The creative team at CreativeAsti aim to preserve cultural richness in Asti, Italy. The non profit organization coordinates art events throughout the year to bring beauty and inspiration to the… [Read More]
A sauce used to accompany bollito misto. Red and green versions are common.
Turinese cheese and egg yolk fondue.
“Hot sauce.” Piedmontese dipping sauce made with anchovies and garlic, usually served warm. When almost finished the leftover oil is used to cook eggs.
Pasta pellets cooked in broth typical of Piedmont.
“Lady’s kisses,” chocolate-covered almond cookies, from Piedmont.
Small stuffed cabbage or zucchini of Piedmont.
“Silk stockings,” a Piedmontese dish of pig’s feet in batter, fried in butter.
Dried tomatoes, peaches or apricots from Piedmont.
Ring cake flavored with anise, from Piedmont.