9 Best Foods to Try in Turin

1. The King of Chocolates (Gianduiotto)

I'm starting off with a bang here: the king of chocolates and, in my humble opinion, the best food in Turin: gianduiotto.

Gianduiotto is a special kind of chocolate originating from Turin's region, Piedmonte. They're creamy, semi-soft, individually wrapped hazelnut chocolate bites. You can find them in different sizes and presentations, so feel free to start your very own contest.

Turin takes their love for this chocolate seriously, enjoying them with coffee, desserts, and just because. If you have a sweet tooth, you'll love it here.

You'll find them everywhere in Turin and in a variety of presentations. If you're trying to think of a great souvenir to bring home from your trip, I highly recommend a package or two.

If I were to recommend a specific way to enjoy gianduiotto for your first visit to Turin, it would be a bicerin coffee. The bicerin is a blend of espresso, hot chocolate, and frothed milk, typically served with a gianduitto. Don't sleep on this one.

Ferrero Rocher + Baratti & Milano

I bet at least one of these names rings a bell. Both companies come from the region and are super popular here in Turin.

Since Ferrero Rocher is from here, that means Nutella was invented here and yes, it's very much used and adored.

Ferrero is just one of many cioccolaterie in Torino. You don't have to look to hard to find many other places with as much or similar experience. If you want to experience a fancy chocolate experience, make your way to Baratti & Milano. This place is one of the city's jewels and looks just the part. It goes back to 1858 and has become a landmark of the city and a place where you can a breathe of air from the sweet past, when the time to enjoy chocolate was taken very seriously, like a sacred ritual.

Two things to keep in mind:

1. Go early. Caffè Baratti & Milano opens at 9 am everyday (except for Mondays) and by 10 the line already goes outside the door. This place isn't that big, but it's very famous and is sought after by both locals and tourists, so be prepared to be in line for a bit.
2. It is on the pricey side. True. You will be paying more for the experience of being there than what you end up consuming. Everything is delicious, don't get me wrong, and at the end of the day, it's not as expensive as other places in the city.

I brought Kat back a bag of gianduiotto from Baratti & Milano and she's given her stamp of approval, too.

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2. Beef Tartar (Battuta a Coltello di Fassona)

Now, I'll be honest here: the chocolate was my favorite part of eating my way through the city. But, the nerds say you need more than just sugar to survive, so here goes...

First up we have a heavily talked about dish: battuta a coltello di fassona. Pretty much, Piedmontese beef tartare.

Here it's served with just a touch of olive oil and a squeeze of lemon juice. If you're new to eating raw meat, it does take a certain bit of courage to take your first bite but let me go ahead and warn you that it's not the only raw dish on today's menu.

Usually you'll find this version of beef tartare served as an appetizer. Locals here seem to either love it or hate it, with few having neutral feelings about the dish.

Personally, I'm glad I tried it but I wouldn't order it again.

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3. Veal (Vitello Tonnato)

Next up we have "tuna-ed veal" as it would be directly translated.

Vitello tonnato is sliced cold cuts of veal served with a creamy tuna sauce. It's served cold and honestly, if you're reading this description and thinking, "tuna sauce doesn't sound very good," know that was my conclusion, too.

Even after trying it for aperitivo (the most common time to see it served in Turin), I still wasn't convinced.

I've seen vitello tonnato on menus around Northern Italy so unlike some of these dishes, I do know you can find it outside of Turin. This was my first time seeing it so prevalent and actually trying it though.

Now, while it wasn't the dish for me, I'm not saying that you shouldn't try ti. I'm not a big fan of fish, or cold food to that extent, and tuna sauce didn't make me change my mind on either one.

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4. Roasted Bell Peppers (Pepperoni con Bagna Càuda)

Next up we have another famous local food: pepperoni con bagna càuda, or directly translated, roasted bell peppers in a hot bath.

The "hot bath" refers to a potent sauce made of olive oil, anchovies, and garlic. Although bagna càuda is best known as a vegetable dip, it is also enjoyed on polenta, drizzled over salad, used as a pasta sauce during Lent, scrambled with eggs, as a soup, and even garnished with truffles.

I really do appreciate how versatile the dish it. Personally, I tried it as a dip as part of an appetizer platter.

Once again, this plate didn't do it for me but my friend's girlfriend absolutely devoured it. So, don't trust my taste buds on this one and go see for yourself.

