The hidden gems of Piedmont, Italy

The Birthplace of Slow Food . . .

The Piedmont is nestled in the northwest corner of Italy just south of the Alps and is a region where gastronomy transcends mere sustenance to become an art form deeply interwoven with the land, culture, and history. Renowned as a culinary epicenter, Piedmont's significance in the gastronomic world stems from a rich confluence of diverse landscapes, a dedication to tradition, and a bold embrace of innovation.

At the heart of Piedmont's allure is its extraordinary terroir. This is a land of dramatic contrasts, from the snow-capped Alps framing the horizon to the rolling hills of the Langhe and Monferrato, blanketed with vineyards. These fertile soils, nourished by the region’s unique microclimates, produce some of Italy's most celebrated wines including Barolo, Barbaresco, and Moscato d'Asti. These iconic wines are more than beverages; they are the lifeblood of Piedmontese culture, reflecting the patience, skill, and deep connection of local vintners to their land.

Piedmont is equally renowned for its truffles, particularly the elusive and aromatic white truffles of Alba, often referred to as "white diamonds." The region's forests become a treasure trove during truffle season, drawing gourmands and chefs from across the globe. Truffle fairs and auctions in Alba celebrate this prized delicacy, which enhances dishes with its earthy, almost mystical allure. This connection between nature and cuisine is a hallmark of Piedmontese gastronomy, where local ingredients are celebrated in their purest forms.

The region is also the birthplace of the Slow Food movement, which emerged in Bra, Piedmont, as a response to the rise of fast food and homogenized dining experiences. This movement champions sustainable farming, local traditions, and the joy of savoring each bite. Piedmont's farmers and artisans embody these principles, crafting everything from creamy robiola and tangy toma cheeses to exquisite chocolates in the town of Turin, where gianduja—a blend of hazelnut paste and chocolate—was invented.

Piedmontese cuisine itself is a tapestry of rich, comforting flavors. Dishes such as Vitello Tonnato (a delicate balance of tender veal with a tangy tuna sauce) and tajarin pasta, often enriched with truffle shavings, showcase the region's culinary sophistication. The hearty stews of Brasato al Barolo (beef braised in Barolo wine) and the celebrated Bagna Càuda (warm anchovy and garlic dip served with fresh vegetables) reflect Piedmont's ability to turn simple, local ingredients into extraordinary creations.

This dedication to gastronomy extends beyond the plate to the cultural experiences that define the region. Festivals—such as the Alba White Truffle Festival and Asti's Palio d'Asti—blend food, history, and community in vibrant celebrations. The region's culinary schools and Michelin-starred restaurants—like Piazza Duomo in Alba—further enhance its global reputation as a haven for food lovers.

Ultimately, what makes Piedmont unique is its seamless blend of natural abundance, artisanal mastery, and a profound respect for tradition. It is a region where every sip of wine, every bite of truffle-laden pasta, and every stroll through its vineyards and markets tells a story—a story of passion, pride, and an unbreakable bond with the land. This enduring legacy ensures that Piedmont remains a gastronomic jewel, inviting visitors to savor its beauty, one dish at a time.

We invite you to embark on an unforgettable culinary adventure with Zingerman's Food Tours as we journey to the enchanting region of Piedmont, Italy, in the spring of 2025. Immerse yourself in the heart of one of the world's most celebrated gastronomic destinations.

See you on the road,

Kristie

Zingerman’s Food Tours Managing Partner

Piedmont

April 14-21, 2025

Why Choose Zingerman's Food Tours?

With years of experience curating unforgettable culinary experiences, we pride ourselves on our small group sizes, expert guides, and a commitment to supporting local communities.

Our Food Tours take you to the source. If you’re hungry to explore behind the scenes, come with us. We use food & wine to connect to the history of a region, the spirit of its people, and the rhythm of daily life. Zingerman’s Food Tours is your concierge to the best local guides, food, and cultural experiences. Relax, enjoy, and experience the best, because of our long-standing connections in the food and travel world.

The Secrets of the Jura

Wine and cheese history of Jura, France: Lyon & Jura VOL: 2

Greetings, Travelers!

Welcome to Volume 2 of our spotlight on Lyon & Jura, France.

The Jura region of France, nestled between Burgundy and Switzerland, boasts a rich culinary and wine-making heritage shaped by its geography, climate, and history. Known for its distinctive wines and hearty cuisine, Jura offers a fascinating blend of tradition and innovation.

Here's an overview…

Wine of Jura

Did you know that the Jura is the smallest wine region in France? Tucked away in the hills, this hidden gem spans only 2,000 hectares, and we’re excited to tell you all about it.

