Recipes from Piedmont, Italy

Located between the Alps and the Ligurian Apennines, Piedmont made its modern culinary mark in 1986, when Carlo Petrini started Italy’s Slow Food movement in response to a McDonald’s opening in Rome. But Piedmont’s culinary timbre was formed centuries ago: Shaped by the influences of both French and Italian cooking, the food is rustic but refined, and not shy about butter, cream, and cheese. These 8 recipes, which first appeared in our June/July 2014 issue with Sophie Brickman’s story The Feast of Life, showcase the elegance and simplicity of Piedmont’s cuisine.

Corzetti Pasta with Dried Mushroom Ragù

The silver-dollar-size rounds of corzetti (sometimes called croxetti) are elevated with a mushroom sauce bolstered by a savory veal stock. Get the recipe for Corzetti Pasta with Dried Mushroom Ragù »

Amaretti Peach Tart (Crostata di Pesche Cotte e Amaretti)

Amaretti Peach Tart (Crostata di Pesche Cotte e Amaretti)

Fried Anchovy-Stuffed Zucchini Blossoms

For this simple Italian hors d’oeuvre, delicate zucchini flowers are filled with salty anchovy fillets and batter-fried.

Lemon-Rosemary Risotto

Fragrant rosemary and lemon are added to this risotto after it is cooked.

Moscato and Peach Gelée

This refreshing gelée gets its light, fruity flavor from ripe peaches and semisweet fizzy moscato wine.

Baked Peaches with Crushed Amaretti Cookies (Pesche Ripiene al Forno)

Crushed amaretti cookies lend nutty depth to sweet mashed peaches in this simple dessert.

Zucchini, Onion and Ricotta Pie (Torta Salata di Zucchine e Cipolle)

Squash, peppers, or eggplant can be substituted for the zucchini in this simple, savory summer pie. Get the recipe for Zucchini, Onion and Ricotta Pie (Torta Salata di Zucchine e Cipolle) »

Vitello Tonnato (Veal with Tuna-Caper Sauce)

In this classic dish, cold sliced veal is served under a blanket of creamy tuna mayonnaise.