{"id":4566,"date":"2024-06-09T10:43:18","date_gmt":"2024-06-09T10:43:18","guid":{"rendered":"https:\/\/sauzedoulx.net\/plats-de-la-tradition-piemontaise\/"},"modified":"2024-11-13T17:36:35","modified_gmt":"2024-11-13T17:36:35","slug":"plats-de-la-tradition-piemontaise","status":"publish","type":"page","link":"https:\/\/sauzedoulx.net\/fr\/plats-de-la-tradition-piemontaise\/","title":{"rendered":"Plats de la Tradition Piemontaise"},"content":{"rendered":"<p>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-36claz-8e438caf5b414966ab92a48b2a24f6aa\">\n.avia-section.av-36claz-8e438caf5b414966ab92a48b2a24f6aa{\nbackground-color:#f8f8f8;\nbackground-image:unset;\n}\n<\/style>\n<div id='av_section_1'  class='avia-section av-36claz-8e438caf5b414966ab92a48b2a24f6aa main_color avia-section-default avia-no-shadow  avia-builder-el-0  el_before_av_section  avia-builder-el-first  avia-bg-style-scroll container_wrap fullsize'  ><div class='container av-section-cont-open' ><main  role=\"main\" itemprop=\"mainContentOfPage\"  class='template-page content  av-content-full alpha units'><div class='post-entry post-entry-type-page post-entry-4566'><div class='entry-content-wrapper clearfix'>\n<div  class='flex_column av-348rd7-799eae60aee7564f0c2361e47fbff44c av_one_full  avia-builder-el-1  avia-builder-el-no-sibling  first flex_column_div  '     ><section  class='av_textblock_section av-m0y4w0ir-5bbb169134bd5b4c213f68aa40da3c7d '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><h1 style=\"text-align: center;\">Plats de la Tradition Piemontaise<\/h1>\n<p style=\"text-align: center;\">L&rsquo;Italie poss\u00e8de un riche patrimoine alimentaire. Si les pizzas et les p\u00e2tes de toutes sortes sont toujours disponibles, il y a bien plus que cela ! Voici quelques plats typiques du Pi\u00e9mont.  <\/p>\n<\/div><\/section><\/div>\n<\/div><\/div><\/main><!-- close content main element --><\/div><\/div>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-2x6bn7-fa1dcf14dd9e304b707c24b201b5b550\">\n.avia-section.av-2x6bn7-fa1dcf14dd9e304b707c24b201b5b550{\nbackground-color:#ffffff;\nbackground-image:unset;\n}\n<\/style>\n<div id='av_section_2'  class='avia-section av-2x6bn7-fa1dcf14dd9e304b707c24b201b5b550 main_color avia-section-default avia-no-shadow  avia-builder-el-3  el_after_av_section  el_before_av_section  avia-bg-style-scroll container_wrap fullsize'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-full alpha units'><div class='post-entry post-entry-type-page post-entry-4566'><div class='entry-content-wrapper clearfix'>\n<div class='flex_column_table av-2t3m0b-6f57ffe05e59e79169a48b2fd9ec500a sc-av_one_half av-equal-height-column-flextable'>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-2t3m0b-6f57ffe05e59e79169a48b2fd9ec500a\">\n.flex_column.av-2t3m0b-6f57ffe05e59e79169a48b2fd9ec500a{\nwidth:46.75%;\nmargin-left:0;\n}\n#top .flex_column_table.av-equal-height-column-flextable.av-2t3m0b-6f57ffe05e59e79169a48b2fd9ec500a .av-flex-placeholder{\nwidth:6.5%;\n}\n<\/style>\n<div  class='flex_column av-2t3m0b-6f57ffe05e59e79169a48b2fd9ec500a av_one_half  avia-builder-el-4  el_before_av_one_half  avia-builder-el-first  first flex_column_table_cell av-equal-height-column av-align-middle  '     ><style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-2i0owb-a560f53d9e9e4a4c1e247b6f652706e6\">\n.avia-image-container.av-2i0owb-a560f53d9e9e4a4c1e247b6f652706e6 