant table namely:
The origin of this delicious breadstick is hotly debated among various towns and cities in the region, the most famous grissini variations are the stirato (straight) and rubata (hand rolled).
Peperoni ripieni con funghi e riso
This I really love. I am not 100% sure if it is traditionally from Piedmont but it is great.
This recipe consists of pepperoni/peppers stuffed to bursting with rice, fresh porcini mushrooms, butter, olive oil, tomatoes, onions,sausage, basil and much else. For a variant on this visit my Piedmont recipe section.
This dish is made with a warm sauce of olive oil, garlic, and anchovies, it is perfect for dipping vegetables such as artichokes, cabbage, and peppers (be sure to try the famous peppers from nearby Carmagnola).
Primo (First Course)
Agnolotti are a rectangular ravioli, usually filled with meat, vegetables, and cheese. I suggest you try the basic version prepared in a roast meat ragù as well as the agnolotti in a fondue sauce.
The most refined agnolotti, called plin or agnolotti al plin, are those made by hand and were famous with the Royal court of yesteryear
Secondi (Second Course)
A classic this is THE dish for the big
occasion. Not the lightest but one of the greatest. In my opinion one of
the great Italian recipes.
I could write a whole article only about the cheeses, so here are some suggestions to sample and please try to visit Saluzzo for the worlds best cheese shop.
Castelmagno (very tasty)
Robiola di Roccaverano
Caprini di Rimella (goat cheese)
I’ve already told you all about Turin’s
gourmet chocolates - see this page - mouth watering!!
Panna Cotta (Dreamy and decadent.)
The perfect way to end a meal and on nearly every menu from Piedmont. Absolutely delightful.
Piedmont cuisine is not the lightest and the best thing to do after getting through a menu from Piedmont is go home to sleep. If you have to keep on going then order a double espresso with some grappa.
Buon Appetito !
Turin City Guide
A Menu from Piedmont