{"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\/fr\/antico-piemonte\/","title":{"rendered":"ANCIEN PI\u00c9MONT"},"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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La nostra idea di cucina<\/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\tAu fil du temps, notre recherche gastronomique sur la tradition pi\u00e9montaise nous a conduit \u00e0 r\u00e9fl\u00e9chir que la cuisine pi\u00e9montaise remontait \u00e0 un territoire beaucoup plus vaste que les actuels confinements r\u00e9gionaux, comprenant d\u2019autres territoires qui faisaient autrefois partie du Royaume de Sardaigne.\n

\nLe Royaume de Sardaigne est attribu\u00e9 au Duch\u00e9 de Savoie que nous consid\u00e9rons comme le C\u0153ur Inspirant de toute la tradition \u0153nogastronomique pi\u00e9montaise.\nSavoie, Haute-Savoie, (aujourd\u2019hui en partie en France et en Suisse fran\u00e7aise), Alpes Maritimes, Nice et R\u00e9publique de G\u00eanes (Ligurie et C\u00f4te d\u2019Azur), Sardaigne, l\u2019actuel Pi\u00e9mont, Vall\u00e9e d\u2019Aoste finissant \u00e0 l\u2019Oltrep\u00f2 et \u00e0 Milan.\n

\nUn territoire qui commence par les vignes de Bourgogne, traverse les Alpes et ses vall\u00e9es riches en p\u00e2turages, descend dans les Langhe pour devenir la Lomellina en plaine et le Monferrato vers l\u2019Apennin Ligure avec sa mer o\u00f9 la Sardaigne se trouve.\nUn vaste territoire comprenant Mers, Plaines, Collines, Montagnes, Lacs et Rivi\u00e8res, qui a\nengendr\u00e9 au fil du temps une culture \u0153nogastronomique d\u2019importance mondiale.\n

\nLa cuisine savoyarde na\u00eet justement dans cette r\u00e9gion g\u00e9ographique, cherchant toujours \u00e0 faire la synth\u00e8se entre l\u2019Italie et la France. Ce territoire si riche et dense en culture \u0153nogastronomique, nous avons d\u00e9cid\u00e9 de l\u2019appeler Antico Piemonte.\n

\nCantina Piemontese a toujours port\u00e9 une attention particuli\u00e8re \u00e0 repr\u00e9senter tous les c\u00e9pages\nde la r\u00e9gion et les plats r\u00e9gionaux principaux. Au fil du temps, nous avons approfondi la recherche des mati\u00e8res premi\u00e8res qui doivent \u00eatre autant que possible locales.\n

\nViandes, Poissons, L\u00e9gumes, Fruits, \u00c9pices, Produits laitiers, Farines, Riz, Conserves\u2026\nAujourd\u2019hui cependant, Cantina Piemontese se tourne \u00e9galement vers les Grandes Recettes italiennes du Centre et du Sud, et a donc d\u00e9cid\u00e9 de mettre en avant dans son menu les plats qu\u2019elle consid\u00e8re appartenir \u00e0 l\u2019Antico Piemonte.\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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\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\t\t<\/div>","protected":false},"excerpt":{"rendered":"

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=\"fr_FR\" \/>\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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