img.avia_image{\nbox-shadow:none;\n}\n.avia-image-container.av-2i0owb-a560f53d9e9e4a4c1e247b6f652706e6 .av-image-caption-overlay-center{\ncolor:#ffffff;\n}\n<\/style>\n<div  id=\"imgbr\"  class='avia-image-container av-2i0owb-a560f53d9e9e4a4c1e247b6f652706e6 av-styling- avia-align-center  avia-builder-el-5  avia-builder-el-no-sibling  imgbr'   itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><div class=\"avia-image-container-inner\"><div class=\"avia-image-overlay-wrap\"><img decoding=\"async\" fetchpriority=\"high\" class='wp-image-46 avia-img-lazy-loading-not-46 avia_image ' src=\"https:\/\/sauzedoulx.net\/wp-content\/uploads\/2024\/02\/vialatteapistemapsmall-845x684.jpg\" alt='' title='vialatteapistemapsmall'  height=\"684\" width=\"845\"  itemprop=\"thumbnailUrl\" srcset=\"https:\/\/sauzedoulx.net\/wp-content\/uploads\/2024\/02\/vialatteapistemapsmall-845x684.jpg 845w, https:\/\/sauzedoulx.net\/wp-content\/uploads\/2024\/02\/vialatteapistemapsmall-495x400.jpg 495w\" sizes=\"(max-width: 845px) 100vw, 845px\" \/><\/div><\/div><\/div><\/div><div class='av-flex-placeholder'><\/div>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-2f80o3-5b0bbce77cbe7fad40d556a78d9b29ba\">\n.flex_column.av-2f80o3-5b0bbce77cbe7fad40d556a78d9b29ba{\nwidth:46.75%;\nmargin-left:0;\n}\n#top .flex_column_table.av-equal-height-column-flextable.av-2f80o3-5b0bbce77cbe7fad40d556a78d9b29ba .av-flex-placeholder{\nwidth:6.5%;\n}\n<\/style>\n<div  class='flex_column av-2f80o3-5b0bbce77cbe7fad40d556a78d9b29ba av_one_half  avia-builder-el-6  el_after_av_one_half  avia-builder-el-last  flex_column_table_cell av-equal-height-column av-align-middle  '     ><section  class='av_textblock_section av-m0y4wglx-d1b1cd588da2b938e68ca39689227722 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><div class=\"leftaligncenter\">\n<h3>Hors d\u2019Oeuvre<\/h3>\n<div class=\"hr av-1q7xdu-83071b7c829c31097e233ddc9af074d1 hr-invisible avia-builder-el-4 el_after_av_hr avia-builder-el-last \"><\/div>\n<p>CAPONET<br \/>\nLe capon\u00e9t est une specialit\u00e9 del la cuisine Pi\u00e9montaise compos\u00e9e par des feuilles de chou de Savoie fourr\u00e9es de viande et cuites au four ou bien rissoll\u00e9es dans une po\u00eale. CARNE CRUDA BATTUTA AL COLTELLO<br \/>\n Viande de race Pi\u00e9montaise finement d\u00e9coup\u00e9e \u00e0 la main et pas hach\u00e9e, de fa\u00e7con que le jus ne soient pas perdus et la viande reste tendre; elle est assaisonn\u00e9e avec sel, huile d\u2019olive et jus de citron. ACCIUGHE AL VERDE<br \/>\n Les anchois au vert sont un plat typique de la cuisine Pi\u00e9montaise; le poisson est servi avec un sauce (bagnet) \u00e0 base de l\u2019ail, persille,piment, huile d\u2019olive et mie de pain tremp\u00e9e dans la vinaigre.<\/p>\n<\/div>\n<\/div><\/section><\/div><\/div><!--close column table wrapper. Autoclose: 1 -->\n<\/p>\n<\/div><\/div><\/div><!