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Our 5 Favorite Piedmont Food & Wine Pairings

by | Apr 26, 2021 | PAIRING&RECIPES | 0 comments

HERB ROASTED RACK OF LAMB WITH TAGGIASCHE OLIVE TAPENADE AND VEGETABLES

Roasted or braised meats are always an ideal pairing for the tannins and elegance of Piedmont’s Nebbiolo-based wines. This recipe comes from our friend and Michelin Star Chef, Marc Lanteri from their gorgeous restaurant Marc Lanteri Al Castello, set in one of the most beautiful castles in Langhe.

Read the recipe here.

To pair with this dish, we recommend our slightly aged Barbaresco from a small family run winery, Giuseppe Nada. Their “Mai Piu” Barbaresco Riserva 2011 means, never again. 2011 was the one and only year they made a separate bottling reserve from the oldest vines before having to extrapolate them forever!

RICOTTA & PANCETTA TORTA SALATA

Torta salata is a common dish eaten here in Piemonte. It is basically a quiche that is great for adding any leftover vegetables to eat hot or cold in any season. Former Michelin Star chef and restaurant owner Alessandro Boglione shares his simple recipe from Gastronomia Urbana in Alba here.
Egg dishes can sometimes be challenging to pair. We love the Rizzi Dolcetto d’Alba light red wine to pair with the quiche because its fine tannins gently cut the egginess and also match well with the pancetta flavors. Rizzi is one of our favorite small family run wineries and we have featured various wines in our club from their selection such as: Barbaresco Nervo 2013, Sterbu Chardonnay and Dolcetto d’Alba 2019.

TAJARIN WITH LOCAL SAFFRON & ZUCCHINI

Tajarin is the staple pasta dish here in the Langhe. Often you can find this thin tagliolini made with up to 42 egg yolks per 1 kilo of flour and served with the veal/pork sausage ragu. However, a great lighter alternative from our friends at Cascina Vrona, make this homemade pasta with their very own saffron and zucchini in the summer months.
We suggest a refreshing and fruity, stainless steel white Arneis from the Roero to pair with this dish such as Bric Cenciurio, Giacomo Fenocchio or Paitin.

FRIED PORCINI MUSHROOMS

Not only are the truffles delicious in Piemonte, but so are the summer/fall porcinis that locals hunt for in the forests. The porcinis can be tastier, more versatile and easier on the wallet! Sometimes the best dishes are the simple ones like Angolo di Rosina’s breaded and fried mushrooms.

When it is summer Porcini season there is nothing better than sipping on a Traditional Method Blanc de Noir from Poderi Colla. They have been the sparkling wine masters since great grandfather, Pietro Colla spent time in Champagne and worked at the sparkling wine houses of Asti in Canelli. The bubbles cut the oil but the structure from the Pinot and Nebbiolo stand up to the mushroomy flavor.

HAZELNUT CAKE WITH MOSCATO D’ASTI ZABAIONE

Where you don’t see vines in Langhe, you see hazelnuts! This flourless cake is delicious with an egg cream Zabaione made with Moscato instead of Marsala of course!.
Of course washing it down with our most famous dessert wine in the area, Moscato d’Asti is the perfect pairing. Gianni Doglia makes one of the best Moscato’s in the world and is on the list of the best Italian wines year after year! Don’t confuse this with the cheap sugary stuff – this is made naturally with love and care with delicous flavors of pears, peaches, honey and sage jumping out of the glass!
Look at all our Piedmont recipes

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