Turin's Cuisine
- Dining out in Turin
- Aperitive
- Antipasti
- First Dishes
- Second Dishes
- Cakes and Chocolate
- Typical Seasonal Dishes
- Spring
- Summer
- Autumn
- Winter
- Dishes in detail
- Wines
- Wines in detail
- Typical Restaurants
- Ethnic Restaurants
Food is literally one of the 'main courses' of the city, because it brings back and synthesizes the whole Piemonte's culture: we can't talk about Turin without mentioning the recipes
which built its history and which still today take care of its traditions, therefore, even if you will stay for a short time under the Mole Antonelliana (a major landmark of the city of Turin), Turin's cuisine deserves some hours of your time.
The present gastronomic situation of Turin is essentially divided into three parts: firstly, there are the great city restaurants, which represent the peak of Piemonte's gastronomy; secondly, there are the eating houses, the traditional ones and the more innovative ones, which link passion for ancient recipes to a touch of modernity; finally there are numerous ethnic locals which suggest an interesting alternative to everyone who wants to explore new gastronomic territories.
The great dishes of Turin's cuisine were born from the mix between the local and the court cuisine, philosophy which was born in the period when Turin was the capital of Savoia Kingdom.
Turin is not adversed to changes and innovation, but revises it: it attenuates the excesses and makes them "Nordic".
For example, in the past migratory waves from south Italy acquired a taste for fresh sea fish, which today is possible to find also in the restaurants of the most traditional gastronomy.
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Aperitive
Our evening starts around 07:30 pm : it's aperitive time, a real tradition in Turin, which in the bargain boasts of its invention. It seems that it was just a Turin's inhabitant, Antonio Benedetto Carpano, who invented in 1786 the Vermouth, produced with white wine mixed to an infusion of plants and spices.
Nowadays the aperitive is most of all a habit, even if it has no regular program: it is prepared in the "historical" locals as in the fashionable locals, it can last hours or just a few minutes, it usually consists of a glass of wine or a cocktail.
The aperitive is served together with a buffet which can turn into an improvised dinner; we can find tastes of pasta or risotto, small sandwiches and salty or spicy snacks, the classical chips and also cold cuts and typical kinds of Piemonte's cheese.
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Antipasti
Also the list of antipasti of Turin's cuisine, and Piemonte's in general, offers a wide range of choice: generally from omelettes to the Albese meat, from salads to veal with tuna fish soup, from tomini with oil to the dressed meats and to the vol au vent.
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First Dishes
Pasta, rigorously fresh and home made, is cooked in several shapes and different combinations: first of all the agnolotti and the tagliatelle; taste them dressed with roast sauce or grating on it truffles or mushrooms. We recommend you also the typical tajarin, pasta made with eggs, the buckwheat pasta soups, or ravioli stuffed with butter and sage, and the risotti with beans and salami.
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Second Dishes and Cheese
Second dishes exalt the rural talent of the area: we find meats braised in wine or boiled,
and the typical bagna caoda, ancient rural sauce in which raw and boiled vegetables are dipped.
Also the list of typical cheese is rich and variegated. The most famous Piemonte's dairy product is surely gorgonzola, "invented"
in the 13th century; we can quote also the Bra d'alpeggio, the Bruss, the Castelmagno, the
sweet Murazzano, the Raschera, the robiola of Roccaverano, the Piemonte's Toma, the Bettelmat, the Cachat, the caprini of Rimella and ossolani, the
Montebore etc.
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Cakes and Chocolate
Regarding desserts, we recommend you to taste the bonet with chocolate and amaretti, the small bignole, the huzelnut and the chocolate cakes, the gianduia chocolate, the zabaglione and the nougat (cake with nuts).
More attention is dedicated to the chocolate: we remind you that the famous Gianduiotto is from Turin... and don't forget to end your special dinner with the famous "bicerin" ('shot glass' in Turin dialect).
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Spring: typical winter-spring dish is the cabiette, typical of the area of Bardonecchia in Val di Susa (Susa Valley): a rather unusual first dish, made up of raw grated potatos, onions, pumpernickel, nettle, light cheese and eggs.
Also the caponet is a spring dish, really tasty and rather rare: there are two different kinds, the ones from Alba (zucchini flowers stuffed with boiled or roasted meat, cooked salami, parsley, garlic, eggs and Parmesan
and later fried in butter) and the ones from Vercelli (wrapped instead into collard greens a bit cooked and containing also boiled rice).
