James Beard Award Winning Chef Jody Adams combines local ingredients with regional Italian culinary traditions at Rialto, located in Harvard Square. During December and January Rialto explores the indulgent side of northern Italy–the Piedmont. White truffles, cream, Toma cheeses, a delight in preserved-meat antipasti, egg noodles, the well-known red wines of Barolo, Barbera and Barbaresco, and a distinguished white, Arneis–all come from the Piedmont. Grissini, the elegantly slender breadsticks found in Rialto’s bread basket, originated in the central Piedmont city of Turin. Other famous specialties of the Piedmont, like Anglotti di Telaggio, tiny handmade pockets of pasta filled with mushrooms, hazelnuts and white truffles; or Pollo al Mattone, a roasted baby chicken accompanied by a cabbage leaf stuffed with potato and soppresseta, along with morels, rosemary and Grana Padana cheese, can be found on Rialto’s DINNER and Regional Cuisine menus. Make a sweet end to your meal with a regional dessert like Torta di Nocciole, a traditional Piemontese hazelnut cake, with zabaglione, candied kumquats and gianduja gelato.