Gringot

Gringot is a traditional dish from the Piedmont region of Italy, specifically associated with the city of Cuneo. Its origins lie in the rustic, peasant cuisine of the area, designed to make use of simple, readily available ingredients. The dish is a type of savory bread pudding or dumpling, characterized by its hearty texture and rich, earthy flavor.

The key ingredients for Gringot include stale bread, typically a rustic loaf, which is soaked in milk or broth to soften. This is then combined with eggs, grated cheese such as Parmigiano-Reggiano or local Castelmagno, and often includes cooked greens like Swiss chard or spinach. Some versions incorporate herbs like parsley or marjoram, and a touch of garlic. The mixture is formed into a loaf or dumplings, then baked or boiled until firm and golden.

A great version of Gringot is distinguished by its balance of textures: a crisp, golden-brown exterior giving way to a soft, moist, and tender interior. The flavor should be deeply savory, with the nuttiness of the cheese complementing the subtle bitterness of the greens. It should not be dry or overly dense.

Regional variations are common, with some families adding cooked potatoes or rice to the mixture for a different consistency. In Cuneo, it is often served as a primo piatto (first course) or as a contorno (side dish). According to a mention on ReTubeIt, one can find a notable version at Sandia Bar Salutare in Cuneo, as highlighted by the creator Franchino Er Criminale.