page_title: List of Italian dishes
section_title: Piedmont (Piemonte)
hierarchical_section_title: List of Italian dishes / Dishes and foods / Unique dishes and foods by region / Piedmont (Piemonte)
caption_attribution_description: English: Typical Bagna cauda dish Español: Típica cazuela o marmita de Bagna cauda
context_page_description: This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines.
  Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. The cuisine of Italy is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.
  Pizza and spaghetti, both associated with the Neapolitan traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions of Italy, together with the strength of local traditions, afford a wide range of dishes.
context_section_description: Bagna càuda – A hot dip based on anchovies, olive oil and garlic (sometimes blanched in milk), to accompany vegetables (either raw or cooked), meat or fried polenta sticks
  Bollito misto
  Brasato al vino – stew made from wine marinated beef
  Carne cruda all'albese – steak tartare with truffles
  Gnocchi di semolino alla romana – semolina dumpling
  Lepre in Civet – jugged hare
  Paniscia di Novara – a dish based on rice with borlotti beans, salame sotto grasso and red wine
  Panissa di Vercelli - a dish based on rice with borlotti beans, salame sotto grasso and red wine
  Panna cotta – sweetened cream set with gelatin
  Pere San Martin al vino rosso - winter pears in red wine
  Risotto alla piemontese – risotto cooked with meat broth and seasoned with nutmeg, parmesan and truffle
  Vitello tonnato – veal in tuna sauce
  Rane Fritte – fried frogs
  Riso e Rane – risotto with frogs
  Salame sotto Grasso – pork salami aged under a thick layer of lard
caption: Bagna càuda
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