Provenance Technique Library

Langhe, Piedmont Techniques

3 techniques from Langhe, Piedmont cuisine

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Langhe, Piedmont

Agnolotti Piemontesi al Plin con Arrosto

Langhe, Piedmont

Agnolotti al plin ('pinched' in Piemontese) are the iconic stuffed pasta of the Langhe: tiny, almost square parcels of egg pasta filled with a slow-braised mixture of veal, pork, and rabbit, with spinach, Parmigiano, and a scraping of the roasting pan juices. The plin (pinch) seals them with a characteristic pinch-crease. They are among the most technically demanding of Italian stuffed pastas — the filling is cooked and seasoned before use, and the size (each piece the width of a thumb) requires dexterity. Dressed in drippings from the roast, butter, and sage, or sometimes simply in brodo.

Piedmont — Pasta & Primi →

Stufato di Manzo al Barolo con Gremolata Piemontese

Langhe, Piedmont

The great Barolo wine braise of Piedmont: beef cheek or brisket marinaded overnight in Barolo with carrot, celery, onion, and juniper, then braised for 3–4 hours until the collagen has melted and the meat yields to a gentle pressure. The wine — at least a half bottle per 500g of meat — reduces to a sauce of extraordinary complexity. A Piemontese gremolata (lemon zest, rosemary, garlic — not the Italian parsley version) is scattered over the plated meat.

Piedmont — Meat & Secondi →

Tonno di Coniglio Piemontese sott'Olio

Langhe, Piedmont

One of the most original Piemontese preparations: rabbit poached gently in white wine, herbs, and aromatics until very tender, then pressed firmly into jars and covered with good olive oil. The olive oil slowly penetrates the meat over 24–48 hours, creating a texture astonishingly similar to oil-packed tuna — hence the name. Eaten cold as an antipasto, sliced and dressed with capers, anchovies, and a squeeze of lemon. A preservation technique born of practical economy that produces something remarkable.

Piedmont — Preserved & Antipasti →