Piedmont
Explore Piedmont's fine tajarin, small agnolotti del plin, roast-meat fillings, butter, sage and the restrained use of prized local ingredients.
How pasta tastes in Piedmont.
Piedmont's egg pasta reflects a prosperous northern table and close attention to fine handwork. Tajarin is cut into very narrow ribbons, while agnolotti del plin is pinched into small filled parcels.
Roast meats, butter, sage and aged cheese are common partners. Truffles are celebrated but should not eclipse the everyday regional craft.
Agnolotti del plin
Tajarin
Gnocchi
Egg yolks
Roast meat
Butter
Sage
Parmigiano
Agnolotti del plin
Tajarin al ragù
Agnolotti with roast juices
The regional reading list.
Complete recipes will be added when the research and testing standard is met. The region guide remains useful without pretending the library is larger than it is.