A name in Piedmont for the fianchetto, a beef cut taken from the flank just inside the hind limb and consisting of the tensor fascialata muscle.
A name in Piedmont for the saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette.
A name in Piedmont for the St George's mushroom. A small white or cream mushroom that appears in parts of Europe around St George's Day on 23rd April.
A dish from Piedmont of snails cooked in wine with sausage and generally served with polenta.
