Piedmontese cuisine

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Piedmontese cuisine is the style of cooking in the Piedmont region, which borders France and Switzerland. Piedmontese cuisine is partly influenced by French cuisine, as demonstrated by the importance of appetizers, a set of courses that precede what is traditionally called a first course and are aimed at whetting the appetite. In France these courses are fewer and are called entrées. It is the region in Italy with the largest number of cheeses and wines. The most prestigious Italian culinary school, the University of Gastronomic Sciences, was founded in Piedmont. Similar to other Northern Italian cuisines, veal, wine, and butter are among the main ingredients used in cooking. Some well-known dishes include agnolotti, vitello tonnato (also popular in Argentina), and bagna càuda. Piedmont is also credited for the well-known pasta dish tagliolini (tajarin in Piedmontese). Tagliolini are a type of egg pasta normally made fresh by hand. According to Italian writer and journalist Massimo Alberini...

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