One of the best places to be in autumn is Piedmonte in the northwestern corner of Italy. This is where fall comes to life, with bright colors and bountiful harvests.It''s also a time for the dishes of the season , both hearty and delicate.
Truffles usher in the change of season and they are abundant in the specifically designated forest lands.These fungi , the diamonds of the food world, are used in pasta dishes as well as in flavoring oil and make a fine meal on a crisp October Sunday. Another cool weather favorite is bagna calda,literally hot bathin both the French influnced dialect and Italian.This is a savory and addictive blend of anchovies , butter and olive oil. cooked with garlic to create a bubbling sauce. Various veggies form mushrooms to Savoy cabbage are dipped into it and cooked. London Broil or any steak can also be cut up and the pieces cooked in it. The highlight however is soaking chunks of Italian bread in the sauce and then devouring them.
Fall desserts in the Turino and surrounding countryside are also wonderful. The Piedmontese are fond of fritters an make them using apples or even chestnut flour.Zabaglione or sabayon, a rich egg yolk custard made with Marsala wine often finishes a meal. The best dessert, though, is bonet, literally bonnet, a tasty treat harking back to the Renaissance,This is a slow baked creme caramel, made with crushed amaretto cookies , along with rum and cocoa powder.It can be made without the chocolate powder to emulate the original 15th Century recipe. The name means "hat' and could refer to the dessert's shape or that fact that like a hat it's the last thing considered. Either way it's a lovely dessert , served with espresso.
Piedmonte is beautiful in the fall. It is full of colors, flavors and aromas of good food. This is the season to enjoy it and its rich, culinary history.
Monday, October 7, 2013
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