-- close content main div --><\/div><\/div>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-29b86b-9378db9ecb38c3fa410116ed759a11db\">\n.avia-section.av-29b86b-9378db9ecb38c3fa410116ed759a11db{\nbackground-color:#f8f8f8;\nbackground-image:unset;\n}\n<\/style>\n<div id='av_section_3'  class='avia-section av-29b86b-9378db9ecb38c3fa410116ed759a11db main_color avia-section-default avia-no-shadow  avia-builder-el-8  el_after_av_section  el_before_av_section  avia-bg-style-scroll container_wrap fullsize'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-full alpha units'><div class='post-entry post-entry-type-page post-entry-4566'><div class='entry-content-wrapper clearfix'>\n<div class='flex_column_table av-22lb2j-4cefc3cd584fc38f447c4fedcb783cd0 sc-av_one_half av-equal-height-column-flextable'>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-22lb2j-4cefc3cd584fc38f447c4fedcb783cd0\">\n.flex_column.av-22lb2j-4cefc3cd584fc38f447c4fedcb783cd0{\nwidth:46.75%;\nmargin-left:0;\n}\n#top .flex_column_table.av-equal-height-column-flextable.av-22lb2j-4cefc3cd584fc38f447c4fedcb783cd0 .av-flex-placeholder{\nwidth:6.5%;\n}\n<\/style>\n<div  class='flex_column av-22lb2j-4cefc3cd584fc38f447c4fedcb783cd0 av_one_half  avia-builder-el-9  el_before_av_one_half  avia-builder-el-first  first flex_column_table_cell av-equal-height-column av-align-middle  '     ><style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-1v4bff-c332f7d49817a00b2f25f7fe5ff4b5c3\">\n.avia-image-container.av-1v4bff-c332f7d49817a00b2f25f7fe5ff4b5c3 img.avia_image{\nbox-shadow:none;\n}\n.avia-image-container.av-1v4bff-c332f7d49817a00b2f25f7fe5ff4b5c3 .av-image-caption-overlay-center{\ncolor:#ffffff;\n}\n<\/style>\n<div  id=\"imgbr\"  class='avia-image-container av-1v4bff-c332f7d49817a00b2f25f7fe5ff4b5c3 av-styling- avia-align-center  avia-builder-el-10  avia-builder-el-no-sibling  imgbr'   itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><div class=\"avia-image-container-inner\"><div class=\"avia-image-overlay-wrap\"><img decoding=\"async\" fetchpriority=\"high\" class='wp-image-46 avia-img-lazy-loading-not-46 avia_image ' src=\"https:\/\/sauzedoulx.net\/wp-content\/uploads\/2024\/02\/vialatteapistemapsmall-845x684.jpg\" alt='' title='vialatteapistemapsmall'  height=\"684\" width=\"845\"  itemprop=\"thumbnailUrl\" srcset=\"https:\/\/sauzedoulx.net\/wp-content\/uploads\/2024\/02\/vialatteapistemapsmall-845x684.jpg 845w, https:\/\/sauzedoulx.net\/wp-content\/uploads\/2024\/02\/vialatteapistemapsmall-495x400.jpg 495w\" sizes=\"(max-width: 845px) 100vw, 845px\" \/><\/div><\/div><\/div><\/div><div class='av-flex-placeholder'><\/div>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-1pq3wz-af0970e05a5fcb8f612696cdb0489064\">\n.flex_column.av-1pq3wz-af0970e05a5fcb8f612696cdb0489064{\nwidth:46.75%;\nmargin-left:0;\n}\n#top .flex_column_table.av-equal-height-column-flextable.av-1pq3wz-af0970e05a5fcb8f612696cdb0489064 .av-flex-placeholder{\nwidth:6.5%;\n}\n<\/style>\n<div  class='flex_column av-1pq3wz-af0970e05a5fcb8f612696cdb0489064 av_one_half  avia-builder-el-11  el_after_av_one_half  avia-builder-el-last  flex_column_table_cell av-equal-height-column av-align-middle  '     ><section  class='av_textblock_section av-1iqz0r-a207676ad6acd1a98e13ceb8a874ee90 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><div class=\"leftaligncenter\">\n<h3>Entrees<\/h3>\n<div class=\"hr av-4odrm-3a62bbab13a0549f573f63c9f8f43187 hr-invisible avia-builder-el-7 avia-builder-el-no-sibling \"><\/div>\n<p>GNOCCHI ALLA BAVA<br \/>\nGnocchi de pommes de terre assaisonn\u00e9s avec du \u00ab toma \u00bb \u2013 un fromage tr\u00e8s savour\u00e9 de la r\u00e9gion \u2013 qui va cr\u00e9er une \u00ab bave \u00bb gourmande quand on prend les gnocchi avec la fourchette AGNOLOTTI DI CARNE<br \/>\n La caract\u00e9ristique