Typical Piedmont Cuisine – The Best Italian Dishes You Must Try

by: Amanda

Welcome to Piedmont (Piemonte), the birthplace of the Slow Food Movement! If you’re a food lover traveling through Italy, this region is a must-visit for its authentic, traditional dishes and world-famous wines like Barolo and Barbaresco.

Forget about spaghetti and meatballs—this is real Piedmontese cuisine, packed with rich flavors, locally sourced ingredients, and century-old recipes.

Want to eat like a local? Here’s your ultimate guide to traditional Piedmontese food, so you can confidently read any Italian menu and discover the best flavors of Northern Italy.

Antipasti (Starters) – The Perfect Beginning

Carne Cruda (Raw Beef Tartare)

Pronounced: car-neh cru-dah

This classic Piedmontese starter is similar to steak tartare but simpler and more delicate, seasoned only with extra virgin olive oil (EVOO) and salt. In Alba, it’s served in thin slices, while in Monferrato, it’s hand-chopped (battuta al coltello). Locals love to enjoy it with grissini (breadsticks) for an added crunch. When in season top this dish off with some fresh Alba White Truffle.

Vitello Tonnato (Veal with Tuna Sauce)

Pronounced: vi-tell-oh toh-nat-toh

A must-try Piedmontese dish! Thinly sliced veal is topped with a creamy tuna, caper, and mayo sauce, creating a surprising yet delicious flavor combination.

Insalata Russa (Russian Salad – Italian Style)

Pronounced: in-sa-la-ta rue-ssah

Italy’s version of potato salad, made with peas, carrots, and mayonnaise. Sometimes, it includes tuna or hard-boiled eggs, making it a filling and flavorful antipasto.

Tonno di Coniglio (Rabbit “Tuna”)

Pronounced: ton-no D co-nig-li-oh

Despite the name, this dish contains no tuna! Instead, it’s slow-cooked rabbit, shredded to resemble canned tuna, and preserved in olive oil for a light, tender dish.

Bagna Cauda (Warm Garlic & Anchovy Dip)

Pronounced: ban-ya caou-dah

A bold, flavorful Piedmontese specialty! This hot dip made with EVOO, garlic, and anchovies is perfect for dipping fresh vegetables. Enjoy it with a glass of Barbera wine to balance its strong flavors.

*Insider tip : check into the famous Bagna Cauda Day, typically happening the months of November and December for a real locals party!

Primi (First Courses) – Pasta & Risotto

Tajarin (Piedmontese Egg Pasta)

Pronounced: thai-ya-reeen

The iconic pasta of Piemonte, tajarin is rich in egg yolks, giving it a deep yellow color. It’s often served with:

• White truffles (in season)

• Ragù (slow-cooked meat sauce)

• Salsiccia (sausage sauce)

If you would like to make this wonderful dish at home please check out how to here.

Agnolotti del Plin (Stuffed Ravioli)

Pronounced: ag-know-lo-tea del pleen

These tiny, flavorful ravioli are stuffed with meat and vegetables or a vegetarian filling of ricotta and spinach. Traditionally, they are served in a light broth or tossed in butter and sage.

If you would like the whole story about these wonderful ravioli and how to make them at home you can find this here.

Gnocchi (Potato Dumplings)

Pronounced: ño-key

Light, fluffy, and comforting, gnocchi in Piedmont is often paired with:

• Castelmagno cheese (a famous Alpine cheese)

• Tomato sauce (al pomodoro)

Here is a great recipe of Gnocchi made with Ricotta and Stinging Nettles, here.

Risotto (Creamy Italian Rice Dish)

Pronounced: riz-aught-toh

Piedmont is home to Italy’s best risotto, (these might be fighting words to the Milanese) but, thanks to its famous Carnaroli and Arborio rice. Try:

• Risotto al Barolo – cooked with red wine

• Risotto agli Asparagi – made with fresh asparagus

Risotto cooked in wine recipe here.

Risotto with asparagus recipe here.

Secondi (Main Courses) – Hearty & Delicious

Tagliata di Fassona (Piedmontese Beef Steak)

Pronounced: tag-lee-ah-tah

Fassona beef, a lean and tender local breed, is best served rare to keep it juicy and flavorful. Overcooking can make it tough, so locals either enjoy it rare or slow-braised.

Brasato al Barolo (Slow-Braised Beef in Barolo Wine)

Pronounced: brah-za-toe

One of Piedmont’s most famous meat dishes! This tender beef dish is slow-cooked in Barolo wine, creating a rich, deep flavor.

Bollito Misto (Mixed Boiled Meats)

Pronounced: bowl-eat-toe miss-toe

A winter favorite, this dish includes various cuts of boiled beef served with:

• Salsa Verde (green sauce made with parsley and garlic)

• Salsa Rossa (red sauce made with peppers)

Fritto Misto (Mixed Fried Platter)

Pronounced: free-toe me-stow

A true Piedmontese feast! This 25-course fried platter includes:

• Meats (sausage, brain, heart)

• Vegetables

• Desserts (cookies, apples)

Dolci (Desserts) – The Sweet Finale

Bunet (Chocolate & Amaretti Custard)

Pronounced: boo-net

A decadent chocolate custard, made with amaretti cookies, eggs, and rum. Perfect with a glass of red wine!

Semifreddo (Semi-Frozen Dessert)

Pronounced: semy-fray-dough

A light, refreshing dessert made with Torrone (honey and hazelnut nougat) or Chinato wine, a fortified spiced red wine.

The Slow Food Movement – A Piedmontese Legacy

Did you know that Piedmont is the birthplace of the Slow Food Movement? Founded by Carlo Petrini in the 1990s, it started as a protest against fast food chains like McDonald’s opening in Italy.

The movement promotes traditional cooking methods, local ingredients, and sustainable farming. Thanks to Slow Food, even fast food restaurants in Italy must include locally sourced products on their menus—so if you see a burger with Tuma cheese, now you know why!

Visit Piedmont for the Ultimate Food & Wine Experience

Piedmont is a paradise for food lovers, offering some of the best traditional Italian dishes and world-renowned wines.

Pair your meal with local wines like Barolo, Barbaresco, and Barbera for the ultimate Italian dining experience. I mean food of the region and wine of the region is a sommelier number one best food pairing tip!

Are you planning a food and wine tour in Piedmont? Let us help you explore the best wineries and local cuisine!

[Check out our Wine Tours Here →]