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

A regional dining guide focused on established restaurants, local cuisine and the character of the province. The Province of Alessandria sits at one of Piedmont’s most interesting gastronomic crossroads. Monferrato, Tortona, Gavi, Acqui Terme and the valleys toward Liguria create a territory where Piedmontese tradition meets vineyard culture, country cooking and increasingly ambitious contemporary restaurants. The local table is built around agnolotti, rabatòn, Fassona beef,