Vellutata di Cavolfiore, Parmigiano Reggiano e Nocciole Story of the Dish Cauliflower has long been part of the Italian winter table, where it is boiled, gratinéed, fried, baked, tossed with pasta, and added to soups. Its mild brassica flavor is ideal for a vellutata because the vegetable itself supplies substantial body. Parmigiano adds umami, while toasted hazelnuts introduce a northern Italian accent and the crunch needed to contrast with the smooth soup. The word vellutat

Around Italy: Piemonte, Where Italy Meets the Alps and the Vineyards Piemonte is one of Italy’s great regions of landscape, wine, food, industry, and history. From Torino and the royal residences of the House of Savoy to the vineyards of Langhe, Roero, and Monferrato, the region moves from Alpine valleys to rice fields, hazelnut groves, truffle country, and some of the most celebrated wine hills in the world. Torino, the Elegant Capital Torino is a city of broad avenues, arca