Our #IMissItaly series continues today with stuffed bell peppers Piedmont-style.

They’re actually really easy to make. The secret is to use the right ingredients for the filling:

Peppers, roasted and peeled
Parmigiano Reggiano
olive oil-cured tuna
salt-cured anchovies, desalted
tomato paste
bread crumbs
flatleaf parsley
extra-virgin olive oil

But to really make this dish correctly you need to use the Piedmontese style of ricotta known as seirass (which means “whey” in Piedmontese dialect). It really takes the dish over the top in terms of flavor and — most importantly — texture.

Barbera d’Asti is always a classic pairing for this dish (during summer, give the wine a little chill).

But we also love Ruché (Rouchet) with our stuffed peppers. The strawberry note and lift that you get with this wine is unbelievably good with the salty, creamy character of the stuffing and it makes the tang of the peppers pop!

Try the pairing. We’re confident you’ll thank us!


rouchet piedmont grape