Piedmont (Piemonte) is a large region in northwest Italy, ringed on three sides by the Alps and sloping down toward the Po Valley. Its capital, Turin, is a city of elegant arcades, royal palaces, and the landmark Mole Antonelliana. Beyond the city lie the UNESCO-listed vineyards of the Langhe, Roero, and Monferrato, home to Barolo and Barbaresco wines and Alba's prized white truffles, plus the serene shores of Lake Maggiore and Lake Orta. Piedmont is the birthplace of vermouth, gianduja chocolate, and the Slow Food movement.
Piedmont is one of Italy's great gastronomic regions, where the food culture is bound to the land, the seasons and the wine. From the hazelnut groves and white-truffle hills of the Langhe to the royal cafes of Turin, the cooking is rich, refined and unhurried. Signature ingredients include the prized white truffle of Alba (tartufo bianco), Castelmagno and Robiola cheeses, Carru's fassona beef eaten raw as battuta or vitello tonnato, Tonda Gentile hazelnuts, and a pantry of egg-rich tajarin pasta and stuffed agnolotti del plin. It is the birthplace of Slow Food (Bra) and of Barolo and Barbaresco, the Nebbiolo-based reds that anchor the region's tables, alongside Barbera, Dolcetto and the sparkling Moscato d'Asti. Turin adds its own layer of elegance with historic cafes, gianduiotto chocolate and the bicerin, the layered drink of coffee, chocolate and cream.
Must-try dishes
Iconic dishes that define Piedmont.
Agnolotti del Plin
Small hand-pinched stuffed pasta filled with roast meats, classically served with butter and sage or in a meat reduction
Tajarin al Tartufo
Thin egg-yolk-rich ribbon pasta, traditionally served simply with butter and shaved white truffle in autumn
Vitello Tonnato
Cold sliced veal under a creamy tuna, caper and anchovy sauce, a Piedmontese antipasto staple
Carne Cruda all'Albese
Hand-chopped raw fassona veal dressed with olive oil, lemon and salt, often topped with truffle in season
Brasato al Barolo
Beef braised slowly in Barolo wine until tender, served with its dark, reduced sauce
Bagna Cauda
A warm communal dip of garlic, anchovies and olive oil for raw and cooked vegetables, eaten in the colder months
Bonet
A baked chocolate, amaretti and rum custard pudding, the classic Piedmontese dessert
Risotto al Barolo
Creamy risotto cooked with Barolo or Nebbiolo wine, often finished with Castelmagno cheese
Finanziera
An old Piedmontese ragout of cockscombs, sweetbreads and offal in a wine-and-vinegar sauce
Panna Cotta
Silky cooked-cream dessert that originated in Piedmont, served with caramel or berry sauce
Top restaurants
Handpicked picks for the best dining experiences.
Restaurants by cuisine
Browse picks grouped by cuisine type.
Piedmontese
Cafe
Contemporary Piedmontese
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Food tours & tastings in Piedmont
Eat your way through Piedmont with a guide.
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Street food
Local flavours at affordable prices.
Gianduiotto
Turin's ingot-shaped chocolate of cocoa and Piedmont hazelnuts, sold in cafes and chocolatiers across the city
Grissini
Crisp hand-stretched breadsticks (grissini torinesi) born in Turin, served at almost every table
Farinata di Ceci
Chickpea-flour flatbread, called bela cauda locally, baked in a wood oven and sold by the slice
Tramezzini
Soft triangular crustless sandwiches, a Turin cafe tradition perfected at Caffe Mulassano
Food markets
Where locals shop and graze.
Mercato di Porta Palazzo
One of Europe's largest open-air markets, sprawling across Piazza della Repubblica with produce, cheese, meat and fish
Mercato Centrale Torino
Covered food hall inside the historic Porta Palazzo iron market with artisan stalls and regional specialities
Mercato di Alba
Saturday market in the heart of the Langhe truffle town, expanding into the famous truffle fair (Fiera del Tartufo) in autumn
Eataly Lingotto
The original Eataly megastore in a former Carpano vermouth factory, combining a market, food counters and restaurants
Dining etiquette & tips
Navigate the local food scene confidently.
Lunch generally runs 12:30-2:30 PM and dinner from around 7:30-8 PM; many kitchens close between services
White-truffle season peaks October to early December, when Alba and the Langhe are busiest and prices climb sharply
Book Langhe and Michelin tables well ahead in autumn; weekday dinners are easier than weekend lunches in harvest season
A coperto (cover charge) of about EUR 2-4 (about $2-4) per person is normal and is not a tip; rounding up 5-10% for good service is appreciated
Order regional wine by the glass to match courses; most Langhe restaurants pour excellent Barbera and Dolcetto affordably
Many traditional osterie close on Sunday evening and Monday, and some Langhe spots shut for winter, so check ahead
- Vegetarian
- Reasonable options exist, especially antipasti, vegetable flans (sformati), peperoni, risotto and pasta with butter and cheese or truffle, though much classic Piedmontese cooking is meat-heavy
- Vegan
- More limited; ask for dishes without butter, cheese or egg-rich pasta. Larger Turin restaurants and Eataly cater better to vegans than rural osterie
- Gluten free
- Increasingly available in Turin and Alba; ask for 'senza glutine'. Note that egg pasta, breaded dishes and grissini contain gluten, while risotto and polenta dishes are naturally gluten-free
Food budget guide
What to expect at different price points.
| Level | Price | Description |
|---|---|---|
| Budget | EUR 12-25 (about $13-27) per meal at a casual trattoria, cafe lunch or market food hall | Street food, local eateries, and simple restaurants. |
| Mid-range | $15-40/meal | Sit-down restaurants with good service and varied menus. |
| Upscale | $40+/meal | Fine dining, international cuisine, and premium experiences. |