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I left for a week in Piedmont with high gastronomic hopes. I still recall some of the magnificent food I ate last time I was there (which was over a decade ago, in November, the beautiful and mysterious time of fogs and white truffles). It wasn’t just the truffles, though. I adored the Italian respect for raw materials, and the way Italian chefs were prepared to serve a beautifully grown, simply prepared vegetable as a course on its own. Read More >