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Turin, where history is served
If it’s true that every city has its own flavor, Turin has a thousand distinct tastes: noble and rustic, elegant and intense, delicate and full-bodied. Its cuisine is made up of dishes that tell stories of kings and commoners, of covered markets and silent kitchens, of winter Sundays and village festivals.
In this article, we’ll take you on a discovery of Turin’s traditional cuisine, from its simplest roots to its most refined expressions. And if you finally decide to try them, we also recommend checking out our article dedicated to where to eat Turin’s typical dishes, featuring the restaurants we love most (and that we recommend to our Home4Holidays guests).
Appetizers: the elegance of simplicity
Vitello tonnato
One of the symbols of Piedmontese cuisine, vitello tonnato—or “vitel tonné” in dialect—originated in the 18th century as a noble banquet dish. The contrast between the tender meat and the creamy tuna and caper sauce speaks of the meeting of land and sea, at a time when tuna was a precious novelty. Served cold, it is the perfect balance of delicacy and savory.
Tomini al verde
Small, fresh cow’s milk cheeses, tomini were produced in the valleys and brought to the city to be sold at markets. The “green” version is served with a sauce made from parsley, garlic, vinegar, and oil: rustic, lively, and tangy. An appetizer reminiscent of an aperitif with friends or a merenda sinoira (the ancient ancestor of the Piedmontese aperitif).
Acciughe al verde
A humble yet intense dish, born when the sea reached Piedmont only salted. The anchovies were carefully preserved and then served with bagnet verd, a herb and vinegar sauce. It’s one of the most traditional appetizers: a small bite that opens the meal and expresses the connection between the Alps and the Mediterranean.
Insalata russa
Although it has Russian origins—the original recipe appeared in Moscow in the mid-19th century— Russian salad has found such a beloved version in Piedmont that it is now an integral part of Turin’s tradition. Its local version includes potatoes, carrots, peas, and mayonnaise, sometimes enriched with tuna or hard-boiled eggs. It was the appetizer at elegant buffets and villa parties, and today it remains a must-have on Piedmontese tables.
First courses: pasta and rice with soul
Agnolotti del plin
A true masterpiece of traditional Turin cuisine. Agnolotti del plin take their name from the gesture used to close them, the “plin” (meaning pinch). The filling varies from region to region, but is typically a mix of roast meats and vegetables. In ancient times, they were prepared to use up leftovers from boiled meats; today, they are a staple Sunday dish. Served with roast gravy or simply with butter and sage, they are a warm embrace on the palate.
Tajarin
Thin egg tagliatelle, tajarin were a dish for special occasions. In centuries past, housewives prepared them with dozens of egg yolks for every kilo of flour, resulting in a golden, delicate, almost velvety pasta. Today, they are often served with ragù or, in the most prized version, with Alba white truffle.
Risotto al Barolo
A modern dish yet rooted in tradition. Barolo, the “king of wines,” gives the rice a ruby color and a deep aroma. Often enriched with sautéed onion and butter, it’s a dish that expresses the elegance of Piedmontese cuisine, where every ingredient plays a starring role.
Second courses: robust flavours, deep roots
Bollito misto
It’s not just a dish, it’s a ritual. Mixed boiled meats are a combination of different cuts (scaramella, tongue, cotechino, head, capon…) slowly cooked in broth and served with sauces: green, red, and mustard. In ancient times, it was a holiday meal, the heart of a winter Sunday. Today, it retains its convivial power: every bite is a memory.
Brasato al Barolo
A timeless classic. Braised meat originated in peasant homes, where less prized meats were flavored with wine and spices and cooked for a long time. With the arrival of Barolo, the dish found its perfect match: the wine penetrates the meat’s fibers, making it tender, fragrant, almost velvety.
Bagna cauda
This is the dish that best represents Piedmontese peasant conviviality. A warm sauce of garlic, anchovies, and butter, served in steaming bowls with raw and cooked vegetables. It’s eaten together, dipping the food into the same bowl. Originally a winter dish for winemakers, today it’s an experience worth trying at least once.
Sweets: Where Turin Shows Its Tender Heart
Bonèt
Bonèt (pronounced “bunèt”) is the dessert par excellence. A chocolate, amaretti, and rum pudding, baked and served cold. The name apparently derives from the round cap that resembled the mold in which it was cooked. A fragrant, dense tavern dessert, it closes the meal with a firm yet refined embrace.
Zabaione
Legend has it that zabaglione, invented in Turin in the 16th century, is a warm cream made from egg yolks, sugar, and Marsala wine. In ancient times, it was served as a tonic, even a restorative. Today, it’s an ancient dessert captivating for its simplicity and strength.
Gianduiotti
Symbol of the city, born in the mid-19th century. When cocoa was rare, Turin’s master chocolatiers mixed it with hazelnuts from the Langhe: thus was born gianduja, and then gianduiotto, first distributed during the 1865 Carnival. Soft, velvety, unmistakable.
To drink: wines, spirits and beverages that tell the story of a region
Barolo and Barbera
Two faces of Piedmont. Barolo is austere, a meditation wine, perfect with braised meats and game. Barbera is more versatile, lively, and suitable for everyday meals. Both express the strength of the Piedmontese vineyards.
Vermouth
Invented in Turin in 1786, it is a wine flavored with spices and herbs. Originally created as a digestif, it has become a symbol of Turin’s aperitif and the basis for international cocktails. Every sip is a dive into the Belle Époque.
Bicerin
The bicerin is the most Turinese of drinks: layers of coffee, dark chocolate, and cream, served in a transparent cup. Born in the 18th century and consecrated by the famous Caffè al Bicerin in Piazza della Consolata, it’s much more than a hot chocolate: it’s a small ritual of pleasure, perfect after a stroll under the whitewashed porticoes.
And are there any gastronomic specialties for the Christmas holidays?
In December, Turin’s cuisine becomes even richer and more convivial. Tables are set with traditional dishes that combine family, memories, and pleasure.
Stuffed capon, mixed boiled meats, and agnolotti in broth are the undisputed stars. Capon is often stuffed with minced meat, bread, and herbs, while the gran bollito—served with sauces like bagnet verd and mustard—is a celebration of slow cooking, cooked for hours and enjoyed slowly.
As a first course, agnolotti del plin are often served in broth, more delicate than the dry version, and ideal for warming up on cold days.
Among desserts, the Yule log is now common in Piedmont, but local specialties persist in Turin homes, such as:
- Hazelnut cake, simple but intensely aromatic
- Bunet, served more often during the holidays, enriched with liqueurs and amaretti
- Low-calorie Turin panettone, more compact and fragrant, often artisanal
- Piedmontese Zelten (similar to the Trentino version but with hazelnuts from the Langhe)
To drink, a glass of Barolo Chinato is a must, a wine flavored with spices and herbs, perfect as a digestif or an accompaniment to desserts.
At Christmas markets, however, you’ll find the classic mulled wine, made with red wine, cinnamon, and citrus zest: the quintessential aroma of the city center in December.
Turin cuisine: a journey through flavors and history
Savoring Turin’s traditional cuisine means immersing yourself in a culture steeped in seasonality, family stories, and rural wisdom transformed into elegance. Every dish speaks of Turin.
Are you here in Turin and really want to discover these flavors? To help you choose, we’ve dedicated a dedicated article to restaurants where you can taste typical Turin dishes: click HERE or visit the “Where to Eat in Turin” section of our blog.
At Home4Holidays, we host travelers in central, welcoming, and authentic apartments and are always happy to recommend where to eat, what to try, and how to experience Turin like the locals do.
Because this city isn’t just for looking at: it’s for tasting.
