Brasato al vino - stew made from wine marinated beef
Risotto alla piemontese - risotto cooked with meat broth and seasoned with nutmeg, parmesan and truffle
Paniscia di Novara – a dish based on rice with borlotti beans, salame sotto grasso and red wine
Panissa di Vercelli" – a dish based on rice with borlotti beans, salame sotto grasso and red wine
Gnocchi di semolino alla romana - semolina dumpling
Bagna cauda - A hot dip based on anchovies, olive oil and garlic blanched in milk, to accompany vegetables (either raw or cooked), meat or fried polenta sticks
Carne cruda all'albese - steak tartare with truffles
Vitello tonnato - veal in tuna sauce
Bollito misto
"Salame sotto Grasso" - pork salami aged under a thick layer of lard
"Rane Fritte" - fried frogs
"Riso e Rane" - risotto with frogs
Lepre in Civet - jugged hare
Pere San Martin al vino rosso — winter pears in red wine
Panna cotta - sweetened cream set with gelatin