Spring, also known as the season of omelettes, made taking advantage of the beautiful and good herbs which grow in the fields and in the vegetable garden.
Another great dish of spring cuisine is the fritto misto, which represents
more than others Piemonte's dishes, a hymn to the cook's skills: if a cook is able to do a good fritto misto, he has a good grasp of the art of cooking, and also a lot of fantasy (many people blame Piemonte's cuisine not to have it).
Concerning the fish, another spring dish is the tinca in
carpione; also carps, eels and trouts can be cooked in this way.
Last but not least, the veal with tuna sauce, is one of the classic dishes of Piemonte's antipasto.
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Summer: in summer many kinds of food are eaten in several bagnet, typical of this region:
Piemonte's cooks produce it profusely, giving proof of their fantasy, also for the richness of ingredients.
In summer, many restaurants, start to insert in their menus the chamois: really precious and rare, its meat is at the base of the
camoscio stufato, typical Piemonte's and Valle d'Aosta's dish.
The stuffed onions are another summer dish, which, according to the tradition, were born
in Settimo Torinese, where it for years represented the typical dish of the last sunday of August.
Moreover, many restaurants suggest a dish of frogs, which, if once were food for poors, catched in the paddy fields, today on the contrary are
very expensive.
In summer we also eat rabbit, essential animal in Piemonte's cuisine: you can find it everywhere, and it is cooked and presented in 100 different ways.
As for the desserts, a typical summer one is a wonderful dish of stuffed peaches.
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Autumn: the main course of Turin's autumn is the white truffle, dish to try with a raw meat salad, with the tajarin (several kinds of pasta, agnolotti included), with fonduta (cheese), with fried eggs, with
raw ham with a drop of oil, with delicate cheese of right seasoning, or alone with a drop of oil.
In the past, autumn was the season of the agnolotti, which today you can find and eat all round the year.
With the ravioli, the agnolotti are one of the classic first dishes of Piemonte's cuisine.
In autumn you can catch the scent of garlic and anchovies: it's the signal of
Bagna Caoda, the typical Turin's dish.
As in Turin's tradition in which country cuisine and court cuisine melt together by following the sabauda's culinary philosophy, also here recycle and
reuse are mixed (typical of the authentic farmers' tradition) and touches of unusual, inedited and also exotic refinements proper of the court.
The Bagna Caoda was born to use vegetables of the end of autumn, cabbages and bitter cardi, and it is prepared
with ingredients which come all from abroad, except for the omnipresent garlic.
And the time between autumn and winter is also the age of bollito,
a dish which today you can find in every corner of northern Italy and also abroad,
but the Piemonte's one is different from others for its richness and composition.
An other autumn dish: the brasato, whose original name is "Bue
brasato al Barolo" (braised ox with the wine Barolo); the most precious meat in Piemonte's tradition
(the ox) and the best wine of the region (Barolo). Concerning raw meat, numerous versions exist, from albeisa to
carpaccio.
After the meal, in autumn, Turin's people drink a good cichet, that is a shot glass of booze (mostly grappa), but
also of wine sometimes.
Autumn is also the best season for mushrooms, of which we can find all qualities: the most famous and widespread are the porcini, the
ovuli, the pinaioli, the gallinacci, the prataioli, the chiodini, etc. You can eat some of these
raw with salad, oil and lemon; most of them you have to eat stew, with garlic and parsley; others are used to prepare sauces; the porcini, finally, are traditionally
eaten fried, or grilled.
Autumn is also the great Piemonte's season of cakes and of pastry making, of which the regional cuisine is extraordinarily rich.
Don't forget to eat everything with the precious Piemonte's wines.
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Winter: prodigal and abudant, in Piemonte winter is the season of the dispatch of pig and therefore it's the season of all the products which derive from it:
salami, ham, pork sausages etc.
Among the winter dishes which are born from pig, there are also the tofeja
(a kind of beans soup, enriched with herbs, with the pig's ear, foot
and hide) and the fresse (minced pork liver with meat and juniper, and fried in butter or in the own pork grease),
nowadays almost nowhere to be found.
Another winter dish is the urbelecche, a sort of bollito misto
with many varieties of meat and vegetables.
