Gourmet guide in the center of Turin – Italian Cuisine

After San Salvario, here is the second greedy neighborhood guide. Today we are going to taste the center of Turin

The second appointment with the Neighborhood Guides in the city of Turin the center of the city is the protagonist, with a selection of more or less known or famous addresses, including Agnolotti, Bao-Zi and Vitello tonnato.

Best veal with tuna sauce

Where to eat it

Pharmacy of Change
A very traditional version is good at La Farmacia del Cambio. The meat is first scalded and then cooked at low temperature. To make the tuna sauce capers, anchovies and tuna are blended and then a small percentage of mayonnaise is added. All to compose a truly unique dish, which you can taste in the historic place of Piazza Carignano or inside the Central Market of Turin, where La Farmacia del Cambio has recently inaugurated its second sales point.

Sorij, via Matteo Pescatore 10
Over the years the Sorij vitello tonnato recipe has undergone minor changes, but it remains delicious. With the arrival of the new chef Andrea Fasano, the already good version of Sorij has been slightly modified: low-temperature vacuum cooking, traditional tuna sauce and drops of celery and carrot and crispy wafer.

Where to buy it, delis

Baudracco, corso Vittorio Emanuele II 62, a delicious tradition for more than 50 years serving customers. A stone's throw from Porta Nuova, right in the center, you can enter this temple of taste and choose what you like best. Every week a new menu, between tradition and creative dishes, the vitello tonnato is obviously one of the dishes always in paper. Don't miss the tasting of bagna cauda with pan-fried eggs, green anchovies and a real paradise of cheeses, from Baudracco they select fabulous directly from the Piedmontese margari.

Best gianduiotto

La Bottega Guido Gobino, via Lagrange 1
For 10 years one of Turin's favorite shops to buy gianduiotti. Gobino gianduiotti are produced with the extrusion method, which allows the creation of each chocolate without the use of molds, typical of the ancient Turin chocolate-making tradition. Have you ever tasted the Tourinot?

Best ice cream

Alberto Marchetti, corso Vittorio Emanuele II 24, via Po 35 bis; or Casa Marchetti, Square CLN 248
He is considered one of the masters of Italian ice cream, not only of the Turin one: selection of maniacal raw materials, continuous research, an avant-garde laboratory in the CLN square, his home, as Marchetti likes to call it, where it is possible to watch the production ice cream and take part in one of his courses, always very popular. He is also present in the brand new space of the Mercato Centrale Torino, in Porta Palazzo. We leave you the joy of enjoying one of his fabulous ice creams.

Best agnolotto

Where to eat it

Consorzio Restaurant via Monte di Pietà 23
One of the best tables of the city and perhaps of Italy the one of the Consortium. A 100% Piedmontese tasting menu for € 35 and in paper the agnolotto Gobbo for € 13. In the Hunchback, as it is affectionately called, the filling is usually prepared with roast veal, pork, rabbit, pure pork sausage, endive and fresh eggs in addition to spices and flavorings. To taste them, tradition recommends roasted sauce or just grated Parmesan cheese to not cover the delicate flavor of the filling. The Hunchback of the Consorzio Restaurant deserves a detour, like many other dishes, including the Grive di pig or crunchy Anchovies.

Where to buy it, delis

Bruzzone brothers, via Maria Vittoria 34
The Bruzzone brothers produce fresh pasta in the laboratory / shop in Via Maria Vittoria. It is possible to buy different formats of fresh pasta including traditional agnolotti prepared with stone-ground flour: a super-tried recipe, that of the great-grandmother Maria, who decreed that the Bruzzone Brothers agnolotti are among the best in the city. It will be possible to buy them to cook them at home or, if you take an irrepressible desire to taste them, taste them on the spot.
The recipe, as we said, is family and includes three types of roast in the filling, nutmeg, 24 month Parmigiano Reggiano Dop.

Best Chinese dumpling / BAO ZI

Mu Bao, via the Academy of Sciences 2E
Greedy Cantonese street food in the center of Turin, opened in December 2018 by Suili Zhou and his brother Bin. Excellent Bao, the steamed buns filled with meat or vegetables, prepared in the best Chinese tradition, which gives a nod to the small stalls of street food in the middle of Hong Kong. The place is really tiny (only 5 places!) We recommend you order the bao-zi and the braised ravioli (or steamed) and enjoy them comfortably seated in your dining room or on the sofa, devouring TV series. To taste the Black Char Siu Bao, a sandwich made with charcoal and stuffed with caramelised organic pork, Peking Bao with Peking duck or, for dessert, Bao with cream, filled with duck egg custard.

Where to buy the best coffee

Costadoro Diamante with an interesting selection of specialty coffee and single origin coffee from all over the world. In their corner inside the Diamante, the Costadoro Social Coffee, as well as buying your favorite coffee, you can also taste the coffee prepared with different extraction methods: from espresso to V60, from French Press to American coffee.

The protein cheesecake for those who train – Italian Cuisine

Is a cheesecake always a pity? Perhaps you have never thought of preparing it this way, with so many proteins, few sugars and little (good) fats

