In a nation famous for its sophisticated cuisine, the Italian region of Piemonte stands out as perhaps the most refined. Bordering France and Switzerland in the north-west of the country, the area is, as chef Antonio Carluccio puts it, “practically made of food”.

The region is also the birthplace of the slow food movement, which promotes traditional and regional farming and cooking as an alternative to fast-food chains.

Meat is key to this tradition, and many of the most famous Piemontese dishes contain meat, from fagioli grassi (sausage and borlotti beans) to bollito misto (a stew made with veal, beef, sausage and poultry).

This may be about to change, however, in one part of the region at least. Read More…