Consult our latest Piemonte travel articles which take you from Lake Maggiore to Alba, Asti, Bra and Barolo before continuing to Turin and south to the Po Valley.

Ivrea Orange Throwing Carnival

Published in Piemonte Itineraries

The carnival of Ivrea is one of Italy's most spectacular thanks to one enterprising ingredient - the Battle of the Oranges. Three days of build up and offically sanctioned and tighly organized violence when the squares and piazze are turned into battle grounds between 9 competing teams and 3000 people.

The origin of the madness goes back to a legendary people's revolt against Count Ranieri of Biandrate and is based on liberty and freedom of expression. It really is a genuine experience and something I had always wanted to participate in since we began Delicious Italy. The invite came in 2014 and was 4 days, not only braving the oranges, but seeing all the preparations behind the scenes, from the preparation of the horses pulling the carts to the tradtional food and wider festivities.      

Last modified on 28 January 2016

Krumiri biscuits recipe from Piemonte

Published in Piemonte Recipes

This is a famous Piemontesi biscuit whose origins can be found at Casale Monferrato. The history is well documented (watch the video below) and we were lucky enough to recently visit the famous location where it all began and where the Domenico Rossi first developed the recipe in 1878. The best 'Krumiri' are dark in color and contain no preservatives whatsoever. They were named after a popular liqueur of the time.


280gr very fine yellow flour, 280gr butter, 200gr white flour, 160gr caster sugar, 4 eggs, a sachet of vanillin.

Last modified on 27 October 2015

Guide to Turin, history and museums

Published in Piemonte Itineraries

Turin is an extraordinarily interesting city with a very rich history. More than you could possibly imagine before going there. It flourished in the 17th, 18th and 19th centuries as the centre of the Savoy Kingdom and capital of the Baroque before becoming Italy’s first capital in 1861. The impressive royal heritage of palaces such as Palazzo Reale, churches, squares and grand 'corsi' lined with 18 km of porticoes were designed to protect the nobles against the elements.

The surrounding mountains, hills, lakes and plains all feel close despite the industrial legacy still most evident in the form of the Lingotto, Fiat’s former factory, hailed at the time as “the cathedral of technology”. Turin is also Italy’s modern and contemporary art capital and home to Italian cinema, and also Eataly. Right in the centre, dominating the cityscape, is Turin’s extravagant and famous landmark, the “Mole Antonelliana” an example of engineering as art and home to the Cinema Museum.

Last modified on 29 May 2015

History of Chocolate Making in Turin

Published in Piemonte Food

Between the Piemontesi & chocolate there is a 350 year old love affair and it's no coincidence that the region and Turin have both played a leading role in the Italian chocolate industry. This is evidenced by the presence of some of the largest confectionary companies in Italy and indeed the world.

Last modified on 09 March 2015

Castagnole, carnival sweets

Published in Piemonte Recipes

These simple carnival sweets found across the Italian regions are more than probably named after the word 'castagna' or chestnut. When done they are similar in size and colour to your average conker. We have decided to locate this recipe in Piemonte due to the two towns of Castagnole Piemonte in the province of Turin and Castagnole Monferrato in the province of Asti. 


400gr flour, 4 dessert spoons of olive oil, 3 eggs, 4 dessert spoons of sugar, 1 lemon rind, 2 spoons of rum or cognac, 1 spoon of yeast in water.

Last modified on 03 February 2015

Lake Maggiore Day Trips

Published in Piemonte Itineraries

The Consorzio Operatori Turistici Lago Maggiore based in Stresa has produced a small guide to the zone. It's not so much an itinerary as a list of places you should not miss, so here goes.



Isola Pescatori is the fisherman's island and the smallest. Full of narrow and ancient alleys it's a place for lunch.

Isola Madre or mother island is the largest and described as a huge floating botanical garden with plants from around the world. Don't tread on the peacocks.

Isola Bella, the island of beauty, is home to the Borromeo Palace and Italian terraced gardens.

Last modified on 12 December 2014

Bagna Cauda recipe

Published in Piemonte Recipes

Bagna caôda is a dish of garlic, anchovies and olive oil which is served hot with vegetables in season such as peppers, cauliflower, celery or potatoes. It is neither a first nor second course, but certainly a real stomach filler and served in a manner which resembles the French fondue; small terracotta containers are placed in the middle of the table that are filled with a spiced salsa and warmed by a candle underneath. The participants then dip their food in the hot sauce to cook and flavor it. 

How sardines came to feature in one of the region's signature dishes is a real question, especially when you find them in the local markets totally out of context from the usual typical food products of Piemonte. The medieval salt trade from Provence in France and commercial taxe evasion are the reasons.

Last modified on 20 November 2014

Bonet di Amaretti alla Piemontese sweet recipe

Published in Piemonte Recipes

'Bonet' ('hat' in piemontese dialect) is a typical flan dessert from Piemonte region made with chocolate, rum and amaretti

Last modified on 21 October 2014

Top Turin Coffee Bars

Published in Piemonte Food

Three good reasons for visiting the provincial capital of Piemonte? The home of Fiat; of course! 'Juventus', Italy's most supported football team; maybe not! And the third ... Well, we like the delightful cafés and pasticcerie or cake shops where you can sit in elegant surroundings and taste the good life as it must have been 100 years ago. Take your pick from the coffee bars listed below. We tried them all.

Last modified on 21 October 2014

Zabaione with Beer Recipe

Published in Piemonte Recipes

recipe for eggnog with beer to accompany cookies and cakes 


4 egg yolks, 120 gr sugar, 2 dl. clear sweet or double malt beer, 1 sachet of vanilla.

making it

Separate the yolk from the white of the eggs and add the former into a glass bowl.

Mix with the sugar until a homogeonous and voluminous texture has been achieved. Pour the beer into this and amalgamate it with care.

Place the bowl into boiling water 'a bagnomaria' and cook the mixture with a hand whisk until such time the zabaione takes on a creamy texture.

When it is sufficiently consistent, but not allowing it to reach boiling point, remove from the heat.

Serve the zabaione warm on slices of your favorite Italian cake.

See also Turin coffee bar for a taste of chocolate and zabaione

Last modified on 16 October 2014

How we Enjoy italy

Delicious Italy ® is for anyone who wants to visit Italy as we like to experience it : discovering local cultures and food using personal contacts to plan an independent trip. It was once perhaps called the Grand Tour.

Since 2000, we have tried to hand pick out the best Italy visitor experiences. Leave your comments and suggestions in our Regions and Blog sections and do join our mailing list.

What They Say

As you can imagine we have had a look at a lot of Italian food websites and your's is the best - Dana Facaros, Cadogan Guides

Arguably one of the single best sites on all things Italy you'll find in the world. Philip and Giuseppina work tirelessly to discover it for you so you can discover it for yourself - Anthony Capozzoli - How to Tour Italy

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