Juicy burgers made from the Piedmontese breed of cattle.
Peppers Piedmontese from A Year in My Kitchen by Skye Gyngell. Photo by Jason Lowe
Potato Cashew Gnocchi/ Panang Foam/ Coconut Bubbles/ Thai Basil Oil/ Powdered Peanut Butter. Molecular Gastronomy meets the Old World.
The French classic Religieuse, now filled with delicious gobs of Piedmontese pistachio crème in Carl Marletti’s Religieuse Pistache
Adding bacon to this warm Piedmontese dip makes it even better.