THE ART OF ANTIPASTI
A Piedmontese meal often opens with a sequence of small dishes reflecting seasons, preserves and home cooking.
Read the chapter →PIEDMONT FOOD
Piedmont Food: products, dishes and gastronomic culture.
A territorial cuisine built around antipasti, pasta, rice, meat, sauces, cheese, desserts, chocolate, wine and convivial rituals.
VITELLO TONNATO AND MEAT
Vitello tonnato, raw beef cut by knife and other beef dishes are among the cuisine’s most recognisable expressions.
Read the chapter →PASTA, RICE AND FIRST COURSES
Agnolotti, tajarin, gnocchi and risotto show the variety of regional traditions.
Read the chapter →CHEESE, TRUFFLES AND TERRITORIES
Langhe, Roero, Monferrato and Alpine areas contribute cheese, truffles, hazelnuts, wines and strongly place-based products.
Read the chapter →DESSERTS, CHOCOLATE AND BICERIN
Bunet, panna cotta, gianduiotti, chocolate and bicerin express a rich confectionery culture with Turin at its centre.
Read the chapter →VERMOUTH AND APERITIVO
Vermouth is deeply connected with Turin’s aperitivo history and its social rituals.
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From food, return to the city that turned taste into part of its cultural identity.
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