In winter it is served the capon, which infact we typically find in the New Year's Eve dinners, and the goose, with all dishes which derive from it, from salami to ham, from goose with chestnuts or with apples; the tradition of goose was born in the colonies of the Jewish who in the past settled in that area, whose religion prohibited pork and suggested exactly the
goose.
The polenta (mush), in all its variations and arrangements, is the queen of winter.
In some areas, the tradition of the polenta a l'Aire `d
l'us (the out-of-doors mush) is still alive, which is a pictoresque way to say polenta and nothing else.
Other ways to serve polenta are for example the miasse
(croutons of polenta), the puccia (a sort of soft polenta with cabbages and pork),
or the puut (liquid polenta with water as a base, wheat flour, butter and salt; poor dish of the countryside, today almost
nowhere to be found, it was served hot with fresh milk).
Fonduta is also a winter dish, the most classical and notable dish in Piemonte's cuisine.
Among the typical vegetables of the winter season, besides the habitual ones,
there are also the tapinambour, which take us to the famous bagna
caoda, winter dish par excellence, with its rite to eat together.
Among the cakes, it is possible to find the marrons glaces; it is unusual that restaurants prepare them, pastry chefs who still do it are not many:
by the way, in Cuneo, there's a hand-crafts firm (quite big)
which supplies most of Piemonte's, Italian and foreign market.
Other traditional year-end cakes are the Monte Bianco, the bonet, the
panna cotta, the hazelnut cakes, the apple pies or the pears pies.
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Dishes in detail
Antipasti
Albese Meat (Carne all'albese)
The Albese meat is ground round thinly sliced with an emulsion or olive oil,
salt, pepper and lemon juice (if you like, you can also add a bit of minced garlic and a bit of mustard sauce), parmesan flakes or white truffle.
Veal with tuna sauce (Vitello tonnato)
Veal with tuna sauce is made of a part of meat and a part of sauce.
To preapre the meat, you need ground round veal, an onion, a carrot, a stalk of celery, a clove of garlic, some parsley leafs, bay laurel, rosemary, sage, thyme, two cloves, one or two juniper berries, peppercorn, a litre of white dry wine and an anchovy.
To prepare the sauce, you need instead four boiled eggs, tuna with oil, a half glass of olive's oil, a spoon of capers, anchovy fillets, vinegar, salt and pepper.
You have to start preparing much earlier before the meal: infact, you have to put the meat marinade for 12 hours in wine with all the vegetables and the spices, mixing it twice so that it absorbs the aromas.
At the time of cooking, boil the marinade and pour water (as much as it's enough to cover the meat), put again aromas with an anchovy, without fishbone and cutted up. Then introduce the meat and lead up to cooking, let the liquid soak, with no salt.
In the meantime, sift out the boiled eggs, the anchovies, the capers and the tuna, then
emulsify everything with oil and balance the flavour with some drops of vinegar, and if it is necessary, add salt and pepper.
A suggestion: the sauce has to be creamy; in case it is too dense, thin down some bouillon.
At this point the two parts are ready: now you have just to serve the meat in thin slices covered with tuna sauce.
You can get a variation to the sauce preapring a common mayonnaise
(eggs, olive's oil, lemon juice,a pinch of salt) and then put aromas
with tuna, capers, anchovies, some aromatic vinegar drops or
Worcester sauce and mix everything.
Grissini
The invention of grissini is contended among the cities of
Biella, Chivasso, Lanzo and Turin. The version of the region capital (Turin) tells that
Carlo Emanuele asked the bakery chef of the court Antonio Brunero a bread well-baked
to prevent the spread of pestilences. It was in this way that the ghersino,
that is a ghersa, (a type of long and slight bread) became even smaller. From that point it was born
the grissino, nowadays present in two different variations: "stirato" and "rubata",
that is rolled up by hand.
First Dishes
Tajarin delle Langhe (Tajarin of Langhe)
To prepare this famous first dish, you have to lay up for numerous ingredients:
chicken and rabbit liver, chicken entraglie, lard, celery, carrot, onion, mushrooms, red wine, Marsala, sausages, parmesan, garlic, parsley, sage, rosemary, butter, oil and salt.
And now, start cooking a casserole with oil, butter, lard, minced onion, carrot, celery, garlic, parsley, sage and rosemary;
once you have withered vegetables, wet them with red wine.