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5. Veal Sausage (Salsiccia di Bra)

Remember when I said we had more raw meat up ahead? Say hello to salsiccia di Bra. Personally, I'm used to cooking my sausages but in Torino they say, why bother?

Salsiccia is the Italian word for sausage and Bra is the region where this dish originates from. Created back in the 16th century, this veal sausage is a favorite among locals for aperitivo or as appetizer. Eating it raw or with just a bit of lemon juice is the best way to appreciate the mix of herbs, meat, and wine.

Fun fact: Salsiccia di Bra might be the only Italian food ever protected by a royal decree. The exact recipe for salsiccia di Bra is a closely guarded secret of the Consorzio Macellai Braidesi - Consorzio Salsiccia di Bra or Consortium for the Protection and Enhancement of Bra Sausage (not kidding, look it up!), which preserves the region's rich butcher traditions. However, certified producers reveal that the secret lies in achieving the perfect balance of meat, white wine, and local herbs. Like all Italian food, it's super simple, you just need the right ingredients.

After all these dishes, with the exception of the chocolates, I was starting to think Turin food wasn't for me. This was the first time in Italy that I wasn't vibing with the cuisine.

But hey, if you like raw meat and hints of seafood sprinkled around, you might have found your paradise.

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6. Mini Ravioli (Agnolotti del Plin)

Agnolotti del Plin is where the most famous dishes in Turin started to come alive for me. While I can't figure out an actual translation, you can think of these as small ravioli-like pasta stuffed with beef and cabbage, served with butter and cheese broth.

If you've ever been to Bologna and tried to best local food there, you can liken this plate to tortellini al brodo. Just maybe don't mention the comparison to a local as the competitiveness between regional cuisines is tight here.

Usually I try to avoid cabbage but in these ravioli, I actually really liked it.

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7. Padellino

Now time for pizza... but not just any pizza.

What makes padellino (frying pan) so different is that when the pizza goes into the oven, the dough sits on top of a little iron pan, resulting in a crispy crunchy base and edges but soft and fluffy in the middle. You still can find Neapolitan or Roman style pizza, but after what you just read... is that what you really want?

Personally, I loved this one. It's much more of a pizza dish than a regular "grab a slice" pizza. When we went for it we ordered a side of farinata, a garbanzo-based flat bread-ish goodness that is also popular in other regions but originally from Piedmonte.

It's really easy to find padellino around the city as my friend told me it's commonly eaten for lunch. Each place will have their toppings and sides so it's another candidate for the "do your own contest" contest.

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8. Gnocchi al Castelmagno

Last but not least we have gnocchi. While this isn't anything too rare, the best way I can describe this is as a comfort dish and a little twist on mac n cheese.

Look, I eat a lot of cheese in my daily life, but I had never had Castelmagno before as this cheese is most commonly found in the Piedmont region. This is a really sharp cheese that brings a strong flavor, so you decide if that type of flavor is for you.

I highly recommend trying this one if you visit Turin in the winter or want something cozy to dig into.

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Wine Pairings

I'll be honest though, I don't drink a lot of wine in my day-to-day and am far from a connoisseur, but this is Italy so I won't skip over the wine.

If you want to try local wines, my suggestions are Barolo, Nebbiolo, and Barbaresco. Personally, I really enjoyed the Barolo, a red wine.

When deciding how to pair your dish, I recommend asking the waiter - they'll know far more than what I can tell you here about which match is best.

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Which Traditional Dishes Will You Try First?

All in all, Turin was a bit of a surprise for me. Although the food here wasn't my favorite when it comes to Italian cuisine, I will say these dishes are still worth a try. Sure, I went mad for chocolates, can you blame me? Nutella grew up here! I even dragged Kat into my obsession about it back home, so if that's all you rescue from your trip too, cool! (and high five).

From the raw thrill of eating raw meat in the shape of salsiccia di Bra to the cozy pull of gnocchi al Castelmagno, every dish tells a story of Piedmont pride, and yes, sometimes asks you to stretch your taste buds a bit, but that's all part of the fun isn't it?

For an authentic taste of the food here, when you’re in Turin, let the locals guide you. Keep an open mind, and don’t skip the classics: a bicerin with your morning pastry of choice, a plate of agnolotti del plin for lunch, and a padellino pizza to round out the day.

Whether you leave loving every bite or scratching your head at the vitello tonnato, you’ll walk away with a fuller stomach and a better sense of what makes Turin tick.

Now go on, follow your nose.