Piedmont: a Foodie’s Mecca

Many know that Piedmont is home to world-class Barolo and Barbaresco.   Others may know it is home to the most highly prized white truffle in the world.  But, Piedmont offers so much more for the discerning gastronome.  This hilly region in northern Italy at the base of the Alps, is the epicenter for a cornucopia of culinary treasures.

               Easter eggs at an artisinal chocolate maker in Turin that Wine-Knows will visit

In the 17^th century Piedmont was the chocolate capital of Europe.  At this time Piedmont was part of the important House of Savoy which controlled eastern France and most of Italy.   The Duke of Savoy married the King of Spain’s daughter and she brought with her a dowry which included chocolate from Spain’s New World colonies.  In 1678 the very first chocolate store opened in Piedmont’s main city, Turin.  Chocolate has been part of the culinary fiber of Piedmont ever since.

Today, Turin produces 40% of Italy’s chocolate.  Walk around the historical center and you’ll see windows filled with chocolate sculptures worthy of Michelangelo.  One of its high-end Tiffany-esque chocolate stores offers >60 types of chocolates.  Moreover, the entire town is replete with gorgeous old-world cafes---their specialty is hot chocolate, although there are exquisite chocolate tarts and other chocolate confections to devour.

             An over-the-top rendition of white & dark chocolate with hazelnut-infused gianduja

             

Piedmont, however, is more than wine, truffles and chocolates.  The area’s hazelnuts are the most prized in all of Italy.  In fact, their hazelnuts are so extraordinary that they have been granted a special status by the Italian Government.  Hazelnuts are big business in Piedmont, adding an estimated 25 million US dollars annually to the economy.  It’s no wonder that many of Piedmont’s hazelnuts are paired with chocolate to create an ultimate marriage for foodies, gianduja.

Piedmont is home to a host of other culinary products.  The low flat-lands of the Po River Valley are used to grow some of Italy’s best rice for risotto.  Grissini (yard-long breadsticks) grace the table of most Piedmontese restaurants.   Wine-flavored salamis abound.  Last, but in no means least, Piedmont’s cheeses are exquisite.  Castelmagno cheese, rare to find outside the region, has almost a cult following.

                                 Freshly baked grissini are very typical of Piedmont

If you’re one of the lucky folks (the tour has sold out) who is coming with Wine-Knows this autumn for the Truffle Festival in Piedmont, you will be able to experience all of these delectable culinary treasures.  Better yet, you can bring them all home in your suitcase.

Viva Piemonte!

Online Gifts for Foodies

I’ve made my list….and I’ve checked it twice.  Here’s what on my 2017 list:

Piquillo Peppers: 

I order these yummy mild peppers from Spain year around by the case, however, their gorgeous red color make them absolute perfection for Christmas.  While I can eat them solo (right out of the jar), for the holidaze I prefer to serve them as an h’ordeuvre filled with fresh Dungeness crab and a little crème fraiche.  Olé!

(Amazon.com)

Farro:

Don’t know what gift to send a foodie who has everything?  If the gourmand lives in a non-metropolitan area, consider sending farro, a wonderful grain from Italy.   Although previously a rustic Italian staple, farro is now the new darling of the food world.  It can be cooked like risotto, or used as a substitute in pasta recipes.  Magnifico.

(Amazon.com)

Croissants:

I’ve been ordering William Sonoma’s outrageously decadent croissants for >20 years.  These are the closest rendition to the authentic French version that I’ve found on this side of the Atlantic.  While their price tag is steep, it’s much cheaper than an airline ticket to Paris.  Shipped to you frozen and uncooked, set them out the night before and bake them the next morning.  OMG. 

(williams-sonoma.com)

Stilton Cheese:

Every autumn I order a small wheel of Stilton as a luxurious treat for my husband and myself.  I especially love the Stilton made by Long Clawson Dairy (England).   I freeze it in several small sections and then take it out piece-by-piece to make our favorite autumn salad with Fuyu persimmons, pomegranates, toasted nuts and arugula, as well as other heavenly dishes like the Stilton tart (see next week’s Blog for this recipe).  

(Igourmet.com)

Lobster:

Need a special something for a special someone?  Nothing screams holidaze like fresh lobsters from Maine.   Caught one day and overnighted the next…what could be a better way to ring in 2018!

(mainelobsternow.com)

HAPPY HOLIDAZE !