On The Road in Piemonte: With Winemakers, Farmers & Chefs
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This remarkably in-depth exploration of wine and food from Italy's Piemonte is an unrivalled example of what a regionally-focused work can be. The two slip-cased volumes together come to 1,008 pages which present traditional and contemporary recipes, survey famous wines and artisan foods, and profile vintners, farmers, chefs, and other key figures.
In her foreword to this book, Katie Parla notes, "The point is not to avoid the well known. It is to understand that if you stick to the greatest hits, you're doing it wrong. Jeff Bramwell understands this, and the depth of that understanding and the work to arrive there are what gives this book its authenticity."
Bramwell's deep interest in Piemonte arose during time he spent here as a wine industry photographer. His co-author Jay Murrie imports Italian wines from small, family-owned estates. Their deepest profiles feature winemakers, capturing both tradition and change in a business forced to evolve by climate change, technological possibility, and market forces.
As deeply involved as they are in the realm of wine, they're also people who have eaten mortadella sandwiches off the hood of rental cars and gorged themselves on endless variations of vitello tonnato, for which they also provide three pages of history.
While there are fewer than ninety recipes here, they are detailed and handsomely photographed. Where differences in the food supply are significant, they acknowledge it. Page 153, for example, is the recipe for "An Approximation of Salsiccia di Bra," a fresh veal sausage eaten on its own and used in many dishes.
The books treat Piemonte by dividing it into six regions: Alto Piemonte, Monferrato, Gavi & Colli Tortonesi, Langhe, Roero, and Western Piedmont. Bramwell's photography of landscapes, towns and cities, people, and finished dishes are immersive and inspiring.
How we wish for other books of similar stature on the world's other great regions.
Two hardcover volumes in a slipcase. Color photography throughout.
Published on 2026
