This collection of over 60 recipes from all over northwest Italy reveals the culinary treasures of Piedmont, Lombardy and Valle d’Aosta.

These regions are known for their beautiful scenery and the country’s tastiest food. Piedmont is famous for it’s rich sophisticated dishes, especially those from Turin, once the capital of the Savoy dynasty.

With colour photography and fascinating insights into the region, “The Food of North Italy” is designed for lovers of Italian food.

The book can be bought on Amazon.co.uk – The Food of North Italy: Authentic Recipes from Piedmont and Lombardy (Periplus World Cookbooks)

For three evenings during May ( 15th, 22th and 29th May) twelve restaurants within the Barbaresco production area are presenting the same list of Barbarescos to all fans of the wine. Each resturant would offer more than 20 different labels of Barbaresco per evening – a total of over 60 wines made by producers belonging to the Enoteca regionale del Barbaresco.

The restaurants will all be serving traditionel seasonal dishes to accompany their Barbaresco 2006, with plenty of choise for the customer. The prices for a dinner range from 40 € to 80 €. Several of the restaurants participationg has Michelin stars. Where else than in Piemonte can you have a dinner on Michelin restaurant for 80 € or less including wine?

At the beginning of September, vintage 2006 started with very healthy grapes and high sugar levels, thanks to the hot and dry summer. For the same reason, the ripening of colour and aromas proceeded very slowly. In September the weather was warm and summery with the exception of two heavy rainfalls. Therefore we let the grapes dry and started the harvest at the end of September under favourable climatic conditions.

2006 is a very good vintage for Barbaresco, with full-bodied wines, intense colour and good acidity; an excellent long living wine, in the wake of the previous 2004 and 2005 vintages.

The 695 hectares of wineyards yielded 4.190.767 of Barbaresco DOCG 2006.

Further information can be found on www.enotecadelbarbaresco.it.

By the early 1950’s, Michelle Ferrero, son of Pietro, took over what had become an industrial production facility.  After the worldwide acceptance of Nutella (it is said to outsell peanut butter) Ferrero introduced Kinder Chocolates and Tic-Tac mints.  In twenty years these products were extremely popular in Europe and became known all over the world.  In the late 1960s and early 1970s, Tic-Tac was introduced to the United States.  Shortly after, state of the art production facilities were built there that equaled the factories then in Italy, Germany and France.  Tic-Tac remains the best selling breath mint in the U.S.  Quickly the new Ferrero Rocher line of high end chocolates joined the other quality products and earned increased popularity.  Known more in Europe, Ferrero also produces the Mon Cheri and Pocket Coffee products, but it is expected these will win world wide demand very quickly.

Chocolate found its way to Italy in the 16th century once Spanish importers brought it back from Mexico and the New World.  In 16th century Europe, as there, it was served as a hot drink, and was reserved for the wealthy or privileged.  Today in Torino (Turin), a yearly celebration lets Piemonte showcase their products and honor this “food of the gods.”  In the Piazza Vittorio Veneto visitors will be graced with all things chocolate.  A cup of local hot chocolate is thick enough to stand a spoon in, and will banish all thoughts of the flavored milk you might have tasted.  When solid chocolate was invented at the end of the 18th century, a new world of flavor combinations opened.  Today as then, a regional favorite of Piemonte is a mixture of hazelnut paste and chocolate.

Specialties have been created by several famous chocolate producers in Torino, and whether you visit a shop, factory or family owned sweet shop, they will amaze and delight your senses.  Gelato (grown up ice cream), Alpino (liqueur filled), Baci (“kisses” of hazelnut and chocolate), Torta Sabauda (Torino’s own very rich frosted cake) and chef’s creations like roast venison with chocolate sauce will satisfy even the most ravenous chocolate monster within.  To make sure, purchase a “ChocoPass” from the local tourist office and you will sample a wide range of delicacies from several locations.

Chocolate events held in many of the wineries, shops or restaurants let the visitor learn how to pair wine and chocolate.  Bitter chocolates blend deliciously with local Barolo wine.  Every chocolate from milk to darkest flavors will combine with a particular local wine ranging from young fruity reds to aged, full bodied vintages.  For the connoisseur and lover of life, Piemonte may well be a modern Shangri-La.

While Romans originally settled Alba Pompeia, it wasn’t until 1788 that Vittorio Pico gave an official name to the fungus with an astonishing earthy, woody, cheese-like aroma and flavor.  Its rare nature and rumors of aphrodisiac qualities spread through Europe, quickly making it one of the most expensive items on the menu.  Recently scientists have discovered a volatile alcohol closely related to testosterone, so the rumors may be more than that.  After the Second World War, Giacomo Morro spent much of his life bringing the Alba White Truffle to the world.  Today it is the only guaranteed truffle, each one being carefully evaluated by experts before it is sold. Every truffle must be found, and since they grow totally underground beneath specific trees under precise conditions, help is needed.  Traditionally, female pigs were used to sniff them out, but Truffle hunters, or trifulau, now train dogs for the job, as they are less likely to eat the delicacy.

Medieval traditions will capture your imagination during the Truffle Bacchanal, a celebration of music, wine and food held on one Saturday night a year.  With torches, period costumes, traditional dances and performances, centuries will slip away for the evening.  Smells of local cured meats, Piemonte wine, cheese, chocolate and, of course, Alba Truffle dishes are sure to keep your appetite strong.  You can visit The Tartufi Morra shop and honor the father of the Alba truffle trade.  It is in the historical center of town and you can smell or own the White Truffle in many forms, from condiments to finished foods.

The Donkey Race is a hilarious, fun part of the festivities.  It was started to mock the famous horse race in Asti, as in the 13th century Asti conquered Alba, burned the wine vineyards and smugly held their horse race in the defeated town.  Now in the Palio degli Asini, hundreds of costumed figures parade to trumpets and drums, waving banners and flags to start the race.  While all in fun, the competition is fierce, with each district trying to win the race and the crowd’s admiration.  Another costumed festival is the Investiture of the Podesta.  The most powerful magistrate of the late 12th century onward, the Podesta is awarded the title and paid his due homage as part of the White Truffle Festival.

It is said White Truffles are at their flavorful peak within three days of harvest.  A number of markets during the Fair will delight the novice or the expert Truffle connoisseur. Hundreds of vendors will offer Piemonte wine, food, produce and crafts.  Medieval sorcerers attended such fairs, and you might see some again. Today, the love of nature those sorcerers practiced is called organic agriculture, and it guarantees the freshest, most flavorful of Italian produce and local wine, including the famous Alba Truffle.