Stewed peppers

Over the centuries, yellow and red peppers have successfully become part and parcel of Piedmontese agriculture. Two varieties “quadrato d’Asti” and “cuore di bue” are particularly appreciated by food connoisseurs. Peperonata is one of the most treasured and tasty dishes our region produces and is usually served as a side dish to veal and rabbit or as a topping to cod with polenta.