Turin and surrounding region Piemonte are gourmet destinations rich in history and culture, that enjoy uniquely varied terrain and climate surrounded by fertile hills and valleys, adjacent to France, all of which play their parts in creating its remarkably rich culinary traditions. So what are the Piemontese dishes you simply can’t miss out on? One of the most popular antipasti choices is bagna cauda, a hot sauce combining oil, butter, anchovies and garlic, served fondue-style. Popular summer dishes also include rabbit and frog, once considered peasant food but now adored across the region.
都靈及周邊地區皮埃蒙特可說是極具豐富歷史和文化特色的美食 區。該處毗鄰法國，被肥沃的山丘和山谷所圍繞。這些獨特地 形、氣候和文化衝擊成就了與別不同的豐富飲食傳統。 在眾多皮埃蒙特菜式中，香蒜鯷魚熱醬汁（Bagna cauda）可算 是其中一種最不能錯過、相當受歡迎的前菜。這是一種以油、牛 油、鯷魚和蒜頭煮成的熱沾醬，以火鍋形式呈現於食客面前。此 外，其他熱門夏季菜式亦包括兔肉和青蛙肉。這些曾被認為是農 民食物的菜式現今在整個意大利北部都廣受歡迎。 另一種必試之選是Finanziera。這款菜式最初以烹煮時用剩的動 物部位（ 包括雞冠、雞下巴和雞肝），搭配蘑菇、酸菜、牛油和
Finanziera was originally a way to use up off-cuts of meat including chicken crests, wattles and livers, cooked with mushrooms, pickles, butter and marsala, not for the faint of heart but rich and delicious. Winter dishes also include tofeja, a bean soup, with pork ear, trotter and skin, and minced pork liver with juniper, fried in butter, while Fonduta is the Italian version of fondue, using Fontina cheese instead of Gruyère, with cream and egg yolks. But the king of Piemonte's gastronomy is truffle, white and black, which while expensive offer a uniquely intense experience – and of course don’t forget Gorgonzola, its most popular cheese.
foodtalk ISSUE 50
瑪莎拉甜酒一起煮。這道菜或許不適合膽小的人品嚐，但對於勇 於嘗試的食客來說，絕對是一道豐富而美味的菜式。 此外，冬季菜式亦包括以豬耳、豬蹄及豬皮煮成的豆湯 tofeja （豬肉燜豆），以及混入杜松並以牛油炒過的碎豬肝。而 Fonduta 這著名意大利版芝士火鍋則以芳提娜（Fontina）芝士 代替格呂耶爾（Gruyère）芝士，並加入忌廉和蛋黃。 但若數到皮埃蒙特最著名的美食，非黑松露和白松露莫屬了。雖 然這兩種松露的價格非常昂貴，但它們獨特風味卻是物有所值 的。最後，當然不要錯過古岡左拉（Gorgonzola）這種最受當 地人歡迎的芝士。
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