In this article, you'll discover a curated list of the most delectable starters, main courses, second courses, and desserts that Turin has to offer. Not only will you find a brief description of each dish, but you'll also be treated to mouthwatering pictures and videos that will give you a taste of what to expect. I'll even share my go-to restaurants for each dish, ensuring you enjoy the most authentic experience. These dishes are truly representative of Turin's culinary traditions and are hard to find outside of Piedmont. Don't miss out on these gastronomical delights!
Quick Summary
Let's start with an overview of the different sections covered in this article:
- Ristorante, Trattoria, or Osteria?
- Top 5 Starters: a tantalizing introduction
- Top 3 Main Courses: simply irresistible
- The Best Second Course: a meat lover's paradise
- Top 5 Desserts: a sweet ending
- Wine Suggestions: enhancing your dining experience
If you're planning a visit to Turin, don't forget to check out my recommended one-day itinerary. And for all the food enthusiasts out there, be sure to read my post on the best fine-dining experiences in Turin.
A trip to Italy can be overwhelming with the multitude of culinary options available. Allow me to provide some clarity.
- Ristorante (high-tier): These full-service restaurants boast professional kitchen staff, seated hosts, and often sommeliers. They offer the most exquisite and expensive dining experiences.
- Trattoria (mid-tier): Traditionally family-owned, these establishments have a more casual and rustic vibe. The menu focuses on local dishes and may offer a more limited variety.
- Osteria (low-tier): While previously known as wine bars, osterias now serve food, albeit simpler than trattorias. They typically offer a selection of cold cuts and a few daily menu options.
- Piola (low-tier): In Turin, a piola is a traditional trattoria known by its local dialect name.
Generally, trattorias and osterias are more affordable than ristorantes, but exceptions exist. For instance, "Osteria Francescana," managed by the renowned Chef Massimo Bottura, is a three Michelin-star restaurant and has been consistently named the best restaurant in the world (with a menu price of approximately €250 per person, excluding wine).
Tips from Locals
One of the most popular piolas among locals in Turin is "Piola da Cianci." I highly recommend this establishment for its delicious food at affordable prices. Located in the charming Piazza IV Marzo, which offers a view of the Duomo, this eatery is a hidden gem. Just to give you an idea, I had mixed starters, main courses, wine, beverages, and coffee for only €33!
Piola da Cianci
Starters are my personal favorite part of the meal. In Piedmont, you'll find an incredible variety of starters. Some restaurants even offer a selection of mixed starters, allowing you to sample a variety of flavors. Cold starters are popular in the summer, such as Vitello Tonnato and Salsiccia di Bra, while warm starters like Peperoni al verde and Flan di verdura con foduta are perfect for winter.
2.1 The Salsiccia di Bra
Salsiccia di Bra is a unique delicacy that combines high-quality raw beef tartare stuffed into a sausage casing. It's an absolute must-try for meat lovers. Bra, the city where this delicacy originates, is home to the Slow Food Worldwide international headquarters—a testament to its culinary significance. You can enjoy Salsiccia di Bra as a starter or as a sauce for pasta or risotto.
2.2 Battuta al coltello di Fassona
Battuta al coltello di Fassona is more than just a simple tartare. Fassona refers to a premium beef breed from Piedmont, known for its low connective tissue. The meat is hand-chopped and lightly seasoned with salt, pepper, and lemon after being beaten by hand. This dish's beauty lies in its simplicity, allowing the quality of the meat to shine through. It is often served with flakes of Parmesan cheese or white truffle.
2.3 Vitello Tonnato (or Vitel tonne’)
Vitello Tonnato showcases slices of veal served in a rich sauce made with tuna, anchovies, and capers. While the combination of meat and fish may seem unusual, this dish is an exception. The flavors harmonize perfectly, creating a sublime culinary experience. The veal slices should be slightly pink, and the sauce, made with tuna, capers, anchovies, and lemon juice, adds a delightful touch. For the best Vitello Tonnato, head over to Porto di Savona.
2.4 Peperoni al forno in salsa di acciughe
This dish consists of oven-baked peppers covered in a delectable anchovy sauce, also known as bagna cauda. Bell peppers are a beloved ingredient in Piedmont, and their natural sweetness shines through when roasted. The traditional way to serve them is by pairing them with a dressing made of anchovies, parsley, and garlic. However, it's important not to confuse this dish with "bagna cauda," a heavy and pungent traditional Piedmontese dish that is not commonly consumed by younger generations.
