Cucina Piemontese

Located in the northwest corner of Italy, the Piedmont region is surrounded by the Alps on three sides (the name means "at the foot of the mountains"). For years, it was known more for industry than cuisine, but more recently, it has become recognized for wonderful food and wine. Piedmontese cooking is marked by a reverence for beef, butter, cream, and truffles, as well as humbler ingredients, such as pasta, polenta, and root vegetables. These foods are showcased in this collection of traditional recipes. Beginning with antipasti of Cipolline in Agro Dolce (Sweet-and_sour Onions) or Acciunghe al Verde (Anchovies in Green Sauce), journey throught he region with Tajarin con Sugo Burro e Salvia (Egg Pasta with Butter and Sage Sauce) and Brasato al Vino Rosso (Beef Cooked in Red Wine). Conclude with one of Piedmont's famous desserts, such as Budino delle Langhe (Panna Cotta) and Zuppa Inglese (Ladyfinger Cake). B/W and color photography underscore the beauty and flavor of this cuisine.