principale de l\u2019agnolotto pi\u00e9montais, par rapport aux autres sp\u00e9cialit\u00e9s de p\u00e2te remplie qu\u2019on trouve dans le reste d\u2019Italie, est l\u2019utilisation de viande r\u00f4tie dans la farce et la forme traditionnellement carr\u00e9e. RISOTTO AL CAREMA<br \/>\n Le Carema est un vin rouge sec italien dont la production est permise seulement dans le village de Carema, qui se trouve dans le territoire du Canavese. Le vin doit \u00eatre ajout\u00e9 dans le risotto en fin de cuisson.<\/p>\n<\/div>\n<\/div><\/section><\/div><\/div><!--close column table wrapper. Autoclose: 1 -->\n\n<\/div><\/div><\/div><!-- close content main div --><\/div><\/div>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-51wdv-51471bfd3b08e17373e1a3bc7a1c10d6\">\n.avia-section.av-51wdv-51471bfd3b08e17373e1a3bc7a1c10d6{\nbackground-color:#ffffff;\nbackground-image:unset;\n}\n<\/style>\n<div id='av_section_4'  class='avia-section av-51wdv-51471bfd3b08e17373e1a3bc7a1c10d6 main_color avia-section-default avia-no-shadow  avia-builder-el-13  el_after_av_section  el_before_av_section  avia-bg-style-scroll container_wrap fullsize'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-full alpha units'><div class='post-entry post-entry-type-page post-entry-4566'><div class='entry-content-wrapper clearfix'>\n<div class='flex_column_table av-1ag8e3-8fb6af30f14ce53c85c336358da0e8e7 sc-av_one_half av-equal-height-column-flextable'>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-1ag8e3-8fb6af30f14ce53c85c336358da0e8e7\">\n.flex_column.av-1ag8e3-8fb6af30f14ce53c85c336358da0e8e7{\nwidth:46.75%;\nmargin-left:0;\n}\n#top .flex_column_table.av-equal-height-column-flextable.av-1ag8e3-8fb6af30f14ce53c85c336358da0e8e7 .av-flex-placeholder{\nwidth:6.5%;\n}\n<\/style>\n<div  class='flex_column av-1ag8e3-8fb6af30f14ce53c85c336358da0e8e7 av_one_half  avia-builder-el-14  el_before_av_one_half  avia-builder-el-first  first flex_column_table_cell av-equal-height-column av-align-middle  '     ><style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-15alir-6072da759baa8cd7760b09a8f1793d9d\">\n.avia-image-container.av-15alir-6072da759baa8cd7760b09a8f1793d9d img.avia_image{\nbox-shadow:none;\n}\n.avia-image-container.av-15alir-6072da759baa8cd7760b09a8f1793d9d .av-image-caption-overlay-center{\ncolor:#ffffff;\n}\n<\/style>\n<div  id=\"imgbr\"  class='avia-image-container av-15alir-6072da759baa8cd7760b09a8f1793d9d av-styling- avia-align-center  avia-builder-el-15  avia-builder-el-no-sibling  imgbr'   itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><div class=\"avia-image-container-inner\"><div class=\"avia-image-overlay-wrap\"><img decoding=\"async\" fetchpriority=\"high\" class='wp-image-46 avia-img-lazy-loading-not-46 avia_image ' src=\"https:\/\/sauzedoulx.net\/wp-content\/uploads\/2024\/02\/vialatteapistemapsmall-845x684.jpg\" alt='' title='vialatteapistemapsmall'  height=\"684\" width=\"845\"  itemprop=\"thumbnailUrl\" srcset=\"https:\/\/sauzedoulx.net\/wp-content\/uploads\/2024\/02\/vialatteapistemapsmall-845x684.jpg 845w, https:\/\/sauzedoulx.net\/wp-content\/uploads\/2024\/02\/vialatteapistemapsmall-495x400.jpg 495w\" sizes=\"(max-width: 845px) 100vw, 845px\" \/><\/div><\/div><\/div><\/div><div class='av-flex-placeholder'><\/div>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-xa1ej-df8afc4490375435aad19ce0b31dd084\">\n.flex_column.av-xa1ej-df8afc4490375435aad19ce0b31dd084{\nwidth:46.75%;\nmargin-left:0;\n}\n#top .flex_column_table.av-equal-height-column-flextable.av-xa1ej-df8afc4490375435aad19ce0b31dd084 .av-flex-placeholder{\nwidth:6.5%;\n}\n<\/style>\n<div  class='flex_column av-xa1ej-df8afc4490375435aad19ce0b31dd084 av_one_half  avia-builder-el-16  el_after_av_one_half  avia-builder-el-last  flex_column_table_cell av-equal-height-column av-align-middle  '     ><section  class='av_textblock_section av-m0y5f0x1-6c12ca8a198f2cfbc6ed8b87271388b8 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><div class=\"leftaligncenter\">\n<h3>Plats de Resistance<\/h3>\n<div class=\"hr av-7i4htu-012b0840489178b4b781c07d05afd4d0 hr-invisible avia-builder-el-10 avia-builder-el-no-sibling \"><\/div>\n<p>BAGNA CAUDA<br \/>\nLitt\u00e9ralement le nom signifie sauce chaude, fait avec ail, anchois et huile d\u2019olive. L\u2019ail est le fondement m\u00eame de la bagna caoda, on peut en mettre moins mais en aucun cas il ne doit \u00eatre \u00e9limin\u00e9. Les \u00ab puristes\u00bb en prescrivent une t\u00eate par personne, mais 4\/5 gousses peuvent \u00eatre suffisantes. La bagna caoda est servie avec crudit\u00e9s \u00e0 tremper dans la sauce. GRAN BOLLITO MISTO<br \/>\n Le pot-au-feu de viande est un c\u00e9l\u00e8bre plat pi\u00e9montais, compos\u00e9 par r\u00f4tis et accompagn\u00e9 par diff\u00e9rentes sauces comme par exemple la sauce verte (anchois et persil), la sauce rouge (poivron et tomate) et celle au \u00ab cren \u00bb (raifort).  <\/p>\n<\/div>\n<\/div><\/section><\/div><\/div><!--close column table wrapper. Autoclose: 1 -->\n\n<\/div><\/div><\/div><!-- close content main div --><\/div><\/div>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-q1kuz-2f6db41e0761a4b34c4e99b22fc51773\">\n.avia-section.av-q1kuz-2f6db41e0761a4b34c4e99b22fc51773{\nbackground-color:#f8f8f8;\nbackground-image:unset;\n}\n<\/style>\n<div id='av_section_5'  class='avia-section av-q1kuz-2f6db41e0761a4b34c4e99b22fc51773 main_color avia-section-default avia-no-shadow  avia-builder-el-18  el_after_av_section  avia-builder-el-last  avia-bg-style-scroll container_wrap fullsize'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-full alpha units'><div class='post-entry post-entry-type-page post-entry-4566'><div class='entry-content-wrapper clearfix'>\n<div class='flex_column_table av-lhtsr-9d7f0dafca2847cead20ef489ac8c8c1 sc-av_one_half av-equal-height-column-flextable'>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-lhtsr-9d7f0dafca2847cead20ef489ac8c8c1\">\n.flex_column.av-lhtsr-9d7f0dafca2847cead20ef489ac8c8c1{\nwidth:46.75%;\nmargin-left:0;\n}\n#top .flex_column_table.av-equal-height-column-flextable.av-lhtsr-9d7f0dafca2847cead20ef489ac8c8c1 .av-flex-placeholder{\nwidth:6.5%;\n}\n<\/style>\n<div  class='flex_column av-lhtsr-9d7f0dafca2847cead20ef489ac8c8c1 av_one_half  avia-builder-el-19  el_before_av_one_half  avia-builder-el-first  first flex_column_table_cell av-equal-height-column av-align-middle  '     ><style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-cvbk3-ebdffcfeb436c59a7b25b513d3583184\">\n.avia-image-container.av-cvbk3-ebdffcfeb436c59a7b25b513d3583184 img.avia_image{\nbox-shadow:none;\n}\n.avia-image-container.av-cvbk3-ebdffcfeb436c59a7b25b513d3583184 .av-image-caption-overlay-center{\ncolor:#ffffff;\n}\n<\/style>\n<div  id=\"imgbr\"  