Turin Travel Guide

Turin sits in the heart of Piedmont, Italy’s wine mecca and the birthplace of some truly sumptuous dishes. Local wines run the gamut from dry, red wines to fresh, fruity whites, sparkling Astis, and even sweet wines. Mythical wines include Barolo and Barbaresco. Other wines made in this fascinating region include “Super Piemonte” blends, Gavi, Arneis, Asti Spumante Moscato d’Asti, Dolcetto, Gattinara, Ghemme, Brachetto, and the extremely popular Barbera. Wines are abundant and fabulous, and Turin’s picturesque cafés and gourmet restaurants are the ideal places to sample them.

There are a huge variety of local specialties, and sampling them all could take the better part of a lifetime. Try nature’s simple delights, like hazelnuts, chestnuts, or truffles. Excellent local cheeses include Bra (a sharp cow-and-goat milk cheese) and Toma (cow milk cheese that can appear in various forms).

Traditional local dishes include Bagna Cauda (a delicious warm dip made of Olive Oil, garlic, and anchovies, garnished with veggies), Fonduta, Game “in Civet” (slow-cooked in red wine), and Fritto Misto alla Piemontese. Meat eaters will salivate over agnolotti del plin (a meat-stuffed pasta served with a thin broth) and bollito misto (mixed boiled meats served with sauces called “bagnetto.” The most typical bagnetto sauce is called the verde (green sauce comprised of parsley, eggs, garlic, and anchovies).

Other sauces include the bagnetto rosso (red sauce- tomato and chili pepper) and the bagnetto giallo (yellow sauce- with mustard). Bollito Misto is also served with the cognà, must (crushed grapes) with pears, figs, apples, and hazelnuts. Carne cruda is a specialty and is raw, thin-sliced Fassona beef topped with oil and truffles. Vegetarians will enjoy the home-style taste of hearty risottos, like risotto al Barolo, made with local vegetables and topped with Parmigiano.

Turin has a superb chocolate tradition, and Turinese chocolatiers have been held in high prestige since the 16th century. Indeed, it was more important historically as a center of artisan chocolate making than even Switzerland. Many famous chocolate companies are from here, like Ferrero, Streglio, and Caffarel. Turin’s symbol is the gianduiotto (called “Giandojòt in the local dialect), which is chocolate shaped like a boat. An enormous 2-week chocolate festival in Turin is held in March, CioccolaTO’. Other traditional sweeties include Savoiardi (also called lady’s fingers, eaten independently or used in Tiramisu) and Zabajone (a sweet cream made of egg yolk and Marsala, often served with meliga cookies). While in Turin, especially in autumn or winter, you must try a “Bicerin” (in the café of the same name), a hot coffee with chocolate and cream.

And finally, another fantastic Turin tradition is the “aperitif.” In the late 1700s, a local Turinese named Antonio Benedetto Carpano invented the quintessential aperitif- Vermouth. He blended white wine with an infusion of more than 30 different herbs, botanicals, and spices. His drink was successful, and large companies like Martini & Rossi and Cinzano began exporting vermouth worldwide. These days, “Martini” is enjoyed on its own or as an ingredient in various cocktails like the Negroni, the Manhattan, and, of course, the Vodka Martini (enjoyed “shaken, not stirred” by James Bond). The aperitivo (a cocktail or glass of wine) is usually served with nibbles (Italian cheeses, prosciutto, olives).

A Guide to the Gastronomy and Cuisine of Piedmont: Read more