Piedmontese cooking is rich and refined, with tajarin pasta in butter and white truffle, vitello tonnato, and brasato al Barolo. Castelmagno and Toma cheeses are local specialities, alongside hazelnut desserts such as gianduia and torta di nocciole.
The region is home to some of Italy’s most celebrated wines, including Barolo and Barbaresco for depth and ageing potential, vibrant Barbera for everyday drinking, and Moscato d’Asti for a lightly sweet, sparkling finish.