Bistecca di Cavallo alla Griglia con Rosmarino e Aglio (Italian Grilled Horse Steak with Rosemary and Garlic) A horse steak is the fastest piece of red meat you will ever put on a grill, and almost every failure with it comes from treating it like beef. Horse muscle carries one to three percent fat and no intramuscular marbling at all, so there is no melting fat to buy you time. What a ribeye forgives, a bistecca di cavallo punishes within thirty seconds. The recipe is built

Province of Novara, Piedmont — a territory shaped by rice fields, lakes, Alpine foothills and a distinct northern Italian food culture. Chef Matteo Ridoni — La RiMa, Novara The Province of Novara is one of Piedmont’s most varied gastronomic territories, stretching from the rice fields surrounding Novara to Borgomanero and the extraordinary landscape of Lake Orta. Its cuisine is built around rice, Gorgonzola, Nebbiolo-based wines, salame della duja, tapulone, freshwater fish,

A regional dining guide focused on established restaurants, local cuisine and the character of the province. Erika Gotta, chef at La Bursch in Campiglia Cervo — one of the leading contemporary voices of the Province of Biella. The Province of Biella is one of Piedmont’s most distinctive gastronomic territories. Smaller and less internationally famous than the Langhe, it combines mountain cooking, Alpine cheeses, polenta, Fassona beef, freshwater traditions, historic villages