Piedmont - Culinary Pairings

Barolo and Brasato al Barolo

Barolo is the king of Piedmontese wines, and one of the most iconic dishes to pair with it is Brasato al Barolo. This dish features beef slow-cooked in Barolo wine along with vegetables and herbs until it becomes tender and flavorful. The robust tannins and rich flavors of Barolo complement the depth of the dish, creating a luxurious pairing that showcases the best of Piedmontese cuisine. This classic pairing is perfect for special occasions and embodies the region’s dedication to both wine and food.

Barbaresco and Tajarin with White Truffle

Tajarin, Piedmont’s thin, golden egg pasta, is often served with butter and topped with shavings of the prized white truffle from Alba. Paired with Barbaresco, this combination highlights the elegance and refinement of the wine, which complements the earthy and aromatic flavors of the truffle. The acidity and delicate tannins of Barbaresco balance the richness of the dish, creating a harmonious and indulgent experience. This pairing is a true reflection of Piedmont’s love for truffles and fine wine.

Barbera d’Alba and Agnolotti del Plin

Agnolotti del Plin is a traditional Piedmontese pasta stuffed with meat and vegetables, often served with a butter-sage sauce or meat broth. The bright acidity and fruity notes of Barbera d’Alba provide the perfect counterbalance to the richness of the dish. Barbera’s versatility and food-friendly character make it an ideal match for Agnolotti, enhancing the savory flavors while keeping the palate refreshed. This pairing is a staple in the region’s culinary traditions, offering a satisfying and authentic taste of Piedmont.

Dolcetto di Dogliani and Bagna Cauda

Bagna Cauda is a warm dip made from garlic, anchovies, olive oil, and butter, traditionally served with raw or cooked vegetables. This dish, deeply rooted in Piedmontese culture, pairs beautifully with Dolcetto di Dogliani, a red wine known for its fruity and approachable style. The wine’s flavors of black cherry and plum, combined with its smooth tannins, complement the savory and slightly salty notes of Bagna Cauda. This pairing highlights the rustic and communal nature of Piedmontese dining, perfect for sharing with friends and family.

Moscato d’Asti and Hazelnut Cake

Piedmont is famous for its hazelnuts, and one of the best ways to enjoy them is in a traditional hazelnut cake (Torta di Nocciole). Paired with Moscato d’Asti, this dessert combination is light, sweet, and refreshing. The aromatic notes of peach, apricot, and honey in Moscato d’Asti perfectly enhance the nutty flavors of the cake. The wine’s gentle effervescence and low alcohol content make it an ideal companion for this dessert, offering a delightful finish to a Piedmontese meal.