10 Things to eat in Turin and where

Turin is a wonderful city, full of history, art and culture, but also of fun places and meeting places for young people. The first capital of Italy is a metropolis completely immersed in greenery, surrounded by hills and crossed by rivers. If you are walking around the living room of Italy, you cannot miss the typical dishes his delicious cuisine. Here you will find a rundown of the best courses, in order of appearance.

Index

1. Bagna cauda
2. Bagnèt verd
3. Vitel tonné
4. Agnolotti
5. Tajarin
6. Mixed boiled meat
7. Braised in Barolo
8. Financier
9. Fricia
10. Bonetti
11. Where to eat in Turin: best restaurants, typical bars and street food
12. User questions and comments

1 - Bagna cauda

The bagna càuda is a sauce made from desalted and delisced anchovies and garlic, dissolved in boiling oil. The sauce is served in special heated bowls so that it maintains the right temperature throughout the meal and is used to dip raw and cooked vegetables, such as thistle, Jerusalem artichoke, peppers, cabbage and more.

• Recommended to: lunch and dinner
• Average cost: € 15
• Main ingredients: anchovies, garlic

2 - Bagnèt verd

Bagnèt verd is a green sauce made from anchovies and garlic dissolved in boiling oil with plenty of parsley, bread crumbs previously soaked in vinegar and squeezed and raw extra virgin olive oil. It is used to season boiled meat but also for cover the tomino, typical round cheese, single portion, which is heated on the grill to soften the heart.

• Recommended to: lunch and dinner
• Average cost: € 15
• Main ingredients: anchovies, parsley, breadcrumbs

3 - Vitel tonné

Vitel tonné is made up of thin slices of roast beef, served cold and season with a sauce based on mayonnaise and finely chopped canned tuna.

• Recommended to: lunch and dinner
• Average cost: € 20
• Main ingredients: veal, mayonnaise, tuna

4 - Agnolotti

Agnolotti are a typical fresh egg pasta (strictly hand-pulled) very similar to rectangular ravioli. They contain a filling of roast meat and cooked vegetables and are seasoned with the sauce of the roast.

• Recommended to: lunch and dinner
• Average cost: € 15
• Main ingredients: egg pasta and beef

5 - Tajarin

Tajarin are gods small noodles of handmade egg pasta that can be seasoned with roast sauce, simply sautéed with butter and sage, with white truffle flakes, or covered with abundant meat sauce. A less easy to find version, sees them protagonists in the soup of legumes and chickpeas.

• Recommended to: lunch and dinner
• Average cost: € 16
• Main ingredients: fresh pasta

6 - Mixed boiled meat

Tongue, head, muscle, tail, shoulder, brut and bon, bow, priest's hat and beef scaramella, boiled with carrots, potatoes, onions and celery, served warm or cold with bagnèt verd or bagnèt ross (tomato and onion based sauce) and grape mustard.

• Recommended to: lunch and dinner
• Average cost: € 28
• Main ingredients: "waste" of beef

7 - Braised in Barolo

Fassone stew previously left to marinate in Barolo for at least 24 hours together with aromatic herbs such as onion, carrots, celery, cloves, cinnamon, black peppercorns, nutmeg, juniper, rosemary, bay leaf and garlic cloves. The marinade and prolonged cooking make the meat soft and allow it to perfectly absorb the aromas of the wine.

• Recommended to: lunch and dinner
• Average cost: € 20
• Main ingredients: Roast Fassone

8 - Financier

Rooster crests and wattles, grains, chicken livers, floured slices of beef, rump, brains and veal sweetbreads. The whole cooked with butter and Marsala along with mushrooms in oil, pickles and peas.

• Recommended to: lunch and dinner
• Average cost: € 30
• Main ingredients: beef, "scraps" of the rooster, chicken and veal entrails

9 - Fricia

It is a mixed fried meat, vegetables, mushrooms, fruit and sweet semolina. The mixture of salty and sweet ingredients is really special and engaging.

• Recommended to: lunch and dinner
• Average cost: € 25
• Main ingredients: meat and vegetables

10 - Bonet

Bonet is a typical pudding, made with eggs, sugar, milk, cocoa, Fernet (often replaced with rum) and macaroons. It is strictly served cold. There is also a variant of gianduja, definitely worth trying.

• Recommended to: always
• Average cost: € 7
• Main ingredients: chocolate

Where to eat in Turin: best restaurants, typical bars and street food

Traditional Piedmontese cuisine is made up of hearty dishes and elaborate preparations.
A jump in one is inevitable piola, a typical restaurant of the gastronomic tradition Piedmontese where good food and excellent wine are served at reasonable prices. It is usually family run and has a homely atmosphere, the perfect place to delight the palate.
Here are some recommended premises where you can enjoy a typical Turin meal:

1 - Bicchierdivino

• Description: an ancient Piedmontese piola where you can enjoy a not too expensive but typical lunch
• specialty: battuta di fassona
• Average price: from € 15,00 per person
• Address: Get Directions - Website

2 - Santa Polenta

• Description: a comfortable environment where you can enjoy traditional Piedmontese flavors revisited in a modern and creative way
• specialty: polenta
• Average price: from € 20,00 per person
• Address: Get directions - Facebook page

3 - Bicerin coffee

• Description: one of the historic places in the city, opened in 1763 with marble tables and red velvet seats
• specialty: bicerin torinese
• Average price: from € 5,00 per person
• Address: Get Directions - Website

4 - Pastificio De Filippis

• Description: restaurant where you can enjoy excellent fresh pasta prepared locally
• specialty: fresh pasta, plin and tajarin
• Average price: from € 18,00 per person
• Address: Get Directions - Website

5 - Baratti & Milan

• Description: historic and renowned restaurant, with a luxurious and extremely elegant atmosphere, where you can sit down for a refined coffee break
• specialty: cremini, bicerin
• Average price: from € 3,00 per person
• Address: Get Directions - Website