Piedmont is in Italy’s northwest and borders Switzerland and France.
True to the meaning of its name (foot of the mountain), Piedmont is a land of mountains. It is surrounded on three sides by the Alps, with the highest peaks and largest glaciers in Italy.
The Alps form the background for sweeping, picturesque valleys, like the Val di Susa, Valsesia and Val d’Ossola. The landscapes of the Langhe and Monferrato are hilly, rather, but just as beautiful, a succession of cultivated hills and vineyards that are dotted with small towns and castles.
Piedmont, Italy’s staid northwestern region, is famous for the country’s most tradition-bound cooking—insanely eggy pastas, vitello tonnato, the boiled-meat dish bollito misto—plus rivers of pedigreed red wines like Barolo, Barbera and Barbaresco. But there’s a little-known fact: Piedmont, which also happens to be Italy’s most developed and industrial area, is forging a new identity as its most exciting and progressive restaurant region, where young local chefs have been playing catch-up (and forming close ties) with Spain’s avant-gardists.