The cuisine in Torino offers a wide variety of dishes and flavors. To start off, the antipasto: from vitello tonnato (cold veal with tuna sauce) to acciughe al verde (sardines in a parsley-based sauce), from cold cuts to vegetable quiches, all of which are to be served with the renowned breadsticks that come in two varieties: the stirato (stretched) and the rubatà (rolled). The main course follows: agnolotti of plin (pinch) in a roasted meat sauce or simply with butter and sage, or the tajarin, Piemonte’s classic egg noodle to be accompanied with a dusting of Alba white truffle. Other traditional classics are the mixed fried platter and the bagna caôda. The fried platter boldly mixes sweet and salty foods, while bagna caôda is a traditional peasant dish that consists of a sauce made with oil, anchovies and garlic in which to dip raw and boiled vegetables. Specialties on the menu include meats – boiled meats in particular and braised beef – and cheese: robiola, toma cheese and goat-cheese.

Lastly, the chocolate capital delights with an immense variety of sweets: the bonèt, made with cocoa and macaroons, is definitely the prince. Cakes prepared with hazelnuts or gianduja are excellent, as are the traditional stuffed peaches.
All of these flavours – along with the others – are celebrated every two years at the world’s largest food and wine event that has chosen Torino as its headquarters, the Salone del Gusto. The event is organised by Slow Food, the Piemonte-based association that has been capable of popularising the passion for flavour, good taste and quality of life all over the globe. In Torino food is not only flavours, but first and foremost a matter of culture.

The following list indicates some reccomended restaurants located downtown in Torino, not far from the Conference venue.

High Level

Piemontese Cuisine

Italian Cuisine

Fish and Sea food