Tajarin al Ragù Piemontese (Italian Piedmontese Tajarin with Traditional Slow Cooked Ragù) Tajarin are not simply thin tagliatelle. They belong to one of the most distinctive fresh pasta traditions of Piedmont, particularly the Langhe and Monferrato, where eggs, butter, meat, wine, and truffles have shaped the regional table for generations. Their unmistakable deep golden color comes from an unusually high concentration of egg yolks. The dough contains very little free water,

Barbaresco: Storia, Nebbiolo e Abbinamenti (Italian Barbaresco Wine and Food Pairing Guide) Barbaresco is one of Italy's greatest red wines. It is also one of the most misunderstood. Because Barbaresco and Barolo are both produced entirely from Nebbiolo in the Langhe hills of Piemonte, Barbaresco is sometimes described simply as the softer, lighter or more approachable version of Barolo. That description is convenient. It is also inadequate. Barbaresco possesses its own terri

Polenta con Funghi e Castelmagno (Italian Polenta with Wild Mushrooms and Castelmagno) Traditional Piedmontese Polenta with Porcini, Wild Mushrooms and Castelmagno DOP By Chef Gianluca Deiana Polenta con Funghi e Castelmagno is a dish that explains Piemonte without needing many words. Corn, mountain cheese, wild mushrooms, butter, herbs, and patience create something profoundly satisfying. The dish is rustic in origin, but when every component is treated correctly it becomes