Italy is one of the countries that best combines cycle tourism with the enhancement of local gastronomic heritage. One of the regions most appreciated by gourmets is certainly Piedmont, which with its noble wines and delicious dishes wins over at the first taste: here are 5 typical Piedmontese dishes to discover while traveling.

The typical dishes and wines of Piedmont

Those who choose Piedmont as a destination for a cycling experience will be captivated by routes immersed in vineyards, but also by the typical Piedmontese cuisine that combines traditional dishes with highly elaborate masterpieces. Piedmontese cuisine has its origins in the gastronomic tradition of the Savoy Court and in the habits of the farmers, for this reason the Piedmontese dishes can be very different from each other both in terms of raw materials and the process of elaborating the product.

5 typical Piedmontese dishes

The gastronomic tradition of Piedmont is very rich and is also evidenced by the numerous IGP, DOP and PAT products that are proposed in many events and festivals throughout Italy, gaining extraordinary success also internationally.

Here are the typical dishes of Piedmont that we recommend you taste during your next cycling trip:

• the tajarin are very thin egg noodles that are made with flour and yolk, completely eliminating traces of egg whites. Tajarin is usually served with truffle sauce, with classic ragu, or with a Sauce of Bra Sausage;
• staying on the theme of Piedmontese first courses, another much appreciated classic is the agnolotti del plin, which are small rectangular ravioli filled with roast veal or pork. The term plin means pinch and indicates the manual maneuver required to close them perfectly;
• the brasato al barolo is one of the best known second courses in the region and it should be so tender that it simply cuts with a fork. The secret of this dish is the slow, low-heat cooking of the beef which is immersed in Barolo wine to impart the right aroma;
• the Piedmontese mixed fry is a typical dish of peasant tradition according to which nothing of the animal had to be wasted. This fry is in fact made up of offal from animals such as veal, lamb, or pork which are dipped in bread crumbs and then dipped in boiling oil to achieve the perfect crispness. It is a dish to share with friends and family especially on Sundays and holidays;
• among the typical Piedmontese dishes, one must not forget the quintessential dessert: the bònet. Made with cocoa, milk, eggs, amaretti and rum, it is cooked in a bain-marie on a base of caramel and then served cold, offering a consistency and taste like no other.

5 typical Piedmontese wines

The gastronomic tradition of Piedmont combines perfectly with the winemaking one that makes this region one of the most interesting for wine lovers. Here are 5 typical wines to enjoy after a long bike ride:

• the Barolo, with its intense garnet color, stands out for its unmistakable aroma, with fruity and floral tones. This wine is often used to celebrate meat-based second courses;
• the Nebbiolo d'Alba is a wine with a full-bodied consistency and is aged in oak barrels until it takes on a unique taste. Its persistent flavor makes it perfect for accompanying appetizers based on cold cuts and cheeses and structured first courses such as risottos and lasagnas;
• the Barbera d'Asti is another highly appreciated red wine that is often served with significant second courses such as stews and roasts;
• the Roero Arneis is a straw-yellow white wine that has a fresh and delicate aroma, perfect for aged cheeses and seafood dishes;
• the Brachetto is finally the perfect sweet wine to round off a lunch or dinner based on typical Piedmontese dishes: it pairs perfectly with both dessert and fruit dishes.

Did we make your mouth water?

Would you like to treat yourself to a trip to Piedmont to combine the passion for cycle tourism with that for good food?