Caraglio garlic Sweet and digestible aromatic garlic.
Costigliole apricot Medium-large size, yellow-orange with red nuances, sweet-acid, very juicy and delicate.
Cuneo chestnuts Sweet and delicate, they can be eaten both fresh and dry.
Saluzzo kiwi Strong and tannic in flavour.
Cuneo red apple Sweet-acid, aromatic, juicy and crunchy.
Piemonte hazelnut Rich in unsaturated fats, fibres, minerals, vitamins and phytonutrients.
Mountain potato Blue, purple, pink or red, rich in starch, they are perfect for the preparation of dumplings.
Capriglio pepper Sweet, thick and juicy.
Alba white truffle Aromatic and sometimes a bit spicy.
Cured meats
Salam d'la Duja Sausage prepared with pork shoulder and cheek meat, pepper, spices and red wine, preserved in pork fat.
Ossola Valley bresaola Aged beef thigh aromatized with pepper.
Salame Piemonte IGP Pork thigh, shoulder, cheek, neck and lard aromatized with spices, garlic, mutmeg and red wine.
Fidighina Pork liver, cheek and jaw aromatized with pepper, cloves, nutmeg, lemon, sugar and red wine.
Cheese
Roccaverano robiola cheese Fresh and soft, made with goat milk.
Castelmagno cheese Alpine mixed milk cheese with a strong and complex texture.
Toma cheese Flat, consistent, compact and friable cow milk cheese.
Gorgonzola cheese Blue cheese with a soft texture.
Dishes
Novara paniscia Risotto with Roma rice, salam d'la duja, savoy cabbage, beans and a splash of tomato sauce.
Tapulone 8-hour stewed donkey meat.
Fritto misto, piedmontese style Deep-fried veal liver, lungs, brain and sweetbreads, sweet semolina, bitter-almond biscuits and apples.
Bollito misto, piedmontese style Seven main pieces of beaf meat served boiled with seven sauces and various side dishes.
Bagna cauda Longly and patiently simmered sauce, made with garlic, extra vergin olive oil and anchovies, generally eaten with raw or cooked vegetables.