Provenance / Canons / Italian / Piedmont Meat Secondi

Piedmont Meat Secondi

Italian Canon

12 entries

Bollito Misto Piemontese

Bollito misto piemontese is the supreme meat dish of Piedmont—a magnificent platter of seven boiled …

Brasato al Barolo

Brasato al Barolo is Piedmont's noblest braise—a whole cut of beef (typically a rump, eye of round, …

Carne Cruda all'Albese

Carne cruda all'albese is Piedmont's raw beef dish—an elegant preparation of hand-cut (never ground)…

Finanziera — Giblets and Sweetbreads in a Madeira Sauce

Finanziera is the aristocratic giblet preparation of Turin, associated with the Savoy royal court an…

Turin, Piedmont — specifi

Fritto Misto Piemontese — Piedmontese Mixed Fry with Sweet and Savoury

Fritto misto piemontese is the most ambitious mixed-fry preparation in Italian cooking — not a simpl…

Piedmont — fritto misto p

Lesso Misto alla Piemontese con Bagnet Verd e Ross

The grand Piemontese boiled meats presentation: multiple cuts of beef (brisket, tongue, cotechino, a…

Piedmont (widespread)

Lumache alla Bourguignonne Piemontese con Erbe Alpine

Snails (Helix pomatia, harvested from the Langhe and Monferrato vineyards) prepared in the Piemontes…

Langhe and Monferrato, Pi

Polpette di Bollito — Boiled Meat Patties from Leftover Bollito Misto

Polpette di bollito (or friciula in Piemontese dialect) are the Monday preparation that follows Sund…

Piedmont and the Po valle

Stufato di Manzo al Barolo con Gremolata Piemontese

The great Barolo wine braise of Piedmont: beef cheek or brisket marinaded overnight in Barolo with c…

Langhe, Piedmont

Vitello Tonnato

Vitello tonnato is Piedmont's great summer dish—cold sliced veal blanketed in a creamy, tangy tuna s…

Vitello Tonnato Piemontese

Piedmont's most celebrated cold dish: veal (noce or scamone cut) cooked gently then sliced paper-thi…

Vitello Tonnato — The Correct Technique

Vitello tonnato is cold roasted or poached veal served with a smooth, pale sauce of tuna, capers, an…

Piedmont — specifically t