2.5 Flan di verdure su fonduta di formaggio
This oven-baked soufflé is made with eggs, seasonal vegetables, and a delicious local cheese sauce. The choice of vegetables depends on the season, with zucchini typically used in spring and pumpkin or topinambur in autumn. The soufflé is made with expert precision, resulting in a delightful harmony of flavors.
When it comes to sampling multiple starters in one place, "Ristorante da Angelino" is the ideal spot. They offer a table of starters for only €10. While the decor may be a bit old-fashioned, the food is exceptional. In fact, many Juventus players frequented this humble and reasonably priced restaurant in the 90s.
Antipasti at Angelino
Let's now move on to the main courses, which are guaranteed to tantalize your taste buds.
3.1 Agnolotti del Plin al sugo d’arrosto
Agnolotti pasta covered in a rich roasted meat sauce—this dish is a traditional Piedmontese delight. Agnolotti, a type of stuffed fresh pasta, is typically filled with roasted meat or vegetables. You'll find two variations of agnolotti: the more popular square-shaped version and the rectangular-shaped "agnolotti del plin." The latter is harder to find outside of Piedmont due to its small size, which requires exceptional skill to prepare. The best way to enjoy agnolotti is with a sauce made from the juices of roasted meat, known as "sugo d'arrosto." Alternatively, you can savor them with a simple sauce of butter and sage.
Agnolotti
3.2 Tajarin al ragu di salsiccia di Bra
Tajarin is a homemade egg pasta that is typical of Piedmont. It resembles tagliatelle in shape but is thinner and slightly thicker due to being entirely handmade. The pasta's vibrant yellow color comes from the egg yolks used in the dough. Tajarin pairs perfectly with a ragu made from Salsiccia di Bra, the same sausage described in the starters section. This delicacy is softened and cooked in a fresh tomato sauce. You can also enjoy Tajarin with local cheese, which adds an extra layer of deliciousness.
3.3 Gnocchi al Castelmagno
Gnocchi al Castelmagno is the ultimate way to enjoy this Italian dumpling. Covered in a sauce made from Castelmagno cheese—a local specialty—these gnocchi are simply irresistible.
4.1 Brasato al Barolo
Brasato al Barolo is a slow-cooked beef dish prepared with the prestigious Barolo wine. The beef becomes incredibly tender and flavorful, and it is typically served with polenta or mashed potatoes. A true culinary delight!
5.1 The Bonet
The Bonet is a caramel and chocolate pudding enriched with crushed Amaretto cookies and rum. It is a Piedmontese delicacy that is nearly impossible to find outside the region.
Bonet from Porto di Savona
5.2 The Zabaione
Zabaione is a luscious cream made from egg yolks, sugar, and sweet wine. It can be served warm as a dessert or as a garnish for other sweets and cakes. Keep an eye out for "cannoli" filled with Zabaione in pastry shops.
5.3 The Panna cotta
While Panna cotta is a well-known dessert, not everyone is aware that it originated in Piedmont. This creamy delight is made from sweetened cream and vanilla, typically served with caramel or berry sauce.
5.4 Baci di dama
Baci di dama are charming hazelnut cookies held together by a layer of dark chocolate. These delightful treats are reminiscent of two lips locked in a kiss—hence their name, which translates to "lady kisses" in Italian.
5.5 Marron glaces
Marron glacé is a delicacy with a history dating back to the 16th century. These candied chestnuts are boiled in a sugar syrup and are a true delight for the senses.
Although Piedmont showcases a rich culinary heritage, I recommend avoiding a few traditional dishes that are outdated and heavy. Bagna Cauda, Fritto Misto alla piemontese, and Finanziera fall into this category and are not commonly consumed by locals anymore.
To complement your meal, Piedmont offers an outstanding selection of wines. Here are a few recommendations:
Red Wines
- Barolo: Known as the "king of wines," Barolo is a legendary Italian red wine made from Nebbiolo grapes. It boasts high tannins and a long-lasting finish.
- Barbaresco: Another exceptional wine made from Nebbiolo grapes, Barbaresco rivals Barolo in its reputation. With its rich flavor profile and equally long finish, it is a true delight.
- Nebbiolo: Considered a great mid-tier red wine, Nebbiolo shares its grape variety with Barolo and Barbaresco. It offers a more accessible option without compromising on quality.
White Wine
- Roero Arneis: This pale gold-colored wine hails from the Roero DOCG area. It features floral fragrances and a medium to full body. If you prefer white wine, I highly recommend giving it a try. It offers excellent value for money.
For a more in-depth look at Piedmont wines, you can visit this website.
Now that you've gained insight into the culinary wonders of Turin, you're ready to embark on a gastronomic adventure. Bon appétit!
