It not only draws heavily on traditional Piedmont food but, over the centuries, has absorbed many ingredients and culinary styles from further afield. From 'peasant' food to the aristocratic dishes eaten at the royal court, as well as the meals eaten by the middle classes starting from 1800.
Agnolotti, caponet, soups, braised meats and sweet dishes all have their roots in the use of every available food source, even leftovers, or in the refinement of seeking new ingredients and flavours.
Traditional Piedmont cuisine is the meeting point where royal and aristocratic, middle class and peasant food all meet. As regards the aristocratic foods, Turin and Piedmont drew on the experience of nearby France where, in the 18th century, a new cuisine had become established.