Piemonte
Pasta shapes from Piedmont
Piedmont is one of the 20 regions of Italy, located in the Northwest of the country.
- Shapes
- 3
- With a full profile
- 3
- Families
- ribbons, stuffed
- Egg dough
- 3
- Sauces
- 1
- Classic plates
- 10
The cooking of the region
Piedmontese cuisine is the style of cooking in the Piedmont region, which borders France and Switzerland. Piedmontese cuisine is partly influenced by French cuisine, as demonstrated by the importance of appetizers, a set of courses that precede what is traditionally called a first course and are aimed at whetting the appetite. In France these courses are fewer and are called entrées.
Sauces from Piedmont
3 shapes from Piedmont
Agnolotti
Stuffed · Piedmont
small pillow of roast meat filling, folded from one sheet and cut
Tagliolini
Ribbons · Piedmont
very narrow egg ribbon, 2 to 3 mm wide
Tajarin
Ribbons · Piedmont
hair-thin golden egg ribbon
Classic plates of Piedmont
Every dish the shape profiles of this region name, with the shape and, where we have it, the sauce.
- Agnolotti al burro e salviaAgnolotti · Butter and sage
- Agnolotti al tovaglioloAgnolotti
- Agnolotti del plin al sugo d'arrostoAgnolotti
- Tagliolini al limoneTagliolini
- Tagliolini al ragu di carne arrostoTagliolini · Meat ragu
- Tagliolini in brodoTagliolini · In brodo
- Tajarin al burroTajarin
- Tajarin al burro e tartufoTagliolini
- Tajarin al sugo d'arrostoTajarin
- Tajarin al tartufo biancoTajarin
Sources
- A shape belongs to a region by the origin in its record: the Wikipedia list of pasta, the Wikidata item, and the regional cookbooks named on the shape page.
- Piedmont, Wikipedia, CC BY-SA 4.0. Wikidata Q1216.
- Piedmontese cuisine, Wikipedia, CC BY-SA 4.0.