New shops and a solidarity project at the Central Market of Turin – Italian Cuisine

New shops and a solidarity project at the Central Market of Turin


Covid has upset the habits of the Turinese, of tourists, of all those who planned days and long weekends to discover the city and its excellences.
To pay the consequences are restaurants, pizzerias, bistros and important structures such as that of the Central Market, inaugurated in April 2019 in the central Piazza della Repubblica, defined by many as the new food and wine district.

At the Central Market, new artisan shops with some novelties in the Turin gastronomic panorama:
The world of vegetables as you have never tasted it, with Antonio Chiodi Latini and the newborn Give Me Veg, the vegan bistro, rib of the gastronomic restaurant in via Bertola.
A rediscovery of the original flavors of the fruits of the earth, which are used in their most integral form, without waste. Among legume meatballs, vegetable hot dogs, fruit salads and extracts, high quality raw material, always chosen with the utmost respect for the times of nature.
A trip to Naples, with the Neapolitan pastry of Saturday Sessa (Sessa1930), including sfogliatelle, fragrant rum baba, the Neapolitan pastiera and many other specialties. A tradition that spans time and that has been producing excellence in Naples since 1930.
The collaboration between Savini Tartufi and Gli Aironi rice, for proposals that are always up-to-date and classic recipes, but also chefs' interpretations: the timeless risotto with saffron, four cheeses, alla Norma, cheese and pepper to name a few.
The Rotisserie by Dennys G. Rodriguez, Cuban, already present at the Central Market in Florence and Rome. The project envisages the involvement of the Tre Carni butcher's shop in the territory for free-range chickens and of suppliers as much as possible at zero km for seasonal vegetables.

The Pharmacy of the Change make way for a new restaurant. Umberto Montano did not want to reveal the name of the chef who will arrive in the city next October. But the sentence we read on the sheets of the stand, which is still covered, leaves little doubt: "Tradition is the most modern thing I know, Immediately made us think of a famous chef. Could it be Enrico Crippa? We will have to wait a few weeks to find out.

And then a renewed project, The RePoPP Circular Bench
The Central Market has always been a place of integration, with a solidarity and inclusion program between the different ethnic groups that populate the neighborhood.
It is for this reason that the collaboration with RePoPP, an urban circular economy project promoted by the City of Turin.
RePoPP provides forinstallation of a real shop inside the Central Market, a space that should not be seen only as a social project but as a center of cultural exchange between the souls that make the neighborhood alive.
The Circular Bank was created for the recovery of food surpluses from the Porta Palazzo Market, aiming at reducing waste and making the recovered available free of charge to those in need. The boxes of fruit and vegetables not distributed, will be available until exhaustion; anyone who needs them can collect them for free from Monday to Friday from 3 to 5 pm.

Central Market returns to propose, as already done last February with Davide Scabin, the monthly appointment Goodness against waste where various guests, including cooks and artisans, will take turns preparing tasty dishes to be distributed for free. In the Il Banco Circolare – RePoPP workshop there will also be awareness-raising activities against waste and the promotion of innovative recovery and culture experiences, with cultural debates focused on the themes of sustainability of urban food systems and, through Food Metrics, they will talk about indicators of the Turin food system.

Blueberry leavened tart recipe – Italian Cuisine

Blueberry leavened tart recipe


For the recipe of the blueberry leavened tart, dissolve the yeast in the warm milk and mix it with 300 g of 0 flour, 60 g of melted butter, 40 g of granulated sugar, a pinch of salt and the grated zest of a lemon. You will get a soft dough; pick it up into a ball and let it rise covered with a cloth for 1 hour and 30 '. Then roll out the dough, use it to line a greased pan (ø 26 cm) and trim the edges.

Fill the cake with blueberries and sprinkle with 2 tablespoons of brown sugar. Then mix the remaining flour with the almond flour, the remaining granulated sugar and butter, a pinch of salt. Crumble the mixture obtained over the blueberries and bake the cake at 180 ° C for 35 '. Let it cool (it will take at least an hour) and serve.

the simple recipe with yogurt and figs – Italian Cuisine

the simple recipe with yogurt and figs


  • 1 Jar of plain yogurt (to be stored and used as a measuring cup)
  • 3 jars wholemeal spelled flour
  • 2 jars of whole cane sugar
  • 1 jar of seed oil
  • 1 pc Sachet of baking powder
  • A pinch of salt
  • Grated zest of an organic lemon

Mix everything, even with the planetary mixer, and form a homogeneous mixture. Separately, caramelize 4/5 fresh figs in slices with sugar and brandy in a pan. Put half a layer of dough, the caramelized figs, the chopped hazelnuts in a loaf pan lined with parchment paper. Finish with the other half of the dough and the chopped hazelnuts. Bake in a static oven at 180 ° C for 45 minutes.

Stefania says: we in the family liked it very much, it's simple, healthy and with seasonal fruit, an excellent breakfast or snack for the kids. But also for adults!

The chef's secret: to be good the plumcake dough must be soft and swollen inside and well cooked on the outside. By adding a touch of humidity in the cooking compartment, it will penetrate the dough, keeping it moist and facilitating leavening.

Recipe from our reader Stefania.

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