{"id":3977,"date":"2023-04-11T09:19:37","date_gmt":"2023-04-11T09:19:37","guid":{"rendered":"https:\/\/cantina-piemontese.it\/?page_id=3977"},"modified":"2026-10-11T16:28:31","modified_gmt":"2026-10-11T14:28:31","slug":"antico-piemonte","status":"publish","type":"page","link":"https:\/\/cantina-piemontese.it\/en\/antico-piemonte\/","title":{"rendered":"ANCIENT PIEDMONT"},"content":{"rendered":"
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\r\n\t\t\t\t\t\t\t\t\t\tPASTA FRESCA\t\t\t\t\t\t\t\t\t<\/h3>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\t\t\t\tTAGLIOLINI\nDal dialetto \u201ctajarin\u201d. Noi li prepariamo al brucio, ovvero un antico rag\u00f9 bianco piemontese, a base di manzo tagliato a coltello.\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t
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\r\n\t\t\t\t\t\t\t\t\t\tCIOCCOLATO\t\t\t\t\t\t\t\t\t<\/h3>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\t\t\t\tLe origini del cioccolato a Torino sono riconducibili al 1560. Fu questa infatti la data in cui Emanuele Filiberto di Savoia decise di festeggiare il trasferimento della capitale ducale da Chamb\u00e9ry a Torino servendo alla citt\u00e0 una tazza di cioccolata calda.\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t
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\r\n\t\t\t\t\t\t\t\t\t\tBRANDACUJUN\t\t\t\t\t\t\t\t\t<\/h3>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\t\t\t\tPietanza tipica della Cucina Ligure a base di baccal\u00e0 e patate con aglio pinoli e prezzemolo. Dal dialetto \"branda\": sbattuto e \"cujun\": baccal\u00e0.\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t
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\r\n\t\t\t\t\t\t\t\t\t\tCONIGLIO\t\t\t\t\t\t\t\t\t<\/h3>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\t\t\t\t CONIGLIO ALLA LIGURE
\nPiatto popolare tipico della Liguria, dove gli allevamenti di coniglio sono storicamente radicati e numerosi.\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t
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\r\n\t\t\t\t\t\t\t\t\t\tREBLOCHON\t\t\t\t\t\t\t\t\t<\/h3>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\t\t\t\tFormaggio a pasta pressata dal latte crudo di vacca. Viene prodotto in Alta Savoia. Le Vacche autorizzate per la sua produzione sono unicamente di razza Abbondanza, Tarina e Montbeliarde.\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t
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\r\n\t\t\t\t\t\t\t\t\t\tSALSICCIA\t\t\t\t\t\t\t\t\t<\/h3>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\t\t\t\tPreparata unicamente a Bra con 80% di carni magre di bovino e 20% pancetta di suino. In origine unicamente dibovino perch\u00e9 dedicata alla comunit\u00e0 ebraica del vicino comune di Cherasco. \t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t
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\r\n\t\t\t\t\t\t\t\t\t\tRISOTTO\t\t\t\t\t\t\t\t\t<\/h3>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\t\t\t\tRISOTTO ALLA MILANESE CON OSSOBUCO\nRigorosamente di vitello, \u00e8 realizzato secondo la classica tradizione milanese con cottura lenta al forno, che permette di fondere ed esaltarne tutti i sapori.\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Our idea of cuisine<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\tOver time, our gastronomic research on Piedmontese tradition led us to reflect on the fact that Piedmontese cuisine originated from a much larger territory than the current regional borders, encompassing other areas that were once part of the Kingdom of Sardinia.\n

\nThe Kingdom of Sardinia can be traced back to the Duchy of Savoy, which we consider the Inspirational Heart of all Piedmontese culinary tradition.\nSavoy, Upper Savoy (now part of France and French Switzerland), Maritime Alps, Nice, and the Republic of Genoa (Liguria and the French Riviera), Sardinia, present-day Piedmont, Valle d\u2019Aosta fino to Oltrep\u00f2 and Milan.\n

\nThis territory begins among the vineyards of Burgundy, crosses the Alps and its valleys rich in pastures, descends into the Langhe becoming Lomellina in the plains and Monferrato towards the Ligurian Apennines with its sea where Sardinia meets.\nA vast territory that includes seas, plains, hills, mountains, lakes, and rivers, which over time has generated a globally significant food and wine culture.\n

\nThe Savoy cuisine originates precisely in this geographic area, always seeking to synthesize Italy and France.This rich and dense territory of food and wine culture, we have decided to call it Antico Piemonte.\n

\nCantina Piemontese has always paid special attention to representing all the vine varieties of the region and the main regional dishes.Over time, we have delved into the research of raw materials that should be as territorial as possible.\n

\nMeat, Fish, Vegetables, Fruits, Spices, Dairy products, Flours, Rice, Preserves\u2026\nHowever, today Cantina Piemontese also explores the Great Italian Recipes from the Center and South, and therefore has decided to highlight in its menu the dishes that it considers to belong to Ancient Piedmont.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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PASTA FRESCA TAGLIOLINI Dal dialetto \u201ctajarin\u201d. Noi li prepariamo al brucio, ovvero un antico rag\u00f9 bianco piemontese, a base di manzo tagliato a coltello. CIOCCOLATO Le origini del cioccolato a Torino sono riconducibili al 1560. Fu questa infatti la data in cui Emanuele Filiberto di Savoia decise di festeggiare il trasferimento della capitale ducale da […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3977","page","type-page","status-publish","hentry"],"yoast_head":"\nAntico Piemonte - Cantina Piemontese<\/title>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Antico Piemonte - Cantina Piemontese\" \/>\n<meta property=\"og:description\" content=\"PASTA FRESCA TAGLIOLINI Dal dialetto \u201ctajarin\u201d. Noi li prepariamo al brucio, ovvero un antico rag\u00f9 bianco piemontese, a base di manzo tagliato a coltello. CIOCCOLATO Le origini del cioccolato a Torino sono riconducibili al 1560. 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Noi li prepariamo al brucio, ovvero un antico rag\u00f9 bianco piemontese, a base di manzo tagliato a coltello. CIOCCOLATO Le origini del cioccolato a Torino sono riconducibili al 1560. 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