Historically food was washed with wine or vinegar before eating and often marinated. Since there were no refrigerators and no other ways to preserve meat, the use of salt, vinegar, wine and aromatic herbs was the only way to prevent spoiling, along with drying techniques.<\/p>\n
In the culinary tradition of Piedmont marinated meat, \u201ccivet\u201d or \u201csalm\u00ec\u201d wine-based sauces, and fruit poached in wine feature prominently. Even today, when preserving food poses no such challenge anymore, ancient recipes have survived the test of time and still give us the chance to enjoy the wealth of flavors that wine adds to each dish.<\/p>\n
Here you will find seven recipes made with seven wines from the Torino area \u2013 one for each denomination. They are just a small taste of the countless possibilities offered by the combination of wine and food.<\/p>\n
Historical research, adaptation to current tastes and new recipes are the result of our collaboration with Accademia per Buongustai Sac \u00e0 Poche, that selected recipes by famed cooks and pastry chefs from various regions of Italy, who have interpreted Torino\u2019s local food and wine tradition adding their own personal touch.<\/p>\n
Find your favorite one!<\/p>\n","protected":false},"excerpt":{"rendered":"
Historically food was washed with wine or vinegar before eating and often marinated. Since there were no refrigerators and no other ways to preserve meat, the use of salt, vinegar, wine and aromatic herbs was the only way to prevent spoiling, along with drying techniques. In the culinary tradition of Piedmont marinated meat, \u201ccivet\u201d or […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":3617,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"ricette.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-3620","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\n