Piedmontese cuisine originates from the Piedmont region in northwestern Italy. It is characterized by its use of high-quality ingredients, including fresh vegetables, meats, and dairy products. The cuisine often features rich flavors and hearty dishes, with a focus on local specialties such as bagna cauda, a warm dip made from garlic, anchovies, and olive oil, and agnolotti, a type of stuffed pasta. The region is also known for its excellent wines, particularly Barolo and Barbaresco, which complement the rich dishes. Truffles, especially the prized white truffle from Alba, play a significant role in Piedmontese gastronomy, enhancing the flavors of various dishes.