A name in Piedmont for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
A name in Piedmont for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
A name in Piedmont for the Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.
A traditional drink of Turin consisting of espresso coffee, chocolate and milk served in layers in a small rounded glass. It takes its name from the Piedmontese for thesmall glass. The beverage has been known since the eighteenth-century and was famously praised by Alexandre Dumas in 1852. It is believed to be based on the seventeenth-century drink "Bavareisa": the key distinction being that in a bicerin the three components are carefully layered in the glass rather than being mixed together. The Caffè Al Bicerin has been serving the drink in Torino's Piazza della Consolata since the eighteenth century, and some authorities believe that the drink was invented there. Others believe that it originated around 1704 in the Caffè Fiorio which still stands on what is now Via Po.
A name in Piedmont for a beef cut taken from the topside containing the gastrocnemius muscle, the muscle at the back of the thigh of the beast. This joint is good for stewing.
A name in Piedmont for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
