• *Il tramezzino      — Un panino morbido di pane bianco, solitamente di forma triangolare. Inventato proprio qui a Torino negli anni '20. ​

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• Agnolotti del plin      — Tiny hand-made pasta parcels filled with roasted meat, pinched closed one by one. "Plin" means "pinch" in Piedmontese dialect. Usually served with butter and sage or meat juices. 

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• Vitello tonnato      — Thinly sliced cold veal covered in a creamy tuna and caper sauce. Sounds unusual, tastes incredible. 

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• Tajarin al tartufo      — Very thin egg pasta (think tagliatelle, but finer) tossed in butter and shaved white truffle from Alba. Simple, rich, and unforgettable if you catch truffle season in October.

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• Brasato al Barolo      — Beef braised for hours in Barolo, Piedmont's greatest red wine. Deep, rich, and warming.

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• Gianduiotto      — Turin's most famous chocolate. A small, prism-shaped bonbon made with cocoa and Langhe hazelnuts. The original gianduja, the name Nutella is too shy to admit it grew up from.

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• Salsiccia di Bra      — A veal sausage from the town of Bra, eaten raw, no cooking needed. Sounds alarming, tastes delicate. Try spread it on bread!

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• *Padellino      — Turin's own pizza style. Smaller, thicker, and crispier than Neapolitan, baked in individual round pans. The edges are crunchy and slightly greasy in the best possible way.

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• *Farinata      — A thin, crispy savoury pancake made from chickpea flour, olive oil, and salt. Gluten-free by nature, golden and warm from the oven.