Turin
What to eat
Turin cuisine is rich in typical dishes made with raw materials linked to the territory. Its decisive and intense flavors and the long preparations are a link to the ancient Piedmontese tradition. Meat, which is one of the main elements, vegetables and cheeses are recurring ingredients in Turin’s culinary tradition, all accompanied by good wine that represents an excellence of the Italian territory.
AGNOLOTTI DEL PLIN
Agnolotti is the signature dish of Piedmont and the city of Turin. Famous for its small size, Agnolotti is a fresh kind of pasta with a square shape, traditionally filled with leftover minced meat and mixed together with vegetables, cheese and herbs. The name of the dish is linked to the technique of folding the edges, ‘Plin’, which in Piedmontese means ‘to pinch’. Prepared with care and skill, this dish is a eulogy to Piedmontese tradition and craftsmanship.
BRASATO AL BAROLO
Braised beef with Barolo is a dish that combines two great ingredients of Piedmontese cuisine, Fassone beef and wine. The dish has a slow and meticulous preparation where strong and decisive flavors are combined. Its secret is marination, a procedure where the meat is left to marinate for some time in red wine. The end result is superlative since the soft and aromatic meat goes perfectly with the wine sauce. A delicacy for great occasions that has its roots in the ancient Piedmontese tradition.
GIANDUIOTTI
Turin’s Gianduiotti are the sweet par excellence of Turin. Recognised around the world as a symbol of Italian chocolate making, these sweets take their name from the character of ‘Gianduja’, a puppet with a green mask that represented the typical Turinese. The speciality has ancient origins, dating back to 1800, when the city’s confectioners used to add local hazelnuts to extend the use of chocolate. World-renowned for their triangular shape, the balance of chocolate and hazelnut flavor makes them irresistible.