Agnolotti, tajarin, bagna cauda, vitello tonnato - and chocolate that made the city famous. Turin eats like the elegant capital it once was.
Piedmontese cooking is rich and precise: agnolotti del plin (tiny stuffed pasta), tajarin with butter and sage, bagna cauda (a hot anchovy-garlic dip for vegetables) and vitello tonnato. Turin is also Italy's chocolate capital - the gianduiotto was born here - and the home of the bicerin, a layered drink of espresso, chocolate and cream. The aperitivo is practically a civic duty.
A tiny historic café opened in 1763, where the bicerin - the layered espresso, chocolate and cream drink - was invented and is still served in its signature small glass. Step in for a taste of 18th-century Turin.
The most glamorous of Turin's historic cafés, under the arcades of Piazza Castello since 1858. Famous for its gianduiotti and elegant pastries, it is a perfect spot for a mid-morning pause.
One of Italy's oldest restaurants, serving since 1757 in a frescoed room on Piazza Carignano, now with a Michelin star. Refined Piedmontese classics in a setting straight out of the Risorgimento.
A wine bar and bistro tucked into a medieval palazzo, with a long list of Piedmontese bottles and a short menu of local plates. Perfect for a relaxed evening of wine by the glass.
A beloved modern bistro in the lively San Salvario district, pairing natural wines with inventive seasonal plates in a warm, unpretentious room. The kind of place locals argue about reserving.