Typical cuisine and other Torino, Italy Restaurant Reviews

Restaurant Name: A lot of restaurants

Torinese cuisine shows strong French influences, especially evident in the winter dish of bagna caoda.
Funghi in autumn, and truffles used as flavouring, are also classics.
Agnolotti and cappelletti are the best-known dishes, followed by meat buji(boiled) or braised in wine.
Cheeses to look out for are tomini, robiole and tume.
The humble grissini (bread sticks) found wrapped in greaseproof paper on every restaurant table across the land reach new heights in Turin (they were allegedly invented to tempt the appetite of the sickly boy-king Vittorio Amedeo II in the seventeenth century). The sweets, too, are marvellous, many of them invented in the Savoy kitchens to tempt the royal palates: among the decadent delights are spumone piemontese, a mousse of mascarpone cheese with rum; panna cotta, smooth, rich cooked cream; and light pastries like lingue di gatto (cat's tongues) and baci di dama (lady's kisses). Turin is also credited as the home of zabaglione, used to fill bignole, or iced choux pastries; Spanish friar San Pasquale Bayon, a gifted cook and parish priest of the city's church of San Tommaso in the sixteenth century, is said to have invented the egg yolk, sugar and Marsala mixture.


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Theme: Local

Restaurant Name: Brek

This is a nice self-service restaurant with a good variety of food and always fresh and "in time" cooked.


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Theme: Buffet
Comparison: less expensive than average
Prices: less than US$10  » Currency Converter
Phone: 011 - 534556
Address: Torino - P.zza Carlo Felice, 22
Directions: In the square in front of Porta Nuova railway station
Website: http://www.brek.com/brek/ristoranti.html