Top 4 Piedmontese Sauces

Hailing from the regions of Piedmont and Liguria, sugo d’arrosto is a simple Italian sauce that is prepared with the drippings and juices released from roasted meat such as veal, pork, chicken, or beef. Butter or olive oil, wine, meat broth, garlic, and aromatic herbs such as rosemary or sage are some of the usual additions to the base, enhancing its flavor in the process. The sauce is traditionally served with pasta such as tajarin (a type of tagliarini made with the deep orange yolks of local eggs) or agnolotti, although it also pairs nicely with tagliatelle or almost any fresh egg pasta. The perfect accompaniment to a pasta dish dressed with this flavor-packed sauce is a glass of fine white or red Piedmontese wine. Sugo d’arrosto is also known by the name tocco d’arrosto.Expand

Bagnet verd is an Italian green sauce that dates back to the Middle Ages. Originating from Piedmont, the sauce is prepared with a combination of parsley, garlic, anchovies, egg yolks, bread, olive oil, and vinegar. The anchovies and garlic are finely chopped, the egg yolk is crushed, the bread is soaked in vinegar, and all of these are then combined with salt, pepper, and the remaining ingredients until the sauce develops a creamy consistency. For an even stronger-tasting sauce, capers are sometimes added to the mix. Bagnet verd is traditionally used with boiled meat or grilled Tomino chese.Expand

Bagnet ross is a traditional sauce hailing from Piedmont. It's made with a combination of ripe tomatoes, red peppers, onions, carrots, anchovies, parsley, celery, mustard, and vinegar. There are many recipes for the sauce, which vary from family to family, so any combination of these ingredients can be used in the sauce, but the tomatoes and peppers are always included. The ingredients are cooked, then puréed or blended. Bagnet ross is ideal with meat dishes or on hard-boiled eggs and vegetables, whether fresh, boiled, or roasted.Expand

Salsa di acciughe piemontese is a Piedmontese sauce made with anchovies as its main ingredient. The sauce is typically made with anchovies, butter, capers, lemon juice, and broth. It is a quick and easy sauce to prepare, and the first step in its preparation is to desalt and debone the anchovies. The sauce goes well with boiled meats and vegetables, but you can also pair it with pasta. Expand