1766: a turning point
Il Cuoco piemontese perfezionato a Parigi shows a cuisine in dialogue with France without abandoning local territory.
HISTORY OF PIEDMONTESE CUISINE
The eighteenth century and Paris
In 1766 the dialogue with French cuisine becomes explicit: techniques and vocabulary are adapted to local products and tastes.
Adapt rather than copy
French techniques and vocabulary are reworked through local ingredients such as truffles, cheese and Piedmontese vegetables.