Piedmont travel log – day eight

Today was a special excursion to Moleto, a small, medieval town.  After taking in some wonderful views of the Piedmont countryside, we visited a villa in Moleto where we were invited to an aperitif in the cellar. From the cellar we were able to visit an “infernot”, a sub-cellar that always remains 60 degrees Fahrenheit.  Infernots were easily carved into the tuff rock and used for storing wine and food because of the stable climates they provided.  After the aperitif and the visit to the infernot we went to a restaurant, “Le Cave di Moleto”.  There we had a typical Piedmont meal, called “bagna cauda”.  For this meal you have a heated sauce (the bagna cauda) made from oil, garlic and anchovies.  Into the bagna cauda you dip a variety of vegetables, cooked and fresh, and thin slices of veal. If you’re adventurous, you can crack a fresh egg into the bagna cauda towards the end.

An aperitivo in the cellar

An aperitivo in the cellar

The Bagna Cauda Buffet

The Bagna Cauda Buffet

Day 7 (October 24th, 2014)

Table of Contents

Day 9 (October 26th, 2014)

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