Food
& Wine: the art of living
Turin is one of the undisputed world capitals of taste. It has always boasted
a food and wine tradition.
Agnolotti, Barolo, soft nut chocolate (gianduja), rubatà, Castelmagno
cheese, white truffle, boiled meat, bagna caöda, Barbaresco: these
are just some of the flavours that have made Piedmont cuisine famous and
perhaps the richest in the whole of Italy.
In the 18th century, French chefs began to turn away from Renaissance recipes
with their strong emphasis on ornamental ingredients and show in favour
of more refined taste and flavour.
Piedmont was the first region in Italy to be influenced by the nouvelle
cuisine of neighbouring France. Since then, Piedmont has continued to play
a seminal role in the history of Italian haute cuisine.
| Its rightly famous cuisine
has also benefited from innovations the nearby Langhe district has
brought to promoting tourism and gastronomy. Added to this, the white
truffles have given an entirely new dimension to local cooking. Angelo
Gaja and other famous wine makers have produced quality Barolo and
Barbaresco wines, soon to become famous throughout the world. And
Carlo Petrini founded the increasingly popular Slow Food movement,
making Piedmont and the Langhe a popular tourist spot for its delectable
cuisine and wines, fit for the world’s best connoisseurs. |
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Moreover, Turin is widely renowned for the ability of its pastry cooks.
Chocolate was invented right here in the Savoy capital, and the most
typical, made by blending cacao and hazelnuts, is “Giandujotto”,
which dates back to 1800. Assorted pralines, together with every sort
of chocolates and creams, accompany the Giandujotto chocolates. |
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www.comune.torino.it
Overview
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Food & Wine: the art of living
Sport
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attractions in Turin
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