Turin is a multifaceted city: historical, elegant and old-fashioned, but also dynamic, multicultural and modern…It’s the city of the Italian history (first Capital of Italy), the city of the kings (Savoy dynasty), the city of the cinema (National Museum of Cinema), of the food (Slowfood and Eataly), of the sports (Winter Olympic Games, 2006). So..if …
General information A recently renewed Studio, elegantly furnished, located in central Turin a few steps from the metro (Vinzaglio) and five minutes walking from Porta Susa train station. Housed on the top floor of a 1900s building with elevator, it consists of 30 sqare meters of space well organized, bright and quiet: entrance, bathroom with shower, …
The most beautiful square of Turin that preserves the harmonious and uniform seventeenth century look given by the royal architect Carlo di Castellamonte (1642-1650). In the center you can see the equestrian statue of Emanuele Filiberto, represented by Carlo Marocchetti (1838) in the act of sheathe the sword after the battle of San Quintino in …
Official residence of the Savoia family until 1865, it was transformed by Ascanio Vitozzi (1584) for Carlo Emanuele I and later it was expanded and renovated with an uninterrupted series of actions made by the most important architects and artists working in Turin in the eighteenth and nineteenth centuries. The atrium leads to the first …
The Mole Antonelliana is the symbol monument of the city of Turin. It is named for the architect who built it, Alessandro Antonelli. Its construction began in 1863 and was completed 26 years later after the architect’s death. It is located in the historic center of Turin. It’s about 167 meters high, it currently is …
These cookies are from Piedmont and they were born about a century ago in Tortona town. The recipe calls for the preparation of shortbread biscuits to be joined two by two and to be superimposed with a filling of chocolate. The name came from the fact that the cookies are made of two parts of roundish …
This plate tied to the folk tradition and usually it was served on holidays. Its origin is linked to the ritual slaughter of the pig and the need not to waste anything. The oldest recipes include the liver, the lung, the slices of meat, sausage, but over time new ingredients were added such as macaroons …
It is one of the most famous recipes of Piedmont cuisine and it consists in a strong flavor sauce made of anchovies, garlic and olive oil. The name bagna cauda (or bagna caoda) in Piedmont literally means hot sauce, just because it is hot and accompanied with fresh seasonal vegetables, cooked and raw. Often served in …
The Finanziera is a very old traditional plate of Piedmont. According to tradition, was born in the eighteenth century in the west of Piedmont as a poor men’s plate that used the less noble parts of slaughtered animals and the entrails, which were left to those who performed the slaughter and immediately cooked, prepared and consumed. …
A typical plate from Piedmont is the vitello tonnato, or vitel tonè. There are several cities in Piedmont that boast the paternity of this plate, but the ones where you can taste the most delicious and tradicional vitel tonè in Italy are Alba and Garessio. The vitello tonnato is a cold plate, usually served as …
