Northwest

Piedmont

Piedmontese pasta is fine-boned and autumnal: tajarin cut thin, agnolotti pinched tight, butter and roast juices instead of tomato-heavy sauces.

Capital: Turin 2 recipes Alpine foothills, Langhe vineyards, hazelnuts, beef, wine.

Pasta identity

Savoy court culture gave Piedmont a taste for elegant service, while farm kitchens supplied meat scraps, greens, eggs, and wine.

The Langhe and Monferrato made stuffed pasta a way to stretch roasts and celebrate Sunday meals.

Trade routes brought salted anchovies inland, which explains the anchovy-garlic logic behind bagna cauda and many savory accents.

Cook Piedmont

Fine egg-yolk noodles dressed simply with butter and a little cheese, built to carry the scent of truffle.

Tiny pinched pasta parcels filled with roast meat and greens, served with butter, sage, or the cooking juices of a roast.