richness and heartiness characterize the food of northwest italy, an area dominated by the presence of the alps.
here, unlike in the rest of itely, butter is used in cooking as much as oil. the area is the home of rice growing in italy, and risotto naturally features prominently on local menus, complementing the ubiquitous pasta dishes.
cheeses are also a speciality, as are truffles, which grow in the clay soil of piedmont, and nuts of all types.
garlic, saffron, basil and wine are other favourite ingredients in the aromatic sauces.
grissini, the crisp breadsticks found on every restaurant table, originate in turin.

· bresaola: wafer-thin slices of cured raw beef, is served as an antipasto with olive oil and a squeeze of lemon.
· risotto alla milanese: is a rich and delicious milanese dish of rice, white wine, onion, saffron and grated parmesan cheese.
· trenette al pesto, a genoese speciality, consist of noodles with a sauce of basil, garlic, pine nuts, parmesan and oil.
· manzo al barolo: is a piedmont dish of lean beef marinated in red wine and garlic, then stewed gently for extra tenderness.
· caciucco , found on ligurian menus, is a rich stew of mixed fish and seafood cooked with wine, garlic and herbs.
· costolette alla milanese: are veal cutlets dipped in egg and breadcrumbs, fried in butter and served with lemon.
· ossobuco: is shin of veal with marrow bone in a tomato and wine sauce, with a hint of garlic, anchovy and lemon.
· fagiano tartufato: stuffed pheasant, is filled with white truffles and pork fat; it it then wrapped in a bacon and roasted.
· spinaci alla piemontese: a side order, is a blend of spinach, anchovies, butter and garlic, with croutons.
· torta di nocciole: a piedmontese nut tart, includes hazelnuts, eggs and butter among its ingredients.
· panettone: from milan is a light yeast cake which contains candied fruit. it is traditionally eaten at easter and christmas.
· zabaglione: is a frothy concoction of eggs, sugar and marsala wine, accompanied by sponge fingers. it is served hot or cold.