Piemonte
Piemonte - Torino - Mole The territory of the region is mainly mountainous (as much as 43.3% of the region) The main mountain ranges are the Alps, which surround the region to the west and north, and the Apennines, which, situated on the border with Liguria and Emilia-Romagna are as a natural boundary. IL Piemonte is at the foot of the mountain, so called because it is surrounded on three sides by mountains of the Western Alps and the Ligurian Apennines. The Piedmont area is rich in rivers, all tributaries of the River Po, which crosses the entire region from west to east
  

Alessandria

Asti

Biella

Cuneo

Novara

Torino

Verbano-Cusio-Ossola

Vercelli
From View:  There are well-known tourist destinations such as: Sestriere: historic ski resort destination for winter tourism; Bardonecchia: trails for hiking and mountain valleys;

National Museum of Natural Science, located in Turin in via Giolitti houses collections of botany, entomology, geology, mineralogy, paleontology and zoology.

Egyptian Museum: located in Turin Academy of Sciences, after the Cairo museum is collecting the most important Egyptian artefacts in the world. It is documented history and civilization of Egypt from the Palaeolithic period to the Coptic.

The Mole Antonelliana is the symbol of the city of Turin. Located in the historic center of Turin, behind the district Vanchiglia, is called by the built, Alessandro Antonelli.

The Mole aPalzzo Racconisi fantastic and recently restored Palace of Venaria Reale, and do not forget the Royal Palace Situated in the heart of Turin

Cuisine and Wines: The culinary traditions of Piedmont is the high level for the richness of its dishes carefully prepared, which predominate among the big meat from this region and meet flow of refined rice, pasta, cheese with the famous perfume dell'incomparabile truffle of Alba and Accompanying the wine of the highest quality. Among the main courses shine risotto of various kinds, and the famous agnolotti "tajarin" the sauce of chicken livers.

The dishes range from half a delicate raw meat Alba truffle and well seasoned, with large boiled, fried with mixed up with Juicy braised in Barolo wine and Caponet to accompany the polenta. A long list of appetizers gladdens the sight and palate: the characteristic 'wet caoda, the pate', the nervetti salad, and the frittatina "foams" of tuna and salmon.

The candy, made according to old recipes, are also worthy of the utmost consideration and are well suited to the framework of a winning cuisine that is surely among the first in Europe.

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