Bagna càuda is a hot dip made of garlic, anchovies, olive oil and butter, served with raw or cooked vegetables. It is a traditional and convivial dish of the Piedmont region, where Turin is the capital.
Vitello tonnato is a cold dish of sliced veal covered with a creamy sauce of tuna, mayonnaise, capers and lemon. It is a classic appetizer of the Turin cuisine, often served during summer or festive occasions.
Agnolotti are a type of pasta similar to ravioli, filled with meat, cheese or vegetables. They are usually dressed with butter, sage and Parmesan cheese, or with a meat sauce. They are a typical product of the Piedmontese gastronomy, and can be found in different shapes and sizes in Turin restaurants.
Gianduiotto is a chocolate confection made of hazelnut paste and cocoa, shaped like an inverted boat. It was invented in Turin in the 19th century, and named after Gianduja, a popular carnival character. It is one of the most emblematic sweets of the city, and a symbol of its chocolate tradition.
Vermouth is a fortified wine flavored with various herbs and spices, often used as an aperitif or in cocktails. It was first produced in Turin in the 18th century, and became famous worldwide thanks to brands like Martini, Cinzano and Carpano. It is still a popular drink in the Turin culture, especially in the historical bars and cafes of the city center.