Alba. Asti. Barolo. Barbera. Barbaresco. Dolcetto. Dogliani. Moscato. Nebbiolo. An oenophile's paradise, the Piedmont region of Italy produces some of the world's finest wines, with more than half of it's 170,000 acres of vineyards registered with DOC designations. A fertile agricultural region, Piemonte also grows 10% of Italy's grains and raises over 800,000 head of cattle. It produces several region-specific cheeses, including Gorgonzola, Robiola, Tome, and Grana Padano. It is home to chocolatier Ferrero, makers of Nutella. With such abundance, it's little wonder that Piemonte birthed the Slow Food movement.
We spent four sun-filled days at Susie's cousin's villa in Vinchio, exploring wineries by day, watching the sun set over rolling vineyards in the evening. Our nearest neighbor was Non Solo Crudo, an outstanding restaurant serving traditional Piemontese cuisine. Run by a charming and curmudgeonly chef, he was its only staff and we were his only table. He insisted on three things: that we learn Italian, that we finish everything, and that we drink his Grappa. When we asked how he made baby carrots so tender, without becoming mushy, he simply replied "al burro."