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THE BEST FOODS TO TRY IN NORTHERN ITALY - CULTURE TRIP
From theculturetrip.com
Author Raphaele VarleyEstimated Reading Time 5 mins
TOP 20 MOST POPULAR NORTHERN ITALIAN FOODS - CHEF'S PENCIL
From chefspencil.com
- Trofie al Pesto. This is particularly exemplified by the use of pasta, olive oil, and basil in the traditional dish Trofie al Pesto. Trofie is a spiral-shaped type of pasta which is typically cooked al dente and almost exclusively eaten with freshly grounded pesto alla Genovese: a true symbol of Ligurian identity!
- Ragù alla Bolognese. Originally from the town of Bologna, ragù alla Bolognese is a timeless symbol of hearty, nourishing, soul-satisfying cuisine. This slow-cooked meat-based tomato sauce, sometimes flavored with laurel and red wine, can require up to 3 hours of simmering!
- Tartufo di Alba. Indeed, Piemonte, and more precisely the town of Alba, is home to the most prestigious type of truffle that exists in Italy. The tuber magnatum pico is a species of white truffle with a pale golden outer layer and a spongy texture which stands out for its distinctively sharp, aromatic and earthy flavor.
- Bagna Cauda. Bagna cauda is a traditional stew from Piemonte made with anchovies, garlic, and fresh seasonal vegetables. Other than being a symbol of traditional peasant food, Bagna cauda proudly symbolizes conviviality and friendship and, in fact, is often eaten with friends.
- Panna Cotta. Panna cotta is one of the most renowned desserts in Italy. This simple and delicate pudding is simply made with cream, milk, sugar, and gelatin, which confers its typical wobbly texture.
- Fonduta Valdostana. The first major landmark of its Alpine cuisine is undoubtedly represented by cheese fondue, prepared with the local Fontina cheese.
- Mocetta. Mocetta, or motsetta, is a traditional cold cut meat made from the meat from cows’ thighs which have been aged and preserved following incredibly ancient techniques.
- Polenta Concia alla Valdostana. Polenta is a delicious and nourishing staple dish in Valle d’Aosta. Concia means seasoned. Maize flour cooked in milk and water is combined with local cheeses such as Fontina and Toma, which give it a sharp kick and a wonderfully creamy consistency.
- Risotto alla Milanese. Risotto alla Milanese is probably the most iconic dish from the city of Milan. This simple and creamy risotto will blow you away with the first forkful; and the secret lies in the perfect combination of a few simple ingredients such as butter, white wine, Parmesan, and saffron, the golden ingredient that makes this dish simply unique!
- Gorgonzola. With its distinctive blue veins and pungent smell, Gorgonzola is one of the most popular and internationally renowned cheeses, protected by the PDO designation.
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