“What to eat in Turin” is an extract from my Torino’s Simposio cookbook. Get your copy on Amazon for more food, recipes, beautiful pictures, and mesmerizing stories that will make you a mindful explorer and not just a tourist.
THINGS TO EAT IN TURIN
There are many things to eat in Turin, but here’s a sweet and short list of the unmissable.
TRADITIONAL SAVORY DISHES OF TURIN
If Piedmont had a pasta aristocracy, Tajarin would sit on the throne. They are the typical pasta of the region: the thinnest pasta strips of the peninsula, made with an exceptionally egg-rich dough. Deliciously served, when in season, with truffles from the countryside – the white ones from Alba are world-renowned – or with ragù.
Agnolotti are the Piedmontese ravioli – smaller and thicker – traditionally filled with pork and/or veal roast. The kind of dish that appears on Sunday tables, family celebrations, and long lunches that seem determined to last all afternoon.
Vitello Tonnato consists of thin slices of beef served with a tuna and egg yolk sauce. It belongs in my personal archive of glorious eighties-fashion food and absolutely deserves a place on any What to Eat in Turin list. It is also one of those dishes that sounds completely wrong until you taste it.
Finanziera is a stew made from humble cuts of meat and offal. Don’t overthink that you are eating crests, rooster wattles, sweetbreads, brain, and veins. Think instead of the power of necessity and tradition that, with a little help from herbs, vegetables, and Marsala wine, transformed these ingredients into something unexpectedly delicious.
Brasato al Barolo is a classic Langhe recipe for Sunday family meals. A bottle of precious Barolo is used to soak and slowly cook beef, enriching it with every aroma and nuance the wine received from nature and human genius.
Fritto Misto alla Piemontese is an appetizer or second course you’ll want to order in one of those restaurants that have preserved genuine kitchen traditions for generations. Expect fried liver, lungs, brains, sausages, veal, semolina paste, amaretti, and apples. It is a dish for the curious and the fearless.
Bagna Cauda is a hot dip made with garlic, anchovies, and olive oil, served with raw, boiled, or roasted vegetables such as fennel, artichokes, and peppers. It is one of those dishes that instantly turns a meal into a gathering.
Bollito Misto literally translates as “mixed boiled meats”, referring to seven meat cuts and seven offal cuts, traditionally served with boiled vegetables and a remarkable collection of sauces: Bagnetto Verde, Bagnetto Rosso, Cougnà, Salsa delle Api, and Cren. It is less a dish and more a complete culinary ritual.
Tomini are the small, one-serving version of Piedmont’s famous Tomino cheese. They are usually served as appetizers and often accompanied by Bagnetto Verde, the same green sauce that appears alongside Bollito Misto.
TRAMEZZINI: TURIN’S UNEXPECTED CULINARY INVENTION
Tramezzini were born in Turin, so you should absolutely indulge in them here, discovering both classic and more creative fillings. They look innocent. Most visitors underestimate them. They shouldn’t.
BICERIN: TURIN’S MOST FAMOUS DRINK
In Turin, in 1763, there was a seller of acquacedrata, a drink made with water and cedar syrup, who opened a small bodega in Piazza della Consolata. Many clients arrived after mass at the nearby church, hungry and in search of something comforting.
They were offered three ingredients layered in a glass: coffee, cream, and chocolate. The coffee and chocolate were poured piping hot, while the cream was added cold. The tiny venue had just eight tables – and still does – and kept prices affordable to everyone. Noblemen and commoners waited in the same line and then sat side by side for a ritual that would become legendary.
The drink became known as Bicerin, after the small glass in which it was served, and was traditionally accompanied by fourteen dipping cookies called bagnà.
TURIN’S CHOCOLATE TRADITION
Gianduiotti are the ingot-shaped chocolate truffles born in Turin and probably already on your list of things to eat in the city. But here you’ll find countless versions, all respectful of tradition and yet, as Italian ingenuity dictates, each slightly different from the others. One of the most enjoyable activities in Turin is simply wandering from chocolate shop to chocolate shop, tasting as many as possible.
Baci di Dama – “lady kisses” – are two fragrant cookies eternally kissing thanks to the chocolate filling that glues them together. Take one. Another will surely follow.
Cannoli Piemontesi are crisp pastry shells filled with Marsala-scented zabaione cream.
Although now available throughout Italy, while in Turin you should also snack on Pastiglie Leone. Since the late nineteenth century, these pastel-colored candies have accompanied generations of Italians. The twenty-eight flavors became so beloved that they inspired a local saying: a l’è marca Leone – “it’s Leone brand” – used to indicate something of exceptional quality.
A FINAL TURIN FOOD TIP
Turin is a city that rewards slow eaters, curious travelers, and anyone willing to step into a historic café simply because it looks beautiful from the outside.
Enjoy your What to Eat in Turin list and every bite of your culinary experience!
Claudia