Chiomonte, Italy, July 18, 2016—
AFTER TWO OR THREE weeks eating in Savoie, with lots of sausage and of course the remarkable Beauforts, tommes, and reblochons, it is a pleasure to be once again in Italy. The cuisine of Piemonte can be just as heavy — after all, this was once Savoy too — but there's a deftness, a lightness, a sharp edge that I love, and that is quite missing across the border.
I lunched a bit on the heavy side, I suppose, beginning with the typical antipasto of this area — Bruschetta with anchovies In green sauce (parsley, bread, hot chilli pepper, garlic); Vitello Tonnato; Tomino (delicious ricotta) with Red Sauce (vinegar, garlic, bread, ketchup); Salame Cotto; Tongue with green sauce.
After this, spaghetti with Sicilian pesto, which involves almonds, tomato, garlic, and basil. E basta cosi.
Arneis del Langhe, 2015
Dinner was simpler: a plate of gnocchi di ricotta; a mixed salad; gelato al limon, and the rest of the bottle of Arneis. Delicious.
Ristoranta affitacamere al Cantoun, via Ramats 12, Chiomonte (TO), Italy; 0122 54339