The most famous speciality of the regional cuisine is the “bagna cauda”: a hot dip made of with garlic, olive oil, anchovies, butter and cream. Other excellent dishes are the great mixed fry, braised beef in Barolo wine, civet of hare and a wide array of cheeses: toma, robiola, castelmagno, bruss from the Langhe and sernium from Biella.
The region’s dessert are delicious and famous everywhere: the chocolates of Turin (unforgettable are the exquisite gianduiotti chocolates made with hazelnuts from Langhe and Monferrato) and Cuneo (with rum or candied chestnuts); the biscuits of Novara, Vercelli (bicciolani), Casale (crumiri), Alessandria and Asti (baci di dama) and Novi (almond amaretti) and the nougat from Alba.
Finally, some internationally-renowned products like bread-sticks and vermouth from Turin.
And Piedmont produces some of the finest red wines of Italy: Barolo, Barbaresco, Gattinara, Ghemme, Nebbiolo, Freisa, Grignolino, Barbera and Dolcetto.
