ENOGASTRONOMY

The area of Vercelli offers a great variety of enogastronomic products, including tasty cheeses, DOCG wines, delicious desserts and, of course, different types of rice and rice-based dishes. The territory of Vercelli boasts a long culinary tradition and hosts numerous festivals where visitors can sample its many specialties.

TRADITIONAL CULINARY SPECIALITIES

RICE

TRADITIONAL DESSERTS

WINES

TRADITIONAL RECIPES

Panissa

Set the beans, soaked the night before, in a pot with cold water. Add the salami and the pig skin, and cook over low heat. After 60-90 minutes sauté the onion, garlic, lard, and rosemary in olive oil. When the onion turns golden, remove and discard the rosemary. Remove the salami and the pig skin from the bean pot, then chop and add them to the herb mixture. Add the rice and a glass of red wine. After a few minutes, add the beans and the bean broth and simmer until the rice is done. Serve it with freshly ground pepper and accompany it with red wine.

Fried Frog Legs

Skin the frog legs, wash them in cold water and dry them. Then combine cracker crumbs, flour, onion, salt and pepper in a large bowl. Beat together two eggs and milk and dip the frog legs into this mixture. Roll the frog legs in cracker crumbs and fry in hot oil for about 5 minutes on each side. Drain on paper towels before serving them.

Bicciolani

Mix 5 oz of sugar and spices (cinnamon, clove and nutmeg) with 1 lb of flour. Add 5 oz butter, 2 eggs and knead the dough by hand at length. Leave the dough to rest for 6 hours. Roll out the dough to the desired thickness and put it on baking paper. Mark the surface of the dough with a knife, cut out some rectangles and distribute the cookies on the paper. Bake the cookies on a sheet in a pre-heated oven (250 degrees) for 10 minutes.

Polenta concia

Bring 1 litre of water to a simmer in a large, heavy-bottomed pan and add a pinch of salt. Whisk in 350 grams of corn flour very slowly and stir until the water returns to a simmer. Cook over low heat for 50 minutes. Meanwhile, cut the Toma, Gorgonzola and Parmesan cheese into small chunks. When the polenta is almost cooked add the cheese and stir until it melts. Add 100 grams of butter and some ground pepper before serving.