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Torino Capital of Taste

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Torino Capital of Taste TORINO Capital f Tat Bagna Vitello Cauda Hot sauce Tonnato made of garlic, Silverside beef anchovies, with a sauce made olive oil and of tuna, eggs, capers served with and anchovies vegetables Grissini were initially Bicerìn invented at The traditional the Court hot beverage of Savoy made of chocolate, cream milk and Gianduioi coffee Cocoa and hazelnuts chocolate 1 m Did you know that There are four cardinal points of Turin's "taste": her In 2018 the prestigious Michelin Majesty the meat, his Highness the cheese, his Guide promoted no fewer than Eminence the rice, his Excellency the chocolate, 9 restaurants in the Turin area, accompanied by the Court of tradition. while 41 restaurants throughout Everything with a glass of the famous red and the region made Piedmont rise white wines of the territory, many of them have to second place on the national been awarded the prestigious DOCG (Controlled podium. and Guaranteed Origin) and DOC (Controlled Origin) labels. m Historic restaurants and cafés or trattorias (inexpensive and informal restaurants) in For food lovers hamlets are the temples of Turin cuisine, which Craftsmen’s workshops, historical is famous for its numerous appetizers, “agnolotti”, shops in the town centre, farms, “fritto misto”, cheeses and, finally, Gianduja cream, innovative laboratories and “zabaione”, the "bicerin” and a good coffee. village shops: all the flavour and excellence of food&wine in Turin is also home to vermouth and the aperitif, Turin are included in the guide a moment not to be missed in the trendy bars of "Masters of Taste in Turin and its Piazza Vittorio Veneto, the Quadrilatero Romano province", a list of 182 masters and San Salvario. who have been carefully selected and verified by Slow Food and the Chamber of Commerce of Turin. Turin, To find out more: www.maestridelgustotorino.com m a Territory Speaking of Food culture. The biodiversity of the Turin area has allowed for a of Excellence rich variety of food products, refined recipes and re-elaboration of new dishes. The words food and culture are becoming more and more associated with each other: from the ground to the A city offering you any kind of food&wine. A wide range table, the trail is full of contents and meanings. You can find them of traditional products that, wisely processed, become in the "Museums of Taste". an experience in taste. • 2 TURIN, CAPITAL OF TASTE 3 m Enjoy it with… Did you know that "Breed in health" is not just a slogan in Piedmont. The Lingua di bue al bagnèt verd, beef tongue with sauce awareness-raising project on made with anchovies, oil, garlic and parsley animal welfare has been accompanied by a great attention Pinerolese Doux d'Henry, Freisa di Chieri to the genetic selection, which • led, among other things, to the recognition of the European Capunèt, rolled up cabbage leaves stuffed with IGP to the "Young steer of the meat, eggs and cheese Piedmontese thigh", the best Pinerolese Dolcetto, Collina Torinese Barbera way to confirm the quality of our meat. • Carne cruda battuta al coltello, raw meat unseasoned or seasoned with salt, olive oil and lemon juice m Valsusa, Pinerolese Rosso • For meat lovers The Piedmontese meat - lean, Vitello with tuna sauce, thin slices of silverside beef tender, tasty, easily digestible Erbaluce di Caluso and assimilable - is among the finest in the world, • internationally recognized for Agnolotti del plin, egg pasta filled with meat its valuable nutritional and Her Majesty and vegetables dietary properties. Canavese Rosso • m the Meat Tajarìn con ragù di carne, long, thin strips of egg pasta Freisa di Chieri Speaking of "Fassone" (or double thigh): • it is an ox with a great mass of The queen of the Turin tables is meat: one of the Bue brasato al Carema, ox cooked for a long time muscles. Initially, the breeders in Carema wine were sceptical about this delights is the “Fassone” meat, a bovine breed that is peculiarity, but eventually native to the Piedmont region. Carema, Canavese Nebbiolo, they appreciated its valuable Barolo, Barbaresco zootechnical characteristics and A stop in the many traditional trattorias, the well-kept the consumers loved its taste. holiday farms and the exquisite restaurants is a must; you can taste a thousand traditional historical recipes there: from "vitello tonnato" to "carne cruda battuta al coltello", from "agnolotti del plin" and "tajarin al ragù” to “brasato al Carema", from the "mixed boiled meat" to tasty cured meats. • 4 TURIN, CAPITAL OF TASTE 5 Enjoy it with… m Did you know that There are over thirty main Piedmontese cheeses: among Tortino di cardi o topinambur, a small pie these, 9 obtained the DOP made of cardoon and Jerusalem artichokes (Protected Designation of Origin) with a strong tasting melted cheese certificate. Toma Piemontese Freisa di Chieri, Canavese Rosso DOP, Gorgonzola DOP, Robiola di Roccaverano DOP, Castelmagno • DOP deserve special mention. Gnocchi di patate alla bava, potato dumplings seasoned with a stringy toma m Pinerolese Doux d’Henry, Collina Torinese Bonarda For cheese lovers • “Torino Cheese” is a guidebook issued by the Chamber of Tagliere di formaggi PAT accompanied by jams Commerce of Turin helping (cugnà) and/or mountain honey to provide more information Collina Torinese Barbera , Valsusa, Pinerolese Ramìe; regarding the history and if the cheeses are very mature, Carema, Barolo, characteristics of the excellent Barbaresco; with blue cheeses Erbaluce di Caluso Passito dairy products of the territory. To find out more: www.torinocheese.com m His Highness Speaking of PAT cheeses (Traditional Agricultural Products), you can taste a great many in Turin: the Cheese — very fresh soft cheeses: Tuma 'd Trausela, Civrin della Valchiusella — fresh or slightly matured, soft A real culinary delight: it can be soft or hard, fresh or semi-hard: Paglierina, Seirass, or mature, made of cow's milk, goat's or both. Salignun, Brus, Cevrin di Coazze, In Turin, cheeses combine with risotto, season gnocchi, Toma di Lanzo mingle with fresh pasta fillings, can be added to carpaccio — short or medium aging, hard, sometimes blue-veined: Toma or become a dish if savoured with wine. del lait brusc, Murianengo, Murtret. • 6 TURIN, CAPITAL OF TASTE 7 Enjoy it with… m Did you know that “Risotto” is a typical first course of the Italian cuisine. Its main Risotto with Barolo wine feature is the conservation of Barolo, Carema the starch that binds the grains together in a creamy mixture. The • other ingredients vary depending Risotto with Castelmagno, creamed with the cheese on the recipe to be prepared. of the same name Pinerolese Barbera, Pinerolese Ramìe, m Barbaresco • For rice lovers The main varieties produced Risotto with porcini mushrooms in Piedmont are: Arborio, Carema, Canavese Nebbiolo, Balbo, Balilla, Carnaroli, Roma, Freisa di Chieri Superiore Sant'Andrea and Vialone Nano • Risotto with Santena asparagus m Canavese Bianco, Erbaluce di Caluso, Speaking of… Pinerolese Doux d'Henry Italy is the biggest European • producer, with more than 14 million quintals a year. Risotto with Serpoul, that is with Brackland Piedmont, with almost 117 thyme, an herb that is harvested at high altitudes thousand hectares of rice His Eminence in the Piedmont Alps fields, represents more than Erbaluce di Caluso, Collina Torinese Bonarda, half of the Italian production Canavese Rosso (around 230 thousand hectares). A reality that, with its 1800 the Rice producers, is an excellence not only for quantity but also for quality, as well as an excellence for its attention to the environment in the crops, its Exquisite food that in Turin history and its cultural tradition. pairs well with wine, cheese or vegetables and is used in the "risotto". • 8 TURIN, CAPITAL OF TASTE 9 m Enjoy it in… Did you know that The love between chocolate and Turin dates back to the 17th Gianduia, the chocolate made in Turin, a mixture of fine century, thanks to ancient cocoa enriched with Piedmont hazelnuts: you can try families of craftsmen who still it in the version of the famous gianduiotti, an icon today talk about what it means of Turin in the shape of an overturned boat, but also to pass on the tradition from as a cream to spread, as a bar or in a cup generation to generation. In recent years, talented young Erbaluce di Caluso Passito people have made chocolate a • real mission and, thanks to their professionalism and competence, Bunèt, a pudding of ancient tradition made with they have become true masters: eggs, sugar, milk, cocoa, liqueur (usually rum) and different schools of thought, with dried macaroons a single objective... the artisan Erbaluce di Caluso Passito excellence of chocolate! • Bicerìn, a hot drink made with coffee, cocoa and m cream served layered: the secret to savouring it at its best is not to stir it up For chocolate lovers Absolutely not to be missed is • the Bicerìn in the historic cafés of Turin; in the middle of the day, Traditional Pralines: Bombi, Pralines, Alpines for grappa it is necessary to surrender to lovers, Preferiti - cherry filled chocolates - and the the temptation of the merenda… historical Cremini - three alternating layers of gianduja which in Turin can be "Royal", and hazelnut-flavoured chocolate based on hot chocolate, or Bicerìn into which you can dip all kinds His Excellency of traditional small biscuits And if you try it dark… (“torcetti”, “confortini”, “canestrelli”, Vermouth chinato; if it is more than 75% cocoa, “pazientini”, the almond-flavoured with Carema, Freisa Superiore, Pinerolese Ramìe, “amaretti”, “anisini”, “meringhe”, the Chocolate Valsusa, Barbaresco, Barolo “baci di dama”, "savoiardi"). You can relive the “Merenda Reale” according to the rituals of the 1700s and 1800s in historic cafés or Royal Residences... To find out more: It is one of Turin's many delicacies, with www.turismotorino.org/it/meren- a century-old tradition that you can taste dareale in all its forms: from hot drinks to chocolates, from ice creams to cakes.
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