Some typical recipes that you can sample in the restaurants of the Piemonte area.

Acciughe al bagnet rosso (Anchovies in red sauce)

Ingredients for 6 people:

  • 30 anchovy fillets preserved in salt
  • 2 cloves of garlic
  • 1 sprig of parsley
  • 4 bay leaves
  • 600 g tomato sauce
  • 1 tbsp vinegar
  • 2 pinches of sugar
  • ½ glass of extra virgin olive oil

Heat the tomato sauce and, when it is almost fully cooked, add the sugar and a tablespoon of vinegar, which will give a slightly sweet and sour taste. Stir the sauce well and leave it to cool. Meanwhile clean the anchovies and wash off the salt under running water. Drain them well, dry them and place them on a serving plate. Chop the garlic, parsley and bay leaves and mix them with the oil. Stir the chopped herbs into the tomato sauce and spread it onto the anchovies, leaving them to rest for at least a couple of hours in the bagnetto (sauce). Serve accompanied with curls of butter and slices of toasted bread.


Carne cruda battuta al coltello (Raw meat beaten with a knife)

Ingredients for 6 people:

  • 400 g fassona breed veal thigh
  • 1 clove of garlic
  • the juice of half a lemon
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste

Chop the meat very finely on a cutting board using a heavy knife, such as a butcher’s knife. It is not recommended to use a meat grinder. Crush the clove of garlic. Place the minced meat on a plate and marinate it with two tablespoons of extra virgin olive oil, the lemon juice, the crushed garlic, and salt and pepper. Mix thoroughly and serve immediately. The choice of meat is very important: the veal thigh must be very lean.


Tajarin (Ribbon pasta)

Ingredients for 6 people:

  • 500 g sifted wheat flour
  • 2 whole eggs and 4 egg yolks
  • 1 tsp oil
  • 1 pinch salt

Knead all the ingredients carefully. Wrap the dough in a cloth previously dampened with lukewarm water and leave it to rest for about two hours. Knead the dough again, then roll it with a rolling pin until you have a very thin dough. Roll the pastry on itself, then cut with a knife so that you get very thin noodles. Open the bundle of tajarin (ribbons of pasta) and let them dry for a while. Cook them in salted water for about 3-4 minutes, drain, then toss with butter and sage or with butter and white truffles.


Coniglio all’Arneis (Rabbit cooked in Arneis)


  • 1 free-range rabbit cut into pieces
  • 2 carrots
  • 1 onion
  • 3 cloves of garlic
  • 3 bay leaves
  • 1 sprig of rosemary
  • salt
  • ½ bottle of Arneis
  • meat broth

Brown the rabbit pieces in the oil and garlic, add the chopped vegetables, let it reduce and deglaze with the wine, pouring in a little at a time. Cover with the broth, add the herbs and salt to taste. Cook on a very low heat for about two hours, ensuring that the sauce does not reduce too much.


Brutti ma buoni (“Ugly but good” hazelnut biscuits)


  • 6 egg whites
  • 600g icing sugar
  • 1 kg hazelnuts

Shell, toast, and peel the hazelnuts then roughly chop them by hand. Whisk the egg whites to form snowy peaks, add the sugar and finally the chopped nuts, which should be clearly visible in the mixture. Make lots of small balls and arrange them on greaseproof paper on a baking tray. Cook for about 20 minutes at 130-140° C in a fan-assisted oven. Immediately out from the oven the brutti ma buoni will be soft, leave them to dry until they harden.

[Recipes taken from “Le ricette delle Osterie d’Italia”]