Then, brown in your soffritto (mixture) the cutted up livers and the entraglie,
including then the minced mushrooms with a bit of crumbled sausage, and pouring in the end some spoons of marsala and tomato sauce.
Cook the tagliolini, bolt them down and dress with the sauce, adding butter and cheese.
Agnolotti
The agnolotti are a sort of rectangular "tortelli" stuffed usually with meat, vegetables and cheese.
In their classic version, they are served with roast sauce or with fonduta.
Instead, the more precious variation, is made up of the so-called agnolotti al plin, that is the hand-made ones and shaped as a bag
(the "plin" is infact the act in which you close the pasta).
Second Dishes
Brasato al Barolo (Pot Roast)
To prepare this second dish you need Barolo wine, veal,
minced lard, a clove of garlic, butter, a carrot, a celery, laurel, half onion, cloves, salt, pepper, flour, cinnamon, a glass of rum.
Take the veal and make it brown with a clove of garlic, a carrot, four or five cloves, rosemary, butter, minced lard, a celery, half onion, laurel, salt, pepper
and cinnamon; mix all and add Berolo wine many times.
Cover the meat with warm water and cook it for an hour and a half with mild fire, boiling down vegetables and sauce.
Finally, some minutes before serving it, pour a glass of rum and complete your special dish cutting the meat in slices and covering them with sauce.
Bagna Caoda
This is Piemonte's dish par excellence: a hot sauce with olive oil, garlic and anchovies, in which you dip several vegetables, from
cardi gobbi to red pepper (preferred the ones of Carmagnola), from topinambur to the cabbages.
Bollito misto (Mixed Boiled)
The bollito misto is made of several kinds of meat: from the more classic ones to the tongue and brain.
Together with them, the sauces are protagonists, also so-called "bagnetti": the classic green bagnetto (garlic, parsley, eggs, anchovies), the red one
(with tomato and chilli pepper), the yellow one (with mustard sauce) and the typical cogna, grape juice to which pears, apples, hazelnuts and figs are added.
Finanziera
The finanziera reflects the mentality of "recycle" of the typical Piemonte's cuisine.
It was born in Asti, in origin it was just a way to recycle the remnant meat of chicken.
Nowadays the recipe schedules that crests, wattles, chicken livers, beef tenderloin, cuts from the leg of veal are cooked with mushrooms with oil and pickles,
butter and marsala; it's not a really light dish to eat, but unparalleled.
Tartufo (Truffle)
Only truffle can be the only king of Piemonte's gastronomy. The best is the white one from Alba, but also the ones from oak, poplar, linden tree, or willow are good to put on fried eggs, on tome, on tajarin, on fonduta. The town festivals dedicated to the truffle are numerous:
the one of Alba, Asti, Acqui and many others.
Desserts
Bonet
The bonet is a typical milk pudding or custard, made with amaretti, cocoa,
eggs, cream and caramel; it is served cold and it's the perfect end of a real lunch "alla piemontese".
There are several versions on the name's origins. The Italian/Piemontese dictionaries explain that this cake is called "bonet" because the copper and aluminium mould
in which it is baked, reminds of the cap worn by the men in the countryside ("bonet 'd cusin-a").
The most curious hypotesis and the most believed in Langhe (homearea of the cake)
lets easily understand that the cake has been called in this way because it was served after the meal, as a cap to everything the people ate before.
Infact, before getting out of the house or of an other local, after getting dressed,
people wore, as a last garment, the bonet, and therefore, for similarity, the end-lunch-cake took this name.
Bicerin
The so-called bicerin is one of the most ancient and typical Piemonte's drinks:
a shot glass of chocolate, coffee and milk.
In the middle of the 19th century, in the highest point of his success, it could be tasted in three variations: pur
e fior (coffee and milk), pur e barba (coffee and chocolate) and un po'd tut
(milk, coffee, chocolate).
Gianduia<Gianduiotti
The gianduia chocolate and its little "sons" gianduiotti were born in 1865,
when, for the first time, Michel Prochet and the Turin's pastry chefs mixed the round hazelnuts of Langhe and cocoa, on the occasion of the
Carinval; from here comes the name, which reminds Gianduia, a typical Turin mask.
