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 with 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

Braised veal shank with lemon risotto (Ossobuco alla Milanese)

A Piedmontese classic: the powerful alliance of wine and food Ossobuco alla Milanese, the braised [...]

16
Dec

Panna Cotta

Delicious cream dessert at its finest Wine with food can hardly be celebrated more refinedly [...]

26
Aug

Bonet

Piedmontese dessert tradition meets sweet wine Wine with food takes the perfect harmony between wine [...]

26
Aug

Paniscia di Novara

Hearty risotto enjoyment from Piedmont: Paniscia and wine with your meal Wine with food means [...]

26
Aug

Fritto Misto Piemontese

Italian classics in a golden dress – wine and food as a feast for all [...]

25
Aug

Carne Cruda all’Albese

Piedmontese raw food art – wine and food as a synphony of natural flavors Wine [...]

25
Aug

Vitello Tonnato

The perfect interplay – wine and food as a moment of pleasure Wine with food [...]

25
Aug

Bagna Cauda

Northern Italian pleasure – wine and food elegantly combined Wine with food is more than [...]

23
Aug

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

Latest food recommendations for wines from Piedmont

Bacalao a la Llauna (stockfish from the oven)

Catalan tradition meets sophisticated oven cuisine When it comes to the ideal wine to accompany [...]

07
Jan

Tripas à moda do Porto (tripe stew)

The culinary heart of Porto in a powerful combination Making the right choice of wine [...]

05
Jan

Curd cheese pancakes with roasted apricots

A fluffy dessert highlight of Alpine pastry cuisine The perfect wine with food also enhances [...]

30
Dec

Blunz’n-Gröstl with marjoram & apple cider vinegar onions

A rustic classic of pub cuisine reinterpreted Finding the perfect wine to accompany a hearty [...]

30
Dec

Wachau apricot dumplings

A sweet masterpiece from the UNESCO World Heritage region Wachau apricot dumplings are an absolute [...]

30
Dec

Pasta with truffle cream & parmesan

Luxurious pasta enjoyment with the scent of fine truffles The harmonious interplay of the finest [...]

22
Dec

Christmas leg of venison with cranberry jus & pumpkin gnocchi

Festive game flavors: The spicy perfection of wine and food Christmas leg of venison, braised [...]

16
Dec

Braised veal shank with lemon risotto (Ossobuco alla Milanese)

A Piedmontese classic: the powerful alliance of wine and food Ossobuco alla Milanese, the braised [...]

16
Dec

Wild boar goulash with cranberry cream & spaetzle

Autumn heartiness: the perfect combination of wine and food Wild boar goulash is a warming, [...]

12
Dec

Veal medallions with morel cream & spaetzle

Classic gourmet cuisine with mushroom flavors and tender veal With this dish, Wein zum Essen [...]

04
Dec

Winter apple casserole with cinnamon

Fragrant casserole for cold days With this winter apple casserole with cinnamon, wine with food [...]

03
Dec

Braised oxtail with root vegetables

Slowly braised treat for cold days Wine with food is to be taken literally here: [...]

03
Dec

Chili sin carne with cocoa & chickpeas

Aromatic hot food for every season Wine with food is a central keyword here, as [...]

21
Nov

Chestnut and lentil stew with root vegetables

Warming autumn cuisine and aromatic wine accompaniment Wine with food is the heart of this [...]

17
Nov

Caparrones con chorizo (red beans with paprika sausage)

Spanish soul food for wine and food lovers Wine with food means enjoyment through the [...]

06
Nov

Veal stew with herbs & parsnips

Delicately braised – finely seasoned – wintery delight Wine with food shows how harmoniously wine [...]

03
Nov

Hiffenmark doughnuts (with rosehip jam)

Franconian dessert meets wine and food Wine with food and fine doughnuts with rosehip jam [...]

31
Oct

Franconian Schäufele

Tender pork, crispy crust & Franconia in a glass Wine with food is a must [...]

29
Oct

Veal stew with porcini mushrooms & tagliatelle

Autumnal delight with fine veal and mushroom flavors A classic example of wine with food: [...]

28
Oct

Pasta al Tartufo Nero – Tagliolini with black truffle & butter

Noble simplicity – how luxury and understatement merge on the plate Wine with food shows [...]

20
Oct

Saddle of venison wrapped in herbs with celeriac puree & red wine shallots

Aroma composition meets elegance – a pleasure on a grand scale Wine with food means [...]

06
Oct

Stuffed peppers with wild mushroom risotto

Mediterranean meets forest cuisine – an aromatic fall dish Wine with food means finding the [...]

03
Oct

Saddle of wild boar with black salsify purée & port wine jus

Autumn cuisine with game, roots and elegance Wine with food always means searching for harmony [...]

02
Oct

Venison goulash with chestnuts & cranberry sauce

Autumn game dish with depth, warmth and elegance Wine with food thrives on balance, depth [...]

01
Oct