Recipes from Piedmont, Italy

by0| PUBLISHED Jun 2, 2014 8:12 PM
Recipes from Piedmont, Italy
Light and airy, with a subtle squash flavor, zucchini blossoms are wonderful to cook; they make a flavorful, delicate appetizer when stuffed with salty anchovies and fried. Landon Nordeman
Share

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.