Tag: torino

Foods of Piemonte

M's Adventures
Russian salad.

One of the “chandelier” problems with Italy is that the food is delicious and one could spend a life time trying it all. That said, I have some food that I have liked more than others. I expected to like the cheeses of Piemonte as that is where much of the dairy farming happens. But, I found it not so exciting. Here is an article on some of the typical dishes to try. I only managed a few of them.

Agnolotti di plin.

Agnolotti di Plin are small stuffed pasta. The filling is usually a meat reduction and the one I had was surrounded by a chestnut paste adding to the gamey feel.

Raw meat. They love raw beef tartar.

Sausage stuffed vegetables.

An array of special appetizers with sausage, anchovy, truffles, cheese fondant, and eggs.

Egg frittata with cheese sauce.

Truffles.

Breadsticks. Grissini are apparently a specialty of the area.

Quail eggs and cooked tuna.

Russian salad. I actually liked this mayonnaise based salad of potatoes, carrots, and peas. The one I had was very fancy.

The pan pizza.

Deep Pan Pizza of Turin

M's Adventures

As I have mentioned before, “pizza” is “bread” in Italy. There are many types of pizza and in Turin, I tried yet a different type. A personal sized deep pan pizza (for those who have had pizza in Pizza Hut in the United States, it is like those). It is called Pizza al Padellino.

In Turin (famous for the Shroud of Turin — which incidentally is so delicate that it will not be on show again until 2025), there is a type of pizza that is small, soft, and baked in a pan. The pan is about 10 centimeters across/7 inches across. The dough is airy and yeasty so rises to a pillow when baked.

The staff encouraged me to get the black pizza dough as it was special. The taste is the same but the dough is black due to charcoal. It looks special too.

The taste was as one imagines. Light, airy, yeasty, and with crunchy edges.

It was not my favorite because the dough had that “cookie dough” quality to it. and I am not into the cookie dough. I preferred it be cooked all the way through. But, if you like raw dough…