Piedmontese hazelnuts are known for being the best in the world – so much so that they have PGI protection to ensure other hazelnuts can't be labelled in the same way. Whether they're eaten on their own or mixed with chocolate to create Turin's famous gianduja (the more refined version of Nutella), they simply have to be tasted.

Pinched parcels of beef and cabbage; rich strands drenched in sage-infused butter and hearty bowls of cheese-coated gnocchi – it's no wonder Piedmont's pasta dishes are some of the most popular in northern Italy. Make them at home tonight by following one of our fabulous recipes.

Today Slow Food is a global phenomenon, but it all started when McDonald's came to Italy in the 1980s and a Piedmontese journalist sought to fight back against everything it stood for. See why it's such an important movement and cook some of the recipes it seeks to protect.

Piedmontese risottos are regarded as some of the best in Italy, as are the region's famous wines and beers. But it's thanks to the quality of the rice, grains and grapes that the producers have to thank. Discover more about them.

We might think of tomatoes and basil when it comes to Italian produce, but in the north of the country in places like Piedmont the food is much bolder, richer and heartier. Take a look at the recipes for some of Piedmont's most popular dishes – perfect for staving off cold dark nights.

Christian and Manuel Costardi take Piedmont’s most famous crop – rice – and turn it into over twenty varieties of Michelin-starred risotto. Their food combines the region’s traditional cuisine with modern culinary techniques, resulting in dishes famous across the country.

In his adopted home of Piedmont, Antonio Cannavacciuolo effortlessly combines the dishes of north and south Italy at his beautiful two Michelin-starred restaurant Villa Crespi. He is also one of Italy’s most well known chefs, thanks to his successful television career.