The Jura's vineyards are located on slopes with limestone and marl soils, benefiting from a continental climate. These conditions contribute to wines with pronounced acidity and exceptional aging potential.

The Jurassic 5—The region is made up of five special appellations: Arbois, Château-Chalon, Côtes du Jura, L'Étoile, and Macvin du Jura.

Grape Varieties:

• White: Savagnin (the signature grape), Chardonnay (locally called Melon d'Arbois).

• Red: Poulsard, Trousseau, and Pinot Noir.

What makes the jura special? Vin Jaune ("yellow wine") is one of the most iconic and fascinating wines of the Jura region, celebrated for its unique production method, rich history, and distinct flavor profile. Often likened to sherry but entirely its own, Vin Jaune is a product of tradition, patience, and meticulous care. Made exclusively from the Savagnin grape, a white varietal that thrives in the region's limestone and marl soils. After fermentation, the wine is aged in oak barrels for a minimum of six years and three months. During this time, a thin layer of yeast (voile) forms on the wine's surface, protecting it from oxidation while imparting distinctive flavors—developing complex, oxidative characteristics with notes of nuts, dried fruits, spices, and a saline tang.

Cheese of Jura—Morbier and Comté

Morbier and Comté cheeses hail from the Jura Mountains in eastern France, a region renowned for its rich cheesemaking tradition that dates back centuries. Though distinct in character, these cheeses share deep ties to the cultural and culinary heritage of the Franche-Comté region.

Comté is one of the oldest French cheeses and has been produced since at least the 12th century. Born out of necessity by farmers in the remote Jura mountains. They needed a way to preserve surplus milk from their herds during the long winters. Villagers collaborated to pool their milk, creating large wheels of cheese that could age for months. These cooperative efforts laid the groundwork for the fruitières, the traditional cheesemaking cooperatives still in operation today.

Comté is a pressed, cooked cheese made from raw cow’s milk, primarily from Montbéliarde or Simmental cows. Each wheel weighs about 80 pounds and is aged in special caves for 4 to 24 months, developing its nutty, buttery, and slightly fruity flavors. The terroir, the cows' diet, and the skill of the cheesemaker all contribute to the nuanced flavor profiles of Comté, which can range from floral and sweet to savory and robust.

Protected by the Appellation d'Origine Contrôlée (AOC) designation since 1958, Comté reflects the region's deep connection to artisanal cheesemaking. It is one of the most consumed cheeses in France and plays a key role in regional dishes such as Fondue Comtoise and Gratins.

Morbier emerged as a practical solution for small-scale dairy farmers. Traditionally, leftover curds from Comté production were pressed into molds, forming the base layer of Morbier. To protect the cheese during the night, a thin layer of ash from wood fires or vegetable ash was sprinkled over it. The next day, a new layer of curds was added atop the ash, creating the iconic black stripe running through the middle of the cheese.

Morbier is a semi-soft cheese made from raw or pasteurized cow's milk. Its texture is creamy and supple, with a mild, tangy flavor and hints of fruit and nuts. The ash, initially a practical measure, has become a signature aesthetic feature. Over time, Morbier transitioned from a cheese of convenience to a delicacy in its own right, gaining AOC protection in 2000.

Today, Morbier is celebrated for its unique appearance and taste, often enjoyed as part of a cheese board or melted in traditional dishes like Tartiflette. Its evolution reflects the adaptability of Jura cheesemakers, who have preserved its rustic origins while elevating its status.

Both Morbier and Comté are products of the same mountainous terrain, sharing a reliance on the lush pastures of the Jura and the craftsmanship of local cheesemakers. While Comté represents the grandeur and versatility of hard, aged cheeses, Morbier embodies ingenuity and tradition with its striking visual and softer palate. Together, they exemplify the rich diversity and culinary significance of French cheese culture.

Zingerman’s Food Tours will take a deep dive into this beautiful and often untraveled part of France this April. We invite you to come along.

See you on the road,

Kristie

Zingerman’s Food Tours Managing Partner

Lyon and Jura, France

April 9-16, 2025 7 seats remaining

Comté Morbier

Why Choose Zingerman's Food Tours?

With years of experience curating unforgettable culinary experiences, we pride ourselves on our small group sizes, expert guides, and a commitment to supporting local communities.

Our Food Tours take you to the source. If you’re hungry to explore behind the scenes, come with us. We use food & wine to connect to the history of a region, the spirit of its people, and the rhythm of daily life. Zingerman’s Food Tours is your concierge to the best local guides, food, and cultural experiences. Relax, enjoy, and experience the best, because of our long-standing connections in the food and travel world.