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In the 1700s, Piedmont Italians primarily consumed a diet based on local agricultural products, including grains, legumes, and vegetables. Polenta made from corn was a staple, along with risottos and various types of pasta. Meat, particularly from cattle and game, was also important, often prepared in hearty stews. Additionally, the region's renowned wines complemented their meals, reflecting the agricultural richness of Piedmont.

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