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The wine and food tours

Among the soups of rice have to remember those who espouse the beans: the paniscia, according to the recipe of the Novarese, is cooked with beans, cabbage, pork rinds, bacon, red wine and cheese in Vercelli, where it is called panissa, includes rice and beans together in a fried lard, onions and garlic splashed with water from cooking the beans.

The Baja also offers products and dishes of pork, like the salam d'la duja, preserved in fat or oil in an earthenware jar (the duja), it allows the complete maturation and aging of the product in a humid climate as that of the plain, or even rostida, a hot dish consisting of pork offal cut into small pieces and fried in butter with tomatoes, usually served with polenta.

Widespread throughout the region are cooked salami, seasoned with Barbera wine, spices and herbs and serve when cooked in water, and raw sausage, which requires parts of highest quality pork mixed with red wine and, at times, with pieces of white truffle.

Do not forget the Lake Maggiore: the perch. In many restaurants of the lake area is served in a delicious fillets or exalted in magnificent risotto. Seafood lovers can enjoy bleak, trout, char, tench, carp, pike and whitefish, breaded, fried, marinated, pickled, offered in new and old recipes.

The hills of Monferrato, in the southern region, are known mainly for the production of vegetables typical of great qualities, such as the square of Costigliole d'Asti peppers, asparagus and buckwheat Vinchio cardoons of Nizza Monferrato.

But even here there are great meats, such as crespone, fine-grained salami flavored with garlic, spices and wine Barbera, or thread, kissed, a mixture of pork and lard, which is spread on a gut open with a slice pork fillet seasoned with salt and spices, then rolled up and stored as an ordinary sausage.

This, to the Langhe and Roero is also the area where the triumphant white truffle or Tuber magnatum pico, which enters in the upper right of Piedmontese cuisine. Preferably used raw, cut into thin strips that are sensitive to flavor cheese, fondue, fried eggs, steaks, fillets and chopped herbs, or simply be added to salads of fresh mushrooms (porcini, and eggs) and pasta dishes.

Another important thing are cheeses, regional pride, agribusiness, which has nine dairy products protected by a DOP. From the most popular nationally as grana padano, gorgonzola cheese and soft cheese, to the less known as the Bra typical of Cuneo, Castelmagno matured in caves, Murazzano, the raschera and the great family of tome and tomini Piedmont.

Last but not least the desserts.

The pastry of the Piedmont is really the best known and appreciated in the Peninsula, thanks to a craft tradition that gave birth to little masterpieces like giandujotti, mixed with sugar, almonds, cocoa butter, the torineis paste with rum and brown chocolate, rum Cuneo, small marshmallows covered with chocolate sauce, krumiri, biscuits typical of Alexandria, or scallops, small pods stuffed with cream, jam or cream.