Glossary

This dictionary can be useful for getting used with our Gourmet delicacies and showing off as an authentic Piemontese confidence when you will order the following dishes.

---

Apericena

Alcoholic and non-alcoholic aperitif with a rich buffet of antipasti, snacks(stuzzichini) and tasting main and second courses meals, it is usually served from 6 pm to 9.30 pm.

 

 

Aperitivo

It is the time to relax, take a break from study or work and organize your night. It takes its name from the pre-dinner alcoholic or non-alcoholic drink served with some snacks. The most famous aperitif was born in Italy: the Martini, a drink served straight up or used as a base spirit in many cocktail drinks, such as: Negroni or Manhtattan.

 

Agnolotti del Plin al sugo d’arrosto (roasted veal sauce)

Homemade stuffed pasta with a mix of meat and vegetables, it takes its name from the Plin “a pizzico” technique, the pinch to seal the pasta edges of the filling .

 

Asparagi (asparagus)

Vegetables used in vegetable pies, savoury pies, risotto, or as side dish, originating from The Sàntena area.

 

Bagna Caoda

Hot sauce made with garlic, oil and anchovies, in which mixed raw vegetables, such as the typical cardo gobo are dipped in. It is also served with roasted peppers (the most famous from Carmagnola).

 

Battuta al coltello di Fassone piemontese

Raw meat of the precious race Piedmontese Fassone, it is chopped only with a knife and marinated with olive oil, lemon, garlic and salt.

 

Bicerin

Hot drink made with milk, coffee and chocolate. In the XIXth century the drinks were served in three different glasses according to own tastes.

 

Brasato al Barolo (Wine roasted beef)

Marinated beef stew and than braised in Barolo wine with herbs and spices.

 

Bonet

Pudding made with hazelnuts and chocolate.

 

Cioccolato (Chocolate)

It is a great tradition of Turin an it can be served as a drink, and also as a main ingredient for ice creams and pralines (nuts covered with chocolate).

 

Fritto misto alla piemontese

Every kind of deliciousness (meat, vegetable, fruit, entrails, semolina and amaretti…) dipped in a flour batter and fried in hot oil.

 

Merenda Sinoira

It is served at the “piola”, typical local tavern, around 5 pm o’ clock. It is a cold meal with a wide range of wines, which locals consider as aperitif.

 

Piola

It is a dialectal form to specify a tavern/inn where wine and simple farming tradition dishes are served.

 

Rice

It often replaces the pasta, as a first course and it can be served as “Risotto”.

 

Rubatà

Handmade no fat rolled breadstick.

 

Tajarin

Tagliatelle are handmade fresh egg pasta, in typical long and thin form. This pasta is often perfumed with truffle flakes

 

Tartufo bianco

Truffle is a fruiting body of a subterranean Ascomycete fungus. The most precious and expensive truffle is the white truffle from Alba. Little truffle flakes are enough for a stunning meal.

 

Vini (Wines)

Wines such as Barbera d’Asti, Grignolino, Freisa, Erbaluce di Caluso, Barolo, Nebbiolo, Malvasia, Bracchetto and Asti Spumante can be paired with a wide range of dishes.

 

Vitello tonnato

It is not a hybrid between a veal and a Tunafish but it’s about thin slices of round steak boiled veal with a sauce made with olive oil, eggs, anchovies, tuna and capers. There are some variation according to the period of time and to the chef taste.

Historical Bars

In the city centre you can find some historical bars that since the Italian Risorgimento have been part of the history of Turin, as the Ristorante Del Cambio, and the Il Bicerin coffee bar which takes its name after the famous drink (chocolate, coffee and whipped cream).   Complete list here

 

 

 

Use it Map

Dining out or looking for a special restaurant for dinner? The Eating out section of the Use-it map, will offer you more hints to find the best place for you.