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A Tour of Italy in the Kitchen, Part 17: Piedmont

In Italian, Piedmont means ‘at the foot of the mountain’. Originally inhabited by Celtic tribes, it was later absorbed by the Romans.

Sometimes referred to as ‘Tuscany without the tourists’, Piedmont bears more than a passing resemblance even though many visitors bypass this picturesque region.

In-the-know connoisseurs seek out Piedmont’s white truffles, hazelnuts, and chocolates. The abundance of fresh produce and artisan traditions inspired the Slow Food Movement in the US, which is based on savouring the simple pleasures in life – an art which the Piedmontese have perfected.

Piedmont is also forging a new identity as its most progressive restaurant region, where young local chefs have been playing catch-up (and forming close ties) with Spain’s avant-gardists.

Piedmont is the region that produces the largest number of best known, noble, and world-appreciated prize-winning wines, such as Barbera, Barolo, Barbaresco, Dolcetto, Nebbiolo, Grignolino, Malvasia, and Asti Spumante among others. Vermouth is another Piedmont creation that achieved worldwide fame, first created in a wine shop near the Turin Stock Exchange.

Carmelo’s includes several Piedmont wines on our wine list:  Barbera, Barolo, Barbaresco, Dolcetto and Asti Spumante

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