Piedmont – Truffles, Barolo & the Soul of Northern Italy

Piedmont is one of Europe’s finest culinary regions. Nestled between the Alpine foothills and rolling hills, this region in northwestern Italy combines great wines, elegant cuisine, and deep-rooted culinary traditions. Piedmont is particularly famous for its fine red wines such as Barolo and Barbaresco, as well as for its unique truffle dishes and “cucina povera” – down-to-earth, aromatic everyday cuisine.

History & Wine Culture in Piedmont

Piedmont’s wines were already appreciated by the Romans, but the region reached its peak in the 19th century, when Barolo began its triumphant rise under the influence of French oenologists. Today, Piedmont is one of Italy’s most respected wine-growing regions—with numerous DOCG and DOC wines, a strong terroir focus, and small family-run wineries that have often operated on the same hills for generations.

The region is characterized by a diversity of microclimates, soils, and altitudes – ideal for grape varieties with character.

Grape varieties & stylistics

At the heart of Piedmontese viticulture is the Nebbiolo grape. It produces tannin-rich, age-worthy wines with a complex structure. Barbera, Dolcetto, and white grape varieties such as Arneis and Cortese (Gavi) also play an important role.

Typical wine styles of Piedmont:

• Barolo DOCG – “The King of Wines”, complex, spicy, with great aging potential.

• Barbaresco DOCG – More elegant and approachable than Barolo, but with similar finesse.

• Barbera d’Asti / d’Alba – Fruity, juicy, with good acidity and versatile.

• Dolcetto d’Alba – Soft, dark berry, ideal with everyday dishes.

• Gavi DOCG (Cortese) – Fresh, mineral white wine with floral notes.

• Moscato d’Asti – Fruity, sparkling sweet wine with a low alcohol content.

Piedmontese cuisine: refined and earthy at the same time

Piedmont’s cuisine is a true feast for the palate: a blend of peasant simplicity and aristocratic refinement. Along with meat, butter, and cheese, mushrooms, rice, hazelnuts, and, of course, truffles play a central role.

Typical dishes from Piedmont:

• Agnolotti del Plin – Pasta filled with veal, pork and vegetables

• Vitello tonnato – veal in tuna sauce, served cold.

• Tajarin al Tartufo – Fine egg pasta with butter and black truffle.

• Brasato al Barolo – Beef braised in Barolo.

• Bagna càuda – Warm anchovy and garlic cream for dipping raw vegetables.

• Bonet – A traditional dessert made from cocoa, amaretti and caramel.

Wine & Food: A Royal Combination

In Piedmont, the combination of wine and cuisine isn’t a gimmick, but a centuries-old cultural achievement. Nebbiolo wines like Barolo or Barbaresco reveal their full depth with braised dishes or truffle pasta, while Barbera pairs wonderfully with antipasti or vitello tonnato. White wines like Gavi or Arneis also perfectly complement the region’s finer, fresher dishes.

Top 10 Piedmontese recipes with wine recommendations – Enjoyment & Food pairing from Piedmont

Tajarin al Tartufo

Piedmontese pasta art – wine and food in exquisite perfection Wine with food is at [...]

18
Aug

Agnolotti del Plin

Piedmontese pasta classic: wine and food in elegant harmony Wine with food plays a leading [...]

18
Aug

Brasato al Barolo

Piedmontese roast beef – wine and food in perfect harmony Wine with food and the [...]

17
Aug

Latest food recommendations for wines from Piedmont

Tajarin al Tartufo

Piedmontese pasta art – wine and food in exquisite perfection Wine with food is at [...]

18
Aug

Agnolotti del Plin

Piedmontese pasta classic: wine and food in elegant harmony Wine with food plays a leading [...]

18
Aug

Brasato al Barolo

Piedmontese roast beef – wine and food in perfect harmony Wine with food and the [...]

17
Aug

Fruity apricot galette with thyme crumble

Summery-sweet pastries with a Mediterranean twist Wine with food is especially enjoyable when fruit, acidity [...]

14
Jul

Fregola salad with cherry tomatoes, mozzarella & basil (served cold)

Summer freshness with Mediterranean flair This fregola salad is a prime example of Mediterranean cuisine: [...]

30
Jun

Cannelloni with ricotta, spinach & lemon parmesan cream (served cold)

Mediterranean freshness meets creamy filling – a summer hit from the oven A cold pasta [...]

26
Jun

Pappardelle with peas, mint & ricotta salata

Fresh flavors, creamy cheese and a hint of mint – perfect for warm days This [...]

25
Jun

Spaghettoni with lemon, spring onions & bottarga

Fresh citrus notes, salty elegance and aromatic depth – a Mediterranean summer dream Tender spaghetti [...]

25
Jun

Beef carpaccio with parmesan & lemon-olive oil

Summer classic with a freshness kick and elegant acidity Thinly sliced fillet of beef meets [...]

24
Jun

Beef burger with goat’s cheese & fig chutney

Spicy gourmet burger with sweet chutney Juicy beef burger topped with creamy goat’s cheese and [...]

18
Jun

Lamb chops with rosemary, lemon zest & garlic

Viennese feeling on the plate – Mediterranean flavour Tender lamb chops, marinated with fresh rosemary, [...]

17
Jun

Grilled salsiccia with fennel and herbs

Mediterranean grilling pleasure: Spicy salsiccia meets aromatic fennel – perfectly accompanied by a full-bodied Primitivo [...]

09
May

Grilled currywurst with smoky tomato and chilli ketchup

The German street food classic reinterpreted – perfectly accompanied by a strong Dornfelder from the [...]

08
May

BBQ jackfruit burger with smoky BBQ sauce

A vegan treat from the grill – savoury, smoky and irresistible This BBQ jackfruit burger [...]

25
Apr

Grilled portobello mushrooms with balsamic reduction

A flavoursome, vegetarian barbecue dish with Italian flair Meaty portobello mushrooms marinated in a mixture [...]

25
Apr

BBQ pork belly with Asian five-spice marinade

An aromatic BBQ dish with a Far Eastern flavour Tender pork belly, marinated in a [...]

25
Apr

Grilled duck breast with honey-chilli glaze

A sophisticated BBQ dish with a sweet and spicy flavour Tender duck breast fillets are [...]

25
Apr

Baked aubergines with tomato and herb couscous (vegan)

Mediterranean flavour meets vegan lightness This aromatic dish combines oven-baked aubergines with a fresh tomato [...]

16
Apr

Easter almond cake with rhubarb compote

Sweet Easter finale with a sparkling companion Delicate almond cake with a crispy crust, served [...]

07
Apr

Lemon roast rabbit with spring peas

Tender veal with fresh citrus notes Tender saddle of veal with a crispy lemon crust, [...]

06
Apr

Spring hare (saddle of hare) with morels & wild garlic dumplings

Game dish with French charm Tender saddle of hare with fine morels in a red [...]

03
Apr

Spring vegetable lasagne with béchamel & peas

Vegetarian delicacy with Austrian wine Layered with fresh spring vegetables, creamy béchamel sauce and crunchy [...]

02
Apr

Easter salmon in puff pastry with cream cheese & spinach

Festive fish dish with Burgundian elegance Tender salmon wrapped in crispy puff pastry, filled with [...]

02
Apr

Easter lamb ragout with spring vegetables & thyme

Classic festive dish with southern French charm Tender lamb in a spicy red wine sauce [...]

02
Apr