This beautiful region (in Italian language Piemonte) is still almost free from real estate speculation. It also offers homes at good prices plunged in the most beautiful nature you can imagine!
With this article will seek to deepen a little knowledge of this region: Il Piemonte or Piedmont.
Region "capital" here is the vocation of Piedmont. Since Emanuele Filiberto moved the capital of the Renaissance Duchy of Savoy in Turin until the unification of Italy in the battles of the Risorgimento and the Subalpine Parliament in the classroom, still preserved in the Palazzo Carignano. The transfer to Rome the capital of this region is not without its centrality in the development of ideas and participation in the great moments in recent history of the country as the great movements of resistance and transformation of social relations, of which Turin becomes the focus in his new role, gained since the mid-nineteenth century and fiercely defended than the new millennium, the capital of the industry. An ability to innovate and turn crises into opportunities for development that now makes it possible to Piedm. to position itself as hub of innovation and new technologies, not only in Italy but throughout Europe.
Homes in Piedmont: Buy houses and live in the summer!
Real estate in this region? With its 160,000 hectares of protected areas, offers the opportunity to meet the unique landscapes and habitats typical of the region, hilly and plain. 41% of the territory is characterized by towering mountain ranges which receive the ski resorts of international renown, while the remaining 59% is divided between hills and plains (the main rice field in Europe). Bordered to the west by France, with Switzerland to the north, north-west by the Valle d'Aosta, with Lombardy East, south-east of Emilia Romagna and Liguria to the South. Among the protected areas, there are two national parks: Gran Paradiso and Val Grande, and particular importance is the band system of river Po, which covers the entire Piedm. section of the river and the area occupied by the north-east and Lake Maggiore Lago d'Orta.
Past and future, art and culture of food, crafts and research all come together in a region from the powerful momentum of production, innovation and attention to new technologies and at the same time, the extraordinary natural resources and landscapes, where cultural events are combined with a wide range of leisure on the front.
The winter in this region is generous and abundant season. To start the season is killing the pig, then that infinity of dishes that come from pork: Salami, ham, sausage, pork rinds, etc. .. Among the dishes that come from the winter there are also pork tofeja (a kind of bean soup, enriched with herbs, with the ear and the leg of pork with rind and above), the now almost unobtainable Fresse (pork liver with minced meat and fried in butter and juniper in the same or pork fat).
E 'in winter "ripe" the capon, which are indeed typical in many restaurants as a dish of New Year's Eve dinner.
Winter dishes are two old (now very rare) as the males (beef in brine and smoked, then boiled with garlic), typical of Alagna and Meiron 'd crava (goat meat in brine, typical of the area of Mondovi) .
And 'by Winter also Urbelecche, flat old Walser's kitchens: a practically boiled with lots of meat and vegetables, the broth can then be used to cook a risotto.
E '"ready" for the winter even the goose, with all the dishes resulting from salami hams, goose with apples or chestnuts, in a hundred ways in which our own talented chefs can cook this animal, especially in areas of rice fields, just where this animal since ancient times was brought to court. There is another particular ocean, in those areas in the past, there were colonies of Jews, to which religion (prohibiting the pig) suggested this dish.
It goes without saying that winter is also the cod, in all its variations and adaptations: food is not typical of this territory, as a source, but it is very common for centuries in our campaigns.
Then there is the Marzipan (dish of low Novara), which, despite its name, is not a sweet dish, but a pudding that is served roasted or boiled.
Polenta, in all its infinite variations and adaptations, is the queen of winter.
In the valleys of the Cuneo is still a living tradition of the "Polenta in the Aire 'd to us" (polenta air output), which is a picturesque way of saying polenta and nothing else!
In Canavese serve Miass, which are slices of polenta. Mixture of polenta and pork, then more typical winter, is the Puccia, a sort of soft polenta with cabbage and pork, probably born centuries ago in the poverty of our countryside.
Always based on the polenta is now unavailable Puut, dish, poor, Ghemme's kitchen, is a kind of polenta made with liquid water, wheat flour, butter and salt. It was served hot in bowl with cold milk.
Winter is naturally the fondue, the most classic, the best known, one of the finest cuisine in this part of Italy.
Among the vegetables are typical of the winter season, in addition to the usual ones, there are Tapinambour, which leads straight to the famous Wet Caoda, more winter dish that you can not, with its collective ritual of eating.
Also in winter, among the desserts, there are Marrons glaces, gluttony Piedm.
It 's rare that they are the restaurants to prepare them, they are few pastry chefs who make them again: in Cuneo, however, there is a craft, but of a certain size, which supplies a large part of the market made in Piedmont, Italian and foreign markets.
Other sweet traditional to this territory year-end, with the most popular Bunet, Panna Cotta with Hazelnut cakes or simply cooked apples or pears, is Mont Blanc.
And the summer?
Real estate: Buy houses and enjoy the wines of the region
Houses & Wine and Piedmont
P. is known worldwide for its wines, an ancient tradition that dates back to Roman times and in the second half of the nineteenth century was discovered a cellar of the first century AD, and buried intact. In particular are very popular red wines, full bodied, resistant to aging, on the contrary, over the years in bottle purchase merits and virtues.
You can split the production in large geographical areas, which often overlap and overlap: the Langhe (where they produce Barolo, Barbaresco, Barbera, Dolcetto, Nebbiolo), Roero (as Roero Arneis), with the Province of Asti center at Canelli and Nizza Monferrato (where born Barbera d'Asti, Moscato d'Asti, Grignolino, Muscat, Ruchi and Freisa), centered in the Monferrato Casale Monferrato (where they produce Barbera, Bonarda, Grignolino, and Freisa Gabiano, Malvasia), the Alto Monferrato Alessandria and Tortona (that produce Brachetto, Gavi and Cortese), the area close to the Alps and the hills between Vercelli Novara (with Bonarda, Gattinara, Sizzano, the Fara, Ghemme, Boca, the lesson), the Canavese (where born Erbaluce and Calumet) and the territory of Carema the entrance of the Valle d'Aosta with the same name Carema. Wine production is not limited to this brief list, there are, in fact, many products of high quality, little known or niche products that are disappearing, but it's worth saving.
The historical documents that are related to wines in Piedm. are very numerous: from the Roman engravings depicting people in the act of collecting and transporting the grapes, the Municipal Statutes of 1200-1300 in which they set the date of harvest and not inconsiderable pain ( also cut the right hand) for those who steal or damage the grapes of others, until the notice published in Alba in 1758, representing the first law of "protected designation of origin" of the wine.
The nineteenth century represents a turning point for wine production, which, under the pressure of outstanding personalities such as Cavour and the Marquise of Barolo, it becomes, it becomes more modern (born in this century, the great wines of the Langhe appreciate them as now) . Take part and especially the province of Asti, where winemakers such as hooks, Contract, the woods, the lame, the first to create industries, and improve the production systems.
The twentieth century has been a transition from a period of recession, with the abandonment of the vineyards, to the rediscovery in the last part of the century, thanks to renewed interest in wine, aging techniques on French models (with some exaggeration in abandoning old traditions in the wake of momentary mode), for a more modern and voted to internationalization.