At the foot of the Alps you'll find Piedmont – a region of Italy famous for its truffles, beef, rice, nuts and rich wines. Get to know more about this very refined part of the country.

Home to Fiat cars, fine wines and Alba truffles, Piedmont (which literally means ‘foot of the mountain’) is the second largest region in Italy and makes up the majority of the country’s northwest. Bordering both France and Switzerland means the local culture is a little more European than regions further south, and the mountainous terrain means the food is rustic, filling and hearty.

If you’re into your wines, then you’ll know that Barolo is one of the most prized varieties in all of Italy – and all of it comes from Piedmont. Risotto is found across the northern parts of the country, but its spiritual home is Piedmont thanks to the incredible rice grown in the region. Piedmontese beef is championed nationally, as are the local hazelnuts, and as the home of Slow Food it’s clear culinary traditions are held in seriously high regard.

If you’re planning to visit Turin or the other beautiful parts of Piedmont, want to know more about the local food scene or are just looking for a fantastic Piedmontese recipe to add to your repertoire, look no further – we have everything you need to become an expert in the region’s food and drink in no time.

Piedmont: a beginner's guide

Want to get a good grounding in the ingredients, flavours and dishes from this beautiful part of Italy? Take a look at our foodie guide for a run-down of what makes Piedmont a gastronomic paradise.

The pride of Piedmont

Chocoholics rejoice!

Bunet is Piedmont's answer to crème caramel, flavoured with plenty of cocoa, rum and amaretti. It's also incredibly simple to make – give it a go tonight!

Piedmontese pasta

Trendy Turin

EDIT is Turin's incredible two-storey food hall, where you can eat, drink and shop to your heart's content. Tom Riby tasted his way around the building to see what's on offer.

The home of Slow Food

Piedmont's produce

Traditional classics

The chefs of Piedmont

The Costardi brothers

Antonino Cannavacciuolo