Best restaurants and what to eat
Italy
Turin, the elegant capital of Piedmont, is known for refined, aristocratic cuisine built on butter, rice, game, chocolate, and mountain ingredients from the Alps. Its food culture blends courtly traditions with robust regional flavors, producing iconic breads, chocolates, cheeses, wines, and slow-cooked specialties.
A silky, boat-shaped chocolate praline made with hazelnut paste, giving it a velvety melt and deep nutty aroma. Born in Turin’s confectionery tradition, it is especially luxurious with espresso or after dinner.
The famous Turin layered drink-dessert of espresso, drinking chocolate, and cream, served in a small glass. Rich, warm, and intensely comforting, it is one of the city’s most iconic café specialties.
Thin, crisp breadsticks associated with Turin and the Piedmontese table. Light and dry with a delicate wheat flavor, they are ideal with antipasti, cured meats, and cheese.
A classic Piedmont cheese with a supple paste, buttery flavor, and gentle alpine character. It is traditionally enjoyed with rustic bread, polenta, or local honey.
A savory Piedmontese cheese ranging from soft to more mature styles, with a pleasantly tangy, milky profile. It pairs beautifully with Nebbiolo-based wines and Piedmontese bagna cauda.
A delicate fresh goat cheese with a creamy, slightly lactic tang and a tender, spreadable texture. It is one of Piedmont’s most elegant cheeses, excellent with fruit preserves or crusty bread.
A legendary red wine from Piedmont, powerful and ageworthy, with notes of rose, tar, cherry, and dried herbs. It is traditionally served with rich meats, truffles, and slow-cooked regional dishes.
An elegant Nebbiolo wine with aromatic lift, fine tannins, and flavors of red fruit, spice, and earth. It is often slightly more approachable than Barolo while remaining deeply refined.
A lively Piedmont red known for bright acidity, juicy dark fruit, and supple drinkability. It is a versatile table wine, excellent with pasta, roasts, and antipasti.
A fresh, softly fruity red with gentle tannins and a pleasant almond finish. It is a classic everyday wine of the Piedmont table, ideal slightly chilled with local fare.
A lightly sparkling, fragrant sweet wine with peach, pear, and orange blossom notes. Low in alcohol and highly aromatic, it is a beloved finishing wine with desserts or fruit.
A festive sparkling wine from Piedmont, fragrant, gently sweet, and bubbly. It is served chilled for celebrations and pairs naturally with pastries and fruit-based desserts.
A warm, communal dipping dish of anchovy, garlic, olive oil, and butter, served with seasonal vegetables. Intensely savory and aromatic, it is one of Piedmont’s most beloved social dishes.
Tiny pinched pasta pockets filled with roast meats or vegetables, served with pan juices or butter. Their delicate shape and concentrated filling make them a hallmark of Piedmontese finesse.
Feather-thin egg noodles dressed simply with butter and white truffle, allowing the pasta’s richness and truffle perfume to shine. It is one of the most luxurious expressions of the region’s cuisine.
Chilled veal sliced thin and coated with a creamy tuna, caper, and anchovy sauce. The dish is elegant, cool, and savory, often served as a refined antipasto.
Finely hand-cut raw beef dressed simply with oil, lemon, salt, and sometimes shaved white truffle. Clean, tender, and mineral-driven, it showcases the quality of Piedmontese beef.
Beef braised slowly in Barolo wine until deeply tender and richly perfumed. The result is a dark, luxurious sauce and melting texture that exemplify Piedmont’s wine-and-cooking harmony.
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