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A dish made with diots.

A diot is a sausage from the French region of Savoy (La Savoie) which comes in several varieties.


Some diots are eaten cooked, (grilled, boiled or in the traditional manner, with white wine) while some are dried. They may be eaten both cold and hot. When eaten hot they are usually served with boiled potatoes or polenta. When eaten cold they are generally covered with spicy mustard (preferably from Dijon), or they are placed in sandwiches or salads.