class='avia-image-container av-cvbk3-ebdffcfeb436c59a7b25b513d3583184 av-styling- avia-align-center  avia-builder-el-20  avia-builder-el-no-sibling  imgbr'   itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><div class=\"avia-image-container-inner\"><div class=\"avia-image-overlay-wrap\"><img decoding=\"async\" fetchpriority=\"high\" class='wp-image-46 avia-img-lazy-loading-not-46 avia_image ' src=\"https:\/\/sauzedoulx.net\/wp-content\/uploads\/2024\/02\/vialatteapistemapsmall-845x684.jpg\" alt='' title='vialatteapistemapsmall'  height=\"684\" width=\"845\"  itemprop=\"thumbnailUrl\" srcset=\"https:\/\/sauzedoulx.net\/wp-content\/uploads\/2024\/02\/vialatteapistemapsmall-845x684.jpg 845w, https:\/\/sauzedoulx.net\/wp-content\/uploads\/2024\/02\/vialatteapistemapsmall-495x400.jpg 495w\" sizes=\"(max-width: 845px) 100vw, 845px\" \/><\/div><\/div><\/div><\/div><div class='av-flex-placeholder'><\/div>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-6zwg3-e89c57110d3739297aee0b5ce00d77df\">\n.flex_column.av-6zwg3-e89c57110d3739297aee0b5ce00d77df{\nwidth:46.75%;\nmargin-left:0;\n}\n#top .flex_column_table.av-equal-height-column-flextable.av-6zwg3-e89c57110d3739297aee0b5ce00d77df .av-flex-placeholder{\nwidth:6.5%;\n}\n<\/style>\n<div  class='flex_column av-6zwg3-e89c57110d3739297aee0b5ce00d77df av_one_half  avia-builder-el-21  el_after_av_one_half  avia-builder-el-last  flex_column_table_cell av-equal-height-column av-align-middle  '     ><section  class='av_textblock_section av-m0y5ehl9-f7c155b5bdeb802510554cf7ea8d86b0 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><div class=\"leftaligncenter\">\n<h3>Desserts<\/h3>\n<div class=\"hr av-23uyuq-3c5fa69146197129dac9a50b9a133bf4 hr-invisible avia-builder-el-13 avia-builder-el-no-sibling \"><\/div>\n<p>BONET<br \/>\nLe bon\u00e8t est un flan typique du Piemonte \u00e0 base d\u2019\u0153uf, de sucre, de lait, d\u2019alcool (habituellement du rhum), cacao et d\u2019\u00ab amaretti \u00bb. En pi\u00e9montais, le terme bon\u00e8t d\u00e9signe un chapeau plus ou moins PANNA COTTA<br \/>\n La panna cotta, litt\u00e9ralement \u00ab cr\u00e8me cuite \u00bb, est un flan \u00e0 base de cr\u00e8me, de lait et de sucre auxquels on ajoute de la g\u00e9latine pour obtenir une consistance ferme. Ce dessert est g\u00e9n\u00e9ralement servi avec caf\u00e9, vanille ou diff\u00e9rents coulis PESCHE RIPIENE ALUAMARETTO<br \/>\n Un dessert estival qui enferme, dans les deux moiti\u00e9s de la p\u00eache, un mix d\u2019\u00ab amaretti \u00bb et chocolat. TORTA GIANDUJA Le m\u00e9lange entre le chocolat et les noisettes g\u00e9n\u00e8re la cr\u00e8me Gianduja e en ces cas le g\u00e2teau Gianduja. Le nom vient du populaire masque de Torino \u00abGianduja\u00bb (Jean avec la chope), qui devint l\u2019un des symboles de la cuisine pi\u00e9montaise avec la cr\u00e8me homonyme et les c\u00e9l\u00e8bres pralines gianduiotti. ZABAIONE<br \/>\n Le zabaione est une cr\u00e8me pr\u00e9par\u00e9e en fouettant les jaunes d\u2019\u0153uf et le sucre, ajoutant finalement le vin Marsala ; apr\u00e8s elle est cuite \u00e0 bain marie jusqu\u2019\u00e0 devenir dense et mousseuse. D\u2019habitude elle est servie avec des biscuits, des fruits ou de la cr\u00e8me chantilly. <\/p>\n<\/div>\n<\/div><\/section><\/div><\/div><!--close column table wrapper. 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