Turin is  considered  the capital of gourmets. Piedmontese cuisine is rich in flavors and deep tradition, excellent products, various speciality and succulent preparation.

It ‘s always been the land of great chefs and great gourmets.
Turin has invented a specialty known Gianduja cream a delicacy based cocoa and hazelnuts that has become famous throughout the world thanks to small pralines  called Gianduiotti and the famous cream spread.
In fact, in this country the chocolate tradition has always been very important in the mind and in the soul of its citizens.
The chocolate was the favorite food of Savoy Real Family from the 17th century and is now the highest level of excellence produced by numerous craft shops, is simply the sweetest inventions of Turin.
Another great invention is the Vermouth, wine mixed with thirteen herbs and spices that Antonio Benedetto Carpano began producing in Piazza Castello in 1786. Vermouth, popular beverage in the world, today is the star of a ritual that marks Torino: the appetizer. It is celebrated inside of many modern lounge and especially in the numerous historical cafés in the city.
Piedmont’s cuisine is famous for the immense variety of antipasti.
 
Entrees, antipasti, are many and all prepared in the traditional way, according to some recipes that date back to 17th century and before.
Many filling meat dishes are served as appetizers in Piemonte’s cuisine like the famous Vitello tonnato,  veal with tuna sauce, is prepared by simmering veal in vegetable broth before thinly slicing it and serving it cold with a capers and tuna flavored mayonnaise. Organ meats are often prepared as part of the antipasti course, including tongue and tripe.
A very tipical antipasto called Insalata di carne cruda is a minced raw beef or veal appetizer prepared with a marinade of lemon juice, olive oil and garlic. When truffles are in season, they are used to garnish this, otherwise it is served with salad greens.
The famous  bagna cauda begins the meal with pieces of raw vegetables served with a heated sauce of garlic and anchovies in mixed olive oil and butter. The local variation of fonduta is an egg yolk enriched fondue made with Fontina cheese, milk, plenty of butter, and sometimes garnished with shaved white truffle.
The first Piedmontese dishes are many, including handmade pasta, tajarin.

They are often simmered in beef broth and topped with butter, grated Grana Padano cheese and shaved truffles with nutmet.

Agnolotti piemontesi, similar to ravioli, are also popular. These meat and herb filled dumplings are generally served with fresh sage fried in butter and topped with Parmigiano Reggiano and finally Gnocchi alla bava,  potato dumplings, garnished with Fontina, Grana Padano and melted butter.
To make the beef braised in Barolo is marinated in red wine and then braised with herbs and vegetables until tender. Great Piedmontese mixed boiled in many different cuts of veal and beef with  pork  sausage and vegetables. The traditional condiments for this meal are green Bagnet, a sauce made from parsley, garlic, anchovy and thickened with breadcrumbs, and a spicy tomato sauce known as Bagnet ross.

Piemonte produces large numbers of high quality hazelnuts. These nuts are put to good use in cakes and pastries such as torrone nougat and chocolates. Candied chestnuts, known as marron glacés, are famous worldwide.

Corn flour is used to make meliga cookies. Other outstanding desserts include bonèt, a custard cake flavored with coffee or chocolate.

Panna cotta is custard made with cream and caramel thickened with gelatin. Torta gianduia is a decadent hazelnut and chocolate torte, a kind of dense cake made with ground nuts instead of flour. Zabaione is a light custard made with Marsala wine and sweetned egg yolks, sometimes used to flavor semifreddo or ice creams.

 
 
 

 

 
 

 

 

 

 

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