Piedmont has a very ancient history and its gastronomic roots are deep and rooted in the history of this region.
Absolute protagonists are the various formats of fresh pasta which for centuries has fed entire generations, when these territories were still poor and little known.
In all Piedmont the breeding of cattle, sheep, pigs and chickens is a centuries-old tradition, and also in a peasant cuisine such as Piedmont, where vegetables have a leading role, meat dishes have always been among the most appreciated.
Choosing among the many dishes is difficult, but there are some typical Piedmontese recipes based on 'Fassona' meat to which it is difficult to say no if you want to honor the gastronomy of this region.
The great heritage of Piedmontese cheese production owes its variety to the many farms that populate the hilly, pre-Alpine and alpine areas of the region, where many breeds graze and reproduce, many of which are native, from cows, sheep and goats.
Furthermore, it is here that many delicacies from secular history originated, kept alive or reinvented thanks to the different generations that followed one another.