Hey, Rob Martinez here. Piedmont, Italy is a place very close to my heart. In this “food tour” I eat 3 of Piedmont’s most typical dishes: First, Agnolotti al Plin which are ravioli, more or less. Then Vitello Tonnato, AKA veal in tuna sauce. And finally, Tajarin al Ragu, a very thinly cut fresh egg pasta tossed in a delicious sauce. I love Piemontese food.
Btw – Thanks for subscribing to Eating with Robert. 😉
Check out Amanda Courtney’s winery here: https://www.delinquentvino.com/
And her tourism site here: https://www.amandaswineadventures.com/
00:00 – Intro Credits
00:41 – Introduction to the food of Piedmont
02:07 – Agnolotti al Plin at Cascina Collavini in Costiglioli d’Asti
05:45 – Vitello Tonnato at Beldo da Bardone Restaurant
08:35 – Intermission, where I explain what happened to footage at Carussin Winery and Elio Altare winery
09:37 – Tajarin at Del Buon Padre with Viberti Barolo
13:00 – Outro
More from Rob Martinez:
Rob’s Instagram: https://www.instagram.com/robmartinez/
Rob’s Food Writing: https://eatingwithrobert.medium.com/
Sip Trip Italy: www.siptripitaly.com
Title music by Xavy Rusan: https://www.instagram.com/thexavytrain/?hl=en
6 Comments
Honestly, just upset at how good this looks.
12:18 that what she said
I am from Argentina, 40% northern Italian. I can relate to all the food in Piedmont. I grew up eating Bagna Cauda, Vitel Tone for Christmas, Panetone, Eating that very same fresh salami that is locally produced in my province (Cordoba) by the Piamontese and Friulano immigrants. I can't wait to go to Piedmont to experience the source of my culture and tradition!
Did you manage to get a hold on the Tajarin al ragu recipe? I would love to make it!
As an Italian-American whose family came from the Piedmont, this explains a lot for me; I never understood why the foods I grew up with I never saw in restaurants.
I need the recipe for that tajarin and sauce jajaja