This union between cocoa and toasted hazelnuts revolutionized the tastes, and marked an age for confectionery production, first handicrafts and then industry.
From then on, these Piemonte's delicious products went around the world and cornered the international markets, such as in the case of
Supercrema, which is nothing else but the original name of Nutella, produced by Ferrero, who's from Alba.
Zabaione
Zabaione is one of the most classic Turin's desserts which nowadays you can find everywhere, also with pastries of meliga.
The recipe is due to the Franciscan Pasquale de Baylon, hosted in 16th century in the church of St. Thomas,
who prepared this dessert with an egg's yolk,
two spoons of sugar, two eggshells of wine with marsala, and one of water.
The monk became later a saint and the dessert took the name of "St. Baylon",
pronounced "sambaiun" and from here "zabaione". From the 18th century St. Pasquale de
Baylon has become cooks' protector.
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Wines:
The new inventions make way also in a traditional sector as the one of the
wine taprooms. In the beginning, were the piole, the ones of the Pavese' tales,
today the wine bars are the ones which suggest oenology refinements to youngsters more and more interested in the pleasure of well-drinking.
From the old inns which updated their locals, to the historical locals which revealed themselves a success, to the ambiance places open in the historical centre.
And now some suggestions. Eat the typical antipasti, either cold or warm,
with Freisa, a wine characterized by delicate fragrance produced from 17th century
on the hills surrounding Turin. Choose Erbaluce di Caluso, white wine with fruity perfume,
together with the first dishes fresh pasta based (for example the
agnolotti) and fish as a second dish; with meat and game, try red wines with strong flavour,
as Barbera and Bonarda.
If also desserts want their wines, we give you an advice: choose the sweet, perfumed and excellent
Malvasia; for the discriminating tastes, we advice instead to try the velvety flavour
of the white Caluso, especially with stuffed pies and zabaione.
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Wines in detail:
Barolo, produced in the South-west of Alba, in the so-called Langa del
Barolo, is a wine with unique characteristics that are due to the comlex geological profile of the area.
Its history is important: already in 18th century it was beloved everywhere in Europe
and in the beginning of 19th century, it began to be produced with the present characteristics.
Thanks to the organoleptic characteristics and to its great structure,
Barolo revealed itself immediately as a wine suitable for obsolescence and for export.
Its European success took it in 1908 to the edge of the origin area and,
in 1934, to the establishment of
"Consorzio di Tutela" together with Barbaresco; in 1966 it was credited as a Doc wine ("Denominazione di Origine Controllata", that it means, "certified as first-class product"), and in
1980 it became also DOCG (that is a checked and guaranteed origin name).
Cesare Pavese said: "Tre nasi sono quel che ci vuole per il Barolo'' ("Barolo needs to be smelt by three different noses").
Barolo finds its right match with dishes as roasted red meat, pot roast, bird, game, dishes with truffle and well-aged cheese.
The most notable and traditional recipes are the
Brasato with Barolo, the Risotto with Barolo, the Veal with Barolo,
Piemonte' eel with Barolo and the Stracotto with Barolo.
In honour of the Barolo, the region organizes many town festivals and parties, as the
Festa del barolo (Barolo's Day) which takes place in September in the homonym town.
Bonarda
It's an ancient delicate Piemonte's wine, around 12 degrees with a ruby red colour, and
it's obtained by a wine grape called Bonarda piemontese. It is produced almost in the whole Piemonte,
but most of all in the area in the south of the Alps between Turin and Novara and in the Monferrato, which is a hill part of the region of Piemonte.
Barbera
This very ancient ruby red wine (the name dates back before the year 1000)
is between the most drunk wines in Piemonte and it is also quoted in the classic Italian literature
by great poets as Giosue Carducci and
Giovanni Pascoli.
There are 4 different DOC typologies: Barbera d'Alba, with a dry and a little bit acid flavour,
of an alcoholic gradation of 12 degrees and at least one-year-aged ; Barbera d'Asti, this too with dry and acid flavour, of at least
12,5 degrees and one-year-aged; Barbera dei
Colli Tortonesi, dry, spirited and strong wine, of at least 12 degrees, it can be
produced, besides with the Barbera's grapes, also with a 15% of
Freisa's, Bonarda's and Dolcetto's grapes; finally Barbera del Monferrato, of blood red colour
and of dry flavour, made with Barbera grapes from 75 to 90%
and an addition of Freisa, Grignolino and Dolcetto grapes, can be slightly sparkling;
it can be drunk "young", that is already the following year after the grape harvest.
Freisa
It's a dark-red wine whose name comes from French fraise (strawberry), its smell.
Two different varieties exist: the sweet one and the dry one, but both were born from the homonym grape
and can be drunk the year after the grape harvest. During the plague pestilences of 16th century,
in Chieri it was used as the only remedy against the contagion.
It comes from two different origin areas, Asti and Chieri: the Freisa
d'Asti has a garnet-red colour or also a light cherry red and a decisive
raspberry perfume (and taste too); Freisa of Chieri in the colour tends to the
not too much intensive ruby and when it's "young" has a slightly acid taste,
which becomes softer getting older.
Erbaluce
Erbaluce, also called Albaluce, is a white wine obtained from the homonym grape,
overgrowed in the area of Caluso and of the lake of Candia, in the province of Turin.
Although it's really sought-after by wine experts for its good qualities of wine for meals, nowadays it's a not very famous wine.
Erbaluce has a straw yellow colour, a sharp and fresh taste, usually
reaches 11 degrees and it is drunk by its first year of life.
Malvasia
The Piemonte's Malvasie are red, sweet, fragrant slightly aromatic wines.
Around the name's origins exist a legend: in the feudalism age, a certain Adimaro, colonist of the liege lord of Nus, was surprised by the latter while he was taking some wine
for the parish priest into the church, obtained by a farmed vineyard, but the landowner was unaware of this.
The liege lord wanted to know what kind of liquid it was, and Adimaro answered:
"mauve juice". The landowner didn't believe him, and wanted to taste it; then Adimaro, being scared of his anger,
invoked a miracle:
"may the mauve be, please, my God", and the wine really turned into mauve juice;
From then onwards, it would remain the name "malva -
sia" (that is, "mauve - be").
Malvasia di Casorzo can be produced with additions until 10% to the
Malvasia grape and it has a ruby red or a cherry red colour; Malvasia di
Castelnuovo Don Bosco is made with the Malvasia grape of Schierano with addition
of Freisa and is cherry-red-coloured; both wines don't go over 10,5 degrees
and not all are developped in alcohol, but it still has a sugar content (some sparkling wine varieties also exist); usually it must be drunk the year after the grape harvest.
Passito di caluso
According to the tradition, the Passito di Caluso was born in Canavese in the first centuries after the year 1000,
because in that period the "Greek wine" was greeted enthusiastically,
a type of a sweet and strongly aromatic wine rich of alcohol; the Piemonte's producers
began in this way to farm suitable vineyards and still today in Piemonte many vineyards are called "Greek".
It's the only wine in Italy which needs at least six months to naturally wither
(that is, with no straining), from the first days of september to the end of february of the year after the grape harvest, then the bunches are arranged or hanged up on the threads, and only after 4 years of obsolescence, and 5 for the "stock" it can be sold and drunk. Caluso Passito, moreover, is one of the few wines which hold up obsolescence:
a Caluso Passito of over 50 years ago still preserves all its qualities.
It has a golden colour or similar to dark-amber, a sweet and velvety flavour
and at least 13,5 degrees; it's a typical dessert wine, but can also be with cheese and for "metidation".
Vermouth
The great wines of Piemonte are not from Turin, but it is a great booze:
the vermouth. Infact, although the name comes from the German
"assenzio, bitter", the booze has indeed Turin's origins.
Infact, vermouth is a "tricked" wine with herbs and spices, and
has on the contrary ancient origins: the first testimony of its existence
dates back to the 400 b.C. and in the ancient Greece the drink was largely widespread.
In the Middle Age the aromatical wine enriched of spices which came from the far East
and, later, from the South America.
The first italian capital of aromatica wine production was Venice, but the region of Piemonte
(and especially Turin) became the international landmark because the herbs and the aromas of the Alps and the dry wines production gave a notable advantage.
The tradition tells that in Turin the vermouth has been invented in
1786 in a small workshop under the Porches of a current piazza
Castello (Castellos Square), Mr Marendazzo's property, whose helper was
Antonio Benedetto Carpano. This boy, who arrived in Turin
from Biella, liked the muscat wine very much, and decided to obtain
an aromatical wine, by adding herbs and spices of his valley,
according to ancient recipes learned from some friars. It was in this way that
vermouth was born, and the small workshop became soon a meeting place for Turin's inhabitants, who were enthusiastic of the new aromatical wine; even the duke Vittorio Amedeo
3rd appreciated the new wine so much that he proclaimed it "court's aperitive".
Carpano's recipe was just a variation of the ones which were already far-back known
from Turin's producers, but it was the first which gave the impulse to the great production of Italian Il bisogno d'affetto è notevole, anche se non amate darlo a vedere in uno stile zuccheroso. La capacità d'amare diventa dedizione, fedeltà, intelligenza messa a disposizione dell'altro in una visione del rapporto quasi tradizionale in un mondo che sembra andare avanti a spintoni e gomitate. La forma, che spesso mettete in campo nei rapporti, diventa poi confidenza, sensibilità, appassionato attaccamento. Sarà per questa profondità che le vostre partenze d'amore sono così prudenti.
E poi? Leggi tutto il Vermouth, which
ever since had Turin as its capital.
In 19th century the great vermouth producers began to export their product,
firstly to Europe and then to America; still today the vermouth is the
25% of wine Italian exports in the world.
- More Information:
- http://www.piemondo.it/gastronomia/gastronomia.htm
- http://www.extratorino.it/
- http://www.a-torino.com/
- http://www.extratorino.it/ (agnolotti recipe)
- piemontefeel: recipes
- http://www.a-torino.com/ (vermouth)
- www.piemondo.it/ (wines)
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Typical Restaurants:
- Address: via Angiolino 16, TO
- Tel: +39 011 752903
- Closing Time: on Saturday
- Address: strada Cartman 59, TO
- Tel: +39 011 8980229
- Closing Time: on Monday
- Address: via Pinerolo 10, TO
- Tel: +39 011 284688
- Closing Time: on Sunday
- Address: via san Massimo 34, TO
- Tel: +39 011 8122090
- Closing Time: on Monday
- Address: corso Novara 75, TO
- Tel: +39 011 852806
- Closing Time: on Monday
- Address : via Lanfranchi 28, TO
- Tel: +39 011 8190672
- Closing Time: on Wednesday
- Address: piazza Carignano 2, TO
- Tel: +39 011 546690
- Closing Time: on Sunday
- Address: via San Pio V 3d, TO
- Tel: +39 011 6692056
- Closing Time: on Sunday and Monday at lunch
- Addresss: strada Val Salice 2, TO
- Tel: +39 011 6603943
- Closing Time: on Monday and Tuesday at lunch
- Address: strada Val Salice 78, TO
- Tel: +39 011 6602020
- Closing Time: on Tuesday
- Address: corso Casale 117, TO
- Tel: +39 011 8190619
- Closing Time: on Tuesday and Wednesday at lunch
- Address: via Magenta 2, TO
- Closing Time: on Monday
- Address: via Massena 5, TO
- Tel: +39 011 537279
- Closing Time: on Sunday and Monday at lunch
- Address: corso Moncalieri 478, TO
- Tel: +39 011 6610435
- Closing Time: on Monday
- Address: via Monferrato 6, TO
- Tel: +39 011 8190674
- Closing Time: on saturday at lunch, and on sunday
- Address: via Torino 197, San Mauro (TO)
- Tel: +39 011 8986433 / 011 8986700
- Fax: +39 0118 216049
- Closing Time: on Sunday and Monday at lunch
- Address: via Mazzini 31, TO
- Tel: +39 011 882110
- Closing Time: on Sunday
- Address: strada Villaretto 168, TO
- Tel: +39 011 2620276
- Closing Time: on Sunday
- Address: piazza Vittorio Veneto 2, TO
- Tel: +39 011 8173500
- Closing Time: on Monday and Tuesday at lunch
- Address: via Corte d'Appello 13, TO
- Tel: +39 011 4362288
- Fax: +39 011 4362288
- Closing Time: on Saturday at lunch and on Sunday
- Address: via Massena 24, TO
- Tel: +39 011 538345
- Closing Time: on Sunday
- Address: via Torricelli 51, TO
- Tel: +39 011 599814
- Closing Time: on Sunday and on Monday at dinner
- Address: via S. Agostino 25/b, TO
- Tel: +39 011 4319198
- Closing Time: on Sunday
- Address: via Bellezza 37, TO
- Tel: +39 011 4366553
- Closing Time: on Sunday and Monday at lunch
- Address: via Nizza 333b, TO
- Closing Time: on Sunday
- Address: corso Vinzaglio 21, TO
- Tel: +39 011 538338
- Closing Time: on Sunday
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'Ethnic' Restaurants:
Mexican Cuisine:
Las Rosas Taqueria Mexicana- Address: Via Bellezia 15F, TO
- Tel: +39 011 5213907
- Web: http://www.lasrosas.it/
- Closing Time: on Monday
- Address: via Biancamano 3, TO
- Tel: +39 011 539506
- Fax: +39 011 541559
- Web: http://www.elcentenario.com/
- Address: Via Santa Giulia 57, TO
- Tel: +39 011 817137
- Closing Time: on Monday
Chinese Cuisine:
Hong Kong- Address: Via Goito 4, TO
- Tel: +39 011 6699332
- Closing Time: on Monday
- Address: corso Casale 160, TO
- Tel: +39 011 8190557
- Closing Time: on Tuesday
- Address: corso Racconigi 30 bis, TO
- Tel: +39 011 331967
- Closing Time: on Monday
- Address: Via Mercanti 16, TO
- Tel: +39 011 537171
Sushi bar:
Kiki Sushi bar- Address: Via della Rocca 39/G, TO
- Tel: +39 011 835084
- Closing Time: on Monday
- Web: http://www.kiki.to.it
- Address: Galleria Subalpina, Piazza Castello, TO
- Tel: +39 011 5613898
- Fax: +39 011 6604060
- Web: http://www.ristorantearcadia.com/
- Closing Time: on sunday
- Address: corso Ferrucci 72, TO
- Tel: +39 011 4473812
Oriental cuisine:
- La Giunca - cucina orientale
- Address: corso Moncalieri 29, TO
- Tel: +39 011 6604770
- Closing Time: on Monday
- Address: Via Sacchi 4/2, TO
- Tel: +39 011 530044
- Closing Time: never
Indian Cuisine:
Ghandi- Address: Corso Regio Parco 24, TO
- Tel: +39 011 2470643
- Closing Time: open all year round from 07,30 pm to 12,00 pm
- Web: http://www.gandhi.to.it/
- Address: Corso Casale 73/c, TO
- Tel: +39 011 8194525
- Web: http://www.passaggioinindia.com
- Closing Time: on Monday
- Address: Via Nizza 23, TO
- Tel: +39 011 655892
- Closing Time: on Sunday
- Address: Strada Cuminie 23, Villar Dora (To)
- Tel: +39 011 9359263
- Web: http://www.sabortropical.it
- Closing Time: on Tuesday
- Address: Via Botero 7/C, TO
- Tel: +39 011 5660524
- Closing Time: on Monday
Egyptian Cuisine:
Marhaba - Egyptian cuisine- Address: Via San Domenico 12, TO
- Tel: +39 011 5214452
- Closing Time: on Friday at lunch
- Address: Via Bidone 12, TO
- Tel: +39 011 6507550
- Address: Via Milano 10, TO
- Tel: +39 011 5216518
- Closing Time: on Friday at lunch
Other Cuisines:
Kirkuk Kaffe - cucina balcanica
- Address: via Carlo Alberto 16, TO
- Tel: +39 011 530657
- Closing Time: on Sunday
- Address: corso Vittorio Emanuele II 40, TO
- Tel: +39 011 888855
- Closing Time: on Sunday, open in the evening only
- Address: Corso Emilia 2, TO
- Tel: +39 011 282525
- Closing Time: Tuesday
- Address: via Cumiana 41/b, TO
- Tel: +39 011 3835613
- Web: http://www.tavoladibabele.it
- Closing Time: Open from Monday to Saturday, from 9 am to 9 pm
- Address: Via Silvio Pellico 8 bis, TO
- Tel: +39 011 658236
- Closing Time: on Monday
- Address: Via Bellezia 8/g, TO
- Tel: +39 011 4360738
- Closing Time: on Monday
- Walima - berbera cuisine
- Address: via Sant'Agostino 13/G, TO
- Tel: +39 011 4310752
- http://www.walima.it
- Closing Time: open all year round, at dinner only
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