The 5 best food and wine products to taste in Turin

Italy is one of the best places in the world for food and wine and every region has different recipes. Piedmont and Turin are famous for special appetizers, sweets and red wine. We will present some of them in this article.


Article by Free Walking Tour Turin


  1. Gianduiotto: an amazing local chocolate produced for the first time by the Caffarel farm, in the nineteenth century (1865). It's a mix of cocoa mass, powdered milk, sugar, cocoa butter, almonds, vanilla powder and hazelnuts. Cocoa beans have been imported for the first time from Mexico by the Spanish people who were in alliance with the Savoia family. That noble family was very powerful in Turin. It was actually them who united the country creating the Kingom of Italy in 1861.
Photo by: Di Clop - Opera propria, Public domain, via Wikimedia Commons

2. Bicerin: a wonderful local drink, usually drank by the nobles, made of two hot levels of chocolate and coffee in the bottom part and one level of cold milk cream in the upper part. It is still expected to drink it in the traditional way. It is unthinkable to mix all the levels with the spoon, at most you can use the spoon for taking the chocolate at the bottom of the glass. Usually, it was accompanied by royal dry biscuits very popular in the city, like “Bacio di dama” or “Lingua di gatto”.

Photo by: Jeremy hunsinger, CC BY 2.0 via Wikimedia Commons

3. Barolo Red Wine: probably the best red wine in Italy, made in the beautiful Langhe lands, only 1 hour by car from Turin. A strong wine with 13% of alcohol and ruby red colour produced with the grapes of only eleven fields around the small city of Barolo, in Piedmont. It needs to wait minimum for 4 years to become officially BAROLO. Usually the best age for it is around ten years, with an average price of 30-35 € per bottle.


Photo by: Cristiana Grimaldi, CC BY 3.0, via Wikimedia Commons

4. Ravioli al Plin: a very small ravioli, one of the oldest and most traditional Piedmont dishes. They are usually enjoyed in broth or with roast sauce. The name derives from the ancient recipes in which elderly women created this ravioli using the fingertips, as if to pinch. Hence the use of the word plin in the name, which means 'pinch' in the Piedmontese dialect.

Photo by: Andrea Marchisio, CC BY-SA 3.0 , via Wikimedia Commons

5. Bonét: we can end our list with the typical local dessert, made of unsweetened cocoa powder, amaretto (macaroon), a bit of rhum, fresh milk, sugar and yolks. It is believed that the name recalled the hat because the dessert was served at the end of the meal. Like when you used to put on your hat as the last thing before going out, you ate the bonèt as the last thing before finishing lunch or dinner.


Photo by: Popo le Chien, CC BY-SA 4.0 , via Wikimedia Commons

Next time we will give you some other interesting information about our local food. We look forward to seeing you in our royal city of Turin, the first Italian capital!


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