A Taste of Piedmont: Traditional Food and Famous Dishes of Northern Italy

Explore the authentic flavors of Piedmont — from Alba’s white truffles and Barolo wine to tajarin pasta, bagna cauda, and Turin’s iconic bicerin

Nestled in the shadow of the Alps and surrounded by rolling vineyards, Piedmont (Piemonte) is a region where food and wine are treated like poetry. While it’s often overshadowed by Tuscany or Sicily in popular imagination, true food lovers know that Piedmont is the birthplace of Slow Food — a movement that celebrates local ingredients, traditional recipes, and unhurried enjoyment.

From luxurious truffles to hearty mountain fare, Piedmont’s cuisine reflects its landscapes: refined yet rustic, simple yet deeply satisfying. Here’s a guide to the dishes and flavors that define this remarkable corner of northwestern Italy.

White Truffles: The Perfume of the Land

If Piedmont had a crown jewel, it would be the white truffle of Alba. These elusive treasures are found beneath oak trees each autumn, their aroma so rich it can transform even the simplest dish. Locals shave them over tajarin pasta, fonduta, or even scrambled eggs. It’s luxury at its most natural — and unforgettable.

Pasta Perfection: Tajarin & Agnolotti del Plin

Piedmontese pasta is a love letter to patience and precision. Tajarin, golden ribbons made with an almost ridiculous number of egg yolks, are soft and silky, often dressed simply in butter and sage.

Then there’s agnolotti del plin — delicate, hand-pinched parcels filled with roasted meats or greens. The name plin means "pinch," and that tiny gesture holds generations of culinary tradition.

A dish of agnolotti del plin, a stuffed pasta that is one of the most typical food of the Piedmont region in Italy

Risotto al Barolo: A Toast to the Hills

When a region produces some of Italy’s finest red wines, it’s only natural to cook with them. Risotto al Barolo turns the region’s prized wine into a rich, ruby-colored dish that’s both earthy and elegant. Each spoonful tastes like autumn in the Langhe hills — warm, fragrant, and comforting.

A dish of risotto al brasato, one of the most typical food of the Piedmont region in Italy

Vitello Tonnato & Insalata Russa: Piedmont’s Stylish Antipasti

Vitello tonnato, tender veal topped with a silky tuna-caper sauce, is Piedmont’s most elegant classic — refined, unexpected, and completely addictive.

Next to it, you might find insalata russa, a cheerful salad of diced vegetables bound in creamy mayonnaise. It’s simple, old-fashioned, and somehow just right — especially as part of a big antipasto spread.

Bagna Cauda: Warmth in a Pot

Few dishes capture Piedmont’s convivial spirit like bagna cauda, literally "hot bath." This bubbling dip of garlic, anchovies, and olive oil is served at the center of the table, with fresh vegetables ready for dipping. It’s not a dish for solitude — it’s for sharing stories on a cold evening, surrounded by laughter and friends.

Bagna cauda, one of the most typical food of the Piedmont region in Italy

Bollito Misto: The Sunday Tradition

Sunday lunch in many Piedmontese homes means bollito misto — a comforting mix of boiled meats like beef, veal, tongue, and chicken, served with zesty sauces such as salsa verde or mostarda. It’s a humble feast that celebrates family, time, and the joy of a long meal.

Fritto Misto alla Piemontese: A Carnival of Crunch

Fritto misto alla piemontese is one of Piedmont’s most playful dishes — a mixed fry of meats, vegetables, and even sweets like apples or amaretti. Everything is lightly battered and fried until golden. The combination of savory and sweet might sound surprising, but somehow, it works perfectly.

Brasato al Barolo: Comfort in a Glass (and a Plate)

Brasato al Barolo is a dish that tastes like the landscape — slow-cooked beef simmered in Barolo wine with herbs until it’s melt-in-your-mouth tender. The sauce is deep, rich, and velvety, best enjoyed with creamy polenta or mashed potatoes. It’s Piedmont’s definition of comfort food.

Brasato al Barolo, roasted beef with wine, one of the most typical food of the Piedmont region in Italy

Cheese: The Soul of the Mountains

The Piedmontese mountains and pastures give birth to some of Italy’s most characterful cheeses. Try Toma, smooth and nutty; Castelmagno, bold and crumbly; or Robiola di Roccaverano, soft and tangy from goat’s milk.

Locals often pair them with truffle honey and a glass of Nebbiolo — simple, rustic, and unforgettable.

Gianduia & Nutella: Sweet Genius from Alba

Piedmont doesn’t just make great food — it gave the world one of its most beloved treats. Thanks to the region’s abundant hazelnut groves, local chocolatiers in the 19th century began blending roasted hazelnuts with cocoa to create gianduia, a smooth, nutty chocolate that became a regional specialty.

Fast forward to the late 1960s, in the town of Alba, where Ferrero transformed that same idea into something iconic: Nutella. Originally born as pasta gianduja, a postwar creation to stretch scarce cocoa supplies, it evolved into the creamy hazelnut spread we all know today.

So when you spread Nutella on your toast, you’re actually tasting a piece of Piedmont’s sweet history — one that started among its hazelnut-covered hills.

Sweets & Bicerin: The Sweet Heart of Turin

When it’s time for dessert, Piedmont delivers in style.
Bonèt, a chocolate-and-amaretti pudding flavored with rum, is a nostalgic favorite that feels like a hug from the past. And baci di dama — "lady’s kisses" — are delicate hazelnut cookies joined by a touch of chocolate.

But if you find yourself in Turin, don’t leave without trying bicerin, the city’s iconic layered drink of espresso, chocolate, and cream. Sipped slowly in a historic café, it’s less a beverage and more a moment — warm, elegant, and distinctly Piedmontese.

A glass of Bicerin, a version of espresso coffee with cream that is one of the most typical thing in Turin, Italy

A Glass of Something Special

Of course, every meal here deserves a good wine. From the noble Barolo and Barbaresco to the friendly Barbera d’Asti or lighter Grignolino and sparkling Asti Spumante, Piedmont’s vineyards tell their own stories of soil, sun, and soul.

Wine isn’t just part of the meal — it’s part of life itself.

In the End - Best Food of Piemonte

Traveling through Piedmont is like stepping into a living cookbook — each valley and village offers something new to taste and a story to hear. From truffle-scented hills to cozy trattorias, this region invites you to slow down, eat well, and savor the beauty of tradition.

Come hungry, stay curious, and let Piedmont feed both your stomach and your spirit.

Plan Your Trip

If you’re planning a trip to Italy and want to discover the authentic flavors of Piedmont, we can help you craft unforgettable culinary experiences — from truffle hunts in Alba and vineyard tastings in the Langhe, to cooking classes and food tours in Turin.
Get in touch and let’s make your Italian adventure as rich and flavorful as the dishes of Piedmont.