Our collection of Piedmontese recipes shows this region's culinary pedigree to the fullest extent. Piedmont is home to some of the world's finest cheeses, cured meats, truffles and wines.

Food here is often rich and hearty, designed to rebuff the cold winters and make the most of exceptional produce. Bagna cauda for example – one of the region's best-loved dishes – is a warm dip made of anchovies, garlic and butter, served with fresh vegetables. Brasato al Barolo is simplicity itself – a joint of beef braised down to melting point in plenty of Barolo wine and served on a bed of polenta. And who can ignore Vitello tonnato – that most famous of Piedmontese dishes, which pairs tender slices of veal with a silky tuna sauce and capers.

Risotto too, though pushed to new heights by chefs like the Costardi Brothers, has its roots in the kitchens of the poor. Piedmont grows half of all the rice used in Italy, and rice dishes – from simple classics to the pork-enriched Panissa alla Vercellese – are one of Piedmont's greatest delights.

Scroll down for more Piedmontese recipes, or check out our complete foodie guide to Piedmont for more on this spectacular region.