Piedmont :

North carolina: piedmont xv

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1 1/2 c Cider vinegar 1/2 c Water 1/2 c Ketchup 1 ts Salt 1 ea Onion, chopped 2 tb Brown sugar 1 tb Worcestershire sauce 1/8 ts Red pepper Combine all ingredients and simmer 15 minutes. Allow time for flavors to blend. ...

North carolina: piedmont iv

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2 tb Brown sugar 1 tb Dry mustard 1 tb Celery salt 1 tb Cayenne 1 tb Black pepper 1 tb Paprika 2 tb Cornstarch 1/2 ts Allspice 4 c Tomato juice 1 1/2 ts Worcestershire sauce 1 c White vinegar 1 tb Grated onion Prevent lumping. Mix dry[...]

North carolina: piedmont iii

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1/2 ea Stick butter 1/4 c Minced onion 1 1/4 c Cider vinegar 1 1/4 c Ketchup 3/4 c Brown sugar 1 ts Worcestershire Sauce 1/4 ts Cayenne pepper -Salt and pepper to taste Saute onion in butter. Add rest of ingredients and simmer 30 minutes.[...]

GENTLE HELZENUTS OF PIEDMONT

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In the provinces of Cuneo, Asti and Alessandria, where they meet the Langhe, Roero and Monferrato,the variety of "Tonda Gentile" trilobites Piedmont hazelnuts are cultivated  . image from: http://it.wikipedia.org/wiki/File:Hazelnuts.jpg [...]

THE BATSOA' HISTORICAL PIEDMONT DISH

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The origin of this dish of Piedmont cuisine seems to date to the first 800.  The main ingredient was represented by the leg of veal or beef from Piedmont.  In many recipes of Piedmont cuisine you use the leg of pork because once when he killed the[...]

Icardi, A Biodynamic Producer From Piedmont

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Altacucina held a lovely wine tasting on Monday, May 24 showcasing Italian organic and biodynamic wines. By chance I met Claudio Icardi a few days after the event. We discussed the wines at length and how he came to biodynamics as a philosophy[...]

North carolina: piedmont style (smoked pork)

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1 1/2 c Cider vinegar 10 tb Ketchup 1/2 c Water 1 tb Sugar 1/2 ts Cayenne 1 pn Red pepper -Salt and pepper to taste Simmer: Cook, stirring until sugar dissolves. Allow time for flavors to blend. ...

BAGNETTO VERDE

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?The green sauce (in italian means bagnetto verde) is an important sauce of the traditional piedmontese cuisine. The main ingredient of this recipe are the anchovies.  While supporting the mix boiled meat can be used with the anchovy fillets in the[...]

MOMBARUZZO AMARETTI

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Mombaruzzo is a small country on the astigiano hills. To make this country of Piedmont famous are the   Mombaruzzo amaretti .  The Mombaruzzo amaretti  are soft made with almonds and the white egg.  These special soft amaretti recipe is traced to[...]

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Today marks Fringe Wine's fifth foray into the wonderful region of Piemonte and we have plans for at least five more posts on grapes from this region in the not too distant future.  More so than any other region in Italy, Piemonte really[...]