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Italian
CSCA - Piedmont
| Term | Definition |
|---|---|
| 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. |
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