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Italian

CSCA - Piedmont

TermDefinition
GNOCCHI DI PATATE Potato gnocchi
CHICKEN MARENGO A sauté of chicken named after a Napoleonic victory.
BRASATO AL BAROLO Beef braised in Barolo wine.
TRIFOLA D'ALBA (Tuber Magnatum Pico) Famous white truffle found in the province of Alba.
GOBBI Variety of cardoon (thistle-like vegetable, flavor of artichoke hearts), popular vegetable in Piedmont. They are one of the vegetables traditionally dipped in Bagna Cauda.
CHEESES FROM PIEDMONT Bra DOP (Cow), Castelmagno DOP (Cow), Fontina DOP (Cow), Toma DOP (Cow), Robiola di Roccaverano DOP (Cow & Goat or Sheep), Murrazzano (Sheep)
BRA (DOP) Bra is a raw cows’ milk cheese that takes its name from a small rural town in the province of Cuneo.
CASTELMAGNO (DOP Castelmagno is a round, cow’s, goat’s and sheep’s milk cheese, made from the milk of two successive milkings. Castelmagno is produced in the province of Cuneo.
FONTINA (DOP) Fontina, a prized cheese since Renaissance times, is the signature product of the Valle d’Aosta. Fontina is produced only in the Valle d’Aosta.
TOMA PIEMONTESE (DOP) A round, semi-cooked cows’ milk cheese made with whole or partially skimmed milk.
ROBIOLA DI ROCCAVERANO (DOP) A fresh, soft, round, full-fat cheese made with cows’ milk with the addition of sheep’s or goat’s milk.
MURRAZZANO Fresh cheese made from sheep’s milk (sometimes combined with cow’s milk). A flat cylindrical shape is ripened for 4 to 10 days. The taste is mainly sweet and fine.
GROLLA D'AMICIZIA “Bowl of Friendship” Coffee and grappa served in a traditional bulbous wooden loving cup, shaped like a multi-spouted teapot, and drunk in the Aosta Valley and Piedmont.
TONDA GENTILE DELLE LANGHE Variety of Piedmontese hazelnut with superior taste and texture.
BAGNA CAUDA Hot bath (liquid dip) of butter, olive oil, anchovies and garlic served with a crudité of vegetables, more specifically with cardoons.
FONDUTA Fontina cheese soaked in milk and heated, enriched with egg yolks (liaison) and melted until it spins a thread.
GRISSINI Italian breadsticks originally from Turin and known all over the world. The Piedmontese like hand pulled thin, crisp, and long grissini.
GIANDUJA Chocolate/hazelnut (Gianduiotti, Baci candy, desserts, pudding).
NEBBIOLO Grape varietal indigenous to the Piedmont region. Derives from the word Nebbia, meaning “fog.”
POLENTA Cornmeal mush.
PANIZZA (Paniscia) a signature dish from the province of Novara, consisting of rice with beans, vegetables, lard, salame, liver and wine.
RISO ALLA PIEMONTESE Risotto with white truffles.
WINES FROM PIEDMONT Barolo DOCG, Barbaresco DOCG, Asti Spumante, Muscato d'Asti
SPIRIT FROM PIEDMONT Vermouth
BAROLO D.O.C.G., BARBARESCO D.O.C.G., GATTINARA D.O.C.G. Some of the most prestigious red wines made from the Nebbiolo grape.
ASTI SPUMANTE Sparkling dessert wine made from Moscato Bianco grapes.
MOSCATO D’ASTI Still dessert wine made from Moscato Bianco grapes.
VERMOUTH Famous torinese aperitif.
Created by: CSCAStudy