Piedmont
Lingue di Suocera crackers with Tortona tomato, Gran Biscotto, Robiola cheese and Bagnet Verde
Welcome to Piedmont, a region steeped in tradition and history. Here the landscape is dominated by wines and vineyards, but there is no shortage of cheeses to discover and savour, as well as ancient recipes which take you back in time on the first bite.
Lingue di Suocera
Extremely long, crispy crackers…
which create a delicious contrast with the softness of the Gran Biscotto…
Bagnet verd
…not to mention the famous Piedmontese green sauce for a tasty touch of savoury.
Abbinamenti e approfondimenti a cura dell'Università di Scienze Gastronomiche di Pollenzo
Recipe
Lingue di Suocera crackers with Tortona tomato, Gran Biscotto, Robiola cheese and Bagnet Verde
Ingredients:
- 2 Lingue di Suocera crackers
- 2 Delizia di Tortona tomatoes
- 130 g Gran Biscotto
- 50 g Robiola di Roccaverano
- 40 g Bagnet Verd
- parsley
- extra-virgin olive oil
- salt
Instructions:
Wash the tomatoes and dice them, then season with a drizzle of oil and a pinch of salt.
Arrange the Lingue di Suocera crackers on a plate (if they are very long you can break them). Add the diced tomato, Gran Biscotto and robiola quenelles.
Drizzle with the Bagnet Verd, garnish with fresh parsley leaves, and serve!
Piedmont
The landscapes and colours of this extraordinary region are characterised by wine and vineyards. The province of Asti boasts a rich oenological heritage, but it doesn’t end there. Robiola di Cocconato, for example, is a delicious soft cow’s milk cheese, as well as a traditional ingredient, celebrated by the poet Nino Costa for its high quality and versatility. The hills of Asti, rich in natural parks, are home to nationally recognised specialties such as Bagnet Verd, an ancient sauce made of parsley, garlic and anchovies, and Lingue di Suocera, crispy golden crackers, the name of which (Mother-in-law’s tongues) evokes the shape of a tongue.
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