The Stars of the Table
Torinese cuisine offers a rich variety of dishes and flavours. For starters, hors d’oeuvres: veal in tuna sauce or anchovies in green sauce, charcuterie or vegetable flans. All served with the famous grissini, of which there are two kinds: stirato and rubatà.
Then there are the first courses: agnolotti al plin, served with roast meat sauce or butter and sage, or tajarin, classic Piedmontese egg pasta, enhanced with a sprinkling of white Alba truffle.
There are two classic traditional main courses: fritto misto, or mixed fried morsels, and bagna caôda a savoury dip. The fritto misto boldly mixes sweet and savoury. Bagna caôda is a traditional country dish: an oil, anchovy and garlic dip for raw and cooked vegetables.
The specialities include meats – especially boiled and braised – and cheeses: robiola, toma and tomino.
