February 22, 2006

Gusto de Piemonte Around the world attention is focused on snowboarding, ice dancing, alpine skiers, speed skaters and yes curling as all the Olympics continue in Torino (Turin) Italy . The Piemonte region, of which Tornio is the capital, is also a great spot for those with just dreams of Olympian style eating. Cuisine of this region is a dynamic blend of Italian mountain specialties and strong Gallic flavors due to its nearness to France. It’s no surprise then that in 1986 the Slow Food movement was born here. Piedmont has all the ingredients of a gastronomic feast--corn and rice grow in the fertile plains along the Po River; apricots, peaches, figs and kiwi in Cuneo and Langhe for the region’s prize, hazelnuts. The regional cuisine is a hybrid of Italian and fFrench translating to rich and hearty foods. In the south it is common to see trifola d'Alba (white truffles) accompanying some of Italy ’s best and greatest wines, Barolo and Barbaresco. Polenta is found in many a pot and it is celebrated annually at Il Polentone. A traditional Piedmontese dining tavola boasts a huge amount of food traditionally six course beginning with antipasti. No less than four types and often up to 10 different starters including bagna cauda, a type of vegetable fondue. You also find meals accompany by grissini (breadsticks) which were created here all in the effort to aid the digestion of Prince Vittorio Amadeo II the duke of Savoy. Risotti are also very popular given that the area...


what happens to the hole when the donut is gone?

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