Piedmont Flavors: Tartrà

Piedmontese cuisine, rich and hearty, boasts countless dishes featured daily in Michelin-starred kitchens worldwide: from fresh vitello tonnato to indulgent agnolotti del plin, from braised beef in Barolo to bagna cauda, and finally, the delicious bonet.
But alongside these cornerstones of Piedmontese tradition, there are lesser-known dishes, forgotten recipes that can only be savored in local trattorias and restaurants. Today, thanks to our Cesarino Gabriele from Turin, we present one of these dishes: a typical dish from the Langhe and Monferrato, representing the humble peasant cuisine of the past, yet elegant enough to impress your guests: the tartrà.

What is Tartrà

Tartrà (and we emphasize “la”) is a savory pudding, easy and quick to prepare, made with milk and aromatic herbs. Served as a warm appetizer, it stands out for its delicate flavor and unmistakable aroma of fresh herbs. The three main ingredients – milk, eggs, and wild herbs – reflect the dish’s humble origins, back when cooks had to make do with what was available. Over time, the recipe has been reinterpreted, as Cesarino Gabriele explains:

“Today, Parmesan is often added to enrich the tartrà. The tomato sauce in this recipe is the traditional accompaniment, though now cheese sauce is sometimes used for a more refined touch.”

The origin of the name is uncertain. Some link it to the Tartar people, but it may simply come from Spanish “tarta” or French “tarte,” referencing the small cake or round flan shape.

Gabriele’s Tartrà

To master the secrets of making a perfect tartrà, join our cooking lesson dedicated entirely to the flavors of Piedmont!