Agnolotti al burro e salvia: envelopes with a lean meat-herb filling served with fresh sage leaves sautéed in butter and grated Parmigiano Reggiano.
Fritto misto piemontese or fricia: this deep-fried banquet includes lamb, chicken, veal, liver, brains, sweetbreads, pig's feet, sausages, artichokes, cauliflower, zucchini, mushrooms, apples, pears, cheese, dumplings, almond biscuits, though possibilities don't stop there.
Grande bollito misto piemontese: various cuts of beef and veal, including tongue and head, simmered with hen, cotechino sausage, onions, celery, carrots and served with bagnet verde (sauce of parsley, garlic, anchovy, breadcrumbs) or bagnet ross (peppery hot and red from tomatoes).
Insalata di carne cruda: finely chopped raw beef or veal marinated briefly in olive oil, garlic, lemon juice, served with salad greens or, in season, shaved truffles.
Panissa: risotto tinted with Barbera, braised with reddish borlotti beans, pork rind and salame alla douja, typical of Vercelli; paniscia of nearby Novara is subtly different.
Polenta cùnsa: cornmeal mixed with Fontina and toma, topped with butter and grated grana.
Trota alla salvia: brook trout braised in white wine and vinegar with bay leaf and fresh sage.
Zabaione or zabaglione: egg yolks whipped with sugar and Marsala into a delicious cream, which also flavors ice cream and semifreddo.
