Regions
Piedmont recipes
ChefEdit's collection of Piedmont cooking — recipes researched from many cited sources, with regional ingredient substitutes and explicit cultural notes for global kitchens.
2 recipes
Bagna càuda
Bagna Cauda
Bagna cauda is not a creamy dip. It is warm olive oil loaded with garlic and anchovy until the anchovies dissolve and the garlic turns so...
Vitello Tonnato
Vitello Tonnato
Vitello tonnato lives on contrast: cold, lean veal sliced thin enough to bend, then covered with a dense tuna sauce sharpened by anchovy,...