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Turin food guide
Signature dishes, best food neighborhoods, and the dining etiquette that actually matters — all specific to Turin.
What to eat in Turin
6 signature dishes, 4 food-forward neighborhoods, and the etiquette you actually need to know.
Must-try dishes
Bagna Càuda
A warm, garlicky dip made with anchovies, olive oil, and garlic, served with a variety of raw and cooked vegetables. It's a communal dish, perfect for sharing and a true taste of Piedmontese winter comfort.
Agnolotti del Plin
Small, pinched pasta parcels typically filled with roasted meats (like rabbit or beef) and served with a simple butter and sage sauce or the roast meat's gravy. The 'plin' refers to the pinch used to seal them, a testament to their delicate craftsmanship.
Vitello Tonnato
Thinly sliced, cold roast veal topped with a creamy, tangy sauce made from tuna, capers, and anchovies. Despite the unusual combination, it's a surprisingly refreshing and elegant appetizer.
Gianduiotto
A distinctive boat-shaped chocolate, made with a high percentage of the local prized hazelnuts (gianduja). These rich, melt-in-your-mouth confections are a quintessential Turin treat.
Bonet
A rich chocolate and amaretti cookie pudding, often flavored with rum and caramel. This rustic dessert is a comforting end to a Piedmontese meal.
Brasato al Barolo
Beef, typically a less tender cut like chuck or brisket, slow-braised for hours in Barolo wine until fork-tender. The resulting sauce is deep, rich, and incredibly flavorful.
Where locals eat — best neighborhoods
Historic and atmospheric, with narrow cobblestone streets housing traditional osterias and artisan food shops.
Bohemian and lively, known for its diverse culinary scene, from traditional trattorias to international eateries and bustling aperitivo bars.
Artistic and trendy, with a growing number of innovative restaurants, cafes, and artisanal food producers.
Elegant and grand, featuring historic cafes, renowned chocolatiers, and upscale dining establishments under arcades.
Dietary notes
Piedmontese cuisine is traditionally meat-heavy, with a strong emphasis on beef, game, and offal, often slow-cooked. While vegetarian options are increasingly available, especially pasta and vegetable dishes, vegan and gluten-free choices can be limited in more traditional establishments.
Local etiquette
- •The aperitivo is a ritual: order a drink and enjoy the accompanying buffet of small bites, often substantial enough to serve as a light dinner.
- •Coffee is typically drunk standing at the bar for a lower price, or seated at a table for a higher one.
- •Tipping is not obligatory; a small amount (a few euros) is appreciated for excellent service, or the bill may include a 'coperto' (cover charge).
- •Dinner is usually eaten later in the evening, often starting around 8:00 PM or 8:30 PM.