Piedmont's regional cuisine is rich in local products and includes many culinary specialities. Agnolotti, for example is pasta stuffed with veal, pork, ham, eggs, breadstick crumbs and grated nutmeg. Because of the widespread cultivation of rice in this region, there are many recipes for risotto. Unlike the majority of Italy's other regions, the staple ingredient here is rice and not pasta. Another typical dish is the bagna cauda: a hot garlic sauce made with oil, anchovies and other ingredients. It is served with fresh-cut vegetables and eaten like a fondue. Another characteristic ingredient in the cuisine of Piedmont is the white truffle, which is used to perfume all sorts of dishes, such as the risottos, fondue, agnolotti, tagliolini, etc. Piedmont is also the birthplace of Gianduja chocolate, a smooth blend of chocolate, icing sugar and ground grilled hazelnuts. The emblematic drink of Turin is Bicerin, a blend of espresso, drinking chocolate and whipped milk. You can easily find it for yourself at the café with the same name, Al Bicerin, on Consolata Square.