The alpine cuisine of Piedmont
Piedmont is a region rich in culinary traditions, especially in the mountain areas where the refuges and trattorias offer typical dishes that reflect the culture and history of the area. After a day spent in the snow, there is nothing better than taking refuge in one of these places to taste the local specialties, which range from polenta to cheeses, including gnocchi and soups.
The specialties of Piedmontese refuges
In the refuges of Piedmont, polenta is an unmissable dish. The “polenta conscia” from the Biella Alps, for example, is a creamy version enriched with local full-fat cheese and served with melted butter. But not just polenta: in the valleys of Susa, you can taste gofri, waffles cooked between two hot irons, to be accompanied with cured meats, cheeses or sweet garnishes. Other specialties worth trying are cajettes, baked gnocchi au gratin, chestnut soups or breadsticks and tome soups, hay-cooked ham and cheeses such as Blu del Moncenisio and Plaisentif.
The fusion of cultures in the kitchen
In the Cuneo valleys, Piedmontese cuisine blends with French and Occitan cuisine, “giving life” to unique dishes such as gnocchi from the Varaita Valley, enriched with tomino and served with mountain butter or cheese fondue. In Valsesia, the traditional “miacce”, thin crunchy wafers, lend themselves to infinite combinations, while the Torta di Alagna mixes sweet and savory with typical flavors of the nearby Swiss-German culture. The “uberlekke”, a rich boiled meat accompanied by potatoes, carrots and boiled turnips served with horseradish sauce, is also a dish not to be missed.
Wines to pair with Alpine dishes
In addition to food, wines also play an important role in the Piedmontese culinary tradition. The high-altitude vineyards, known as “heroic viticulture”, produce unique wines that pair perfectly with the typical dishes of the region.
The heroic viticulture of Piedmont
Between Carema, Caluso and Piverone, wines are produced such as the DOCG Caluso with Erbaluce, the Spumante Metodo Classico and the Passito with white berries, and the Carema Doc, Nebbiolo grape variety with red berries. In the Susa Valley, the DOC includes native vines such as Avanà, Becuet, Baratuciat and the aromatic Vino del Ghiaccio produced in Chiomonte. In the Pinerolo area, the DOC includes red grape wines produced between Bricherasio and Val Chisone and Germanasca, such as Nebbiolo and Doux d’Henry, Ramie, Avanà and Chatus. In northern Piedmont, Prünent is worth mentioning, a native black grape variety, clone of Nebbiolo.
Perfect pairings between food and wine
To best accompany typical Piedmontese dishes, you can choose from a wide range of local wines. For example, a good Caluso Docg pairs perfectly with polenta conscia, while a Carema Doc is ideal to accompany a plate of gnocchi from Valle Varaita. Ice Wine, on the other hand, is perfect for enhancing the flavor of cheeses such as Blu del Moncenisio and Plaisentif.
In summary, Piedmont offers a rich and varied Alpine cuisine, which is best expressed in mountain refuges and trattorias. The typical dishes, which reflect the culture and history of the area, pair perfectly with local wines, creating a unique and unforgettable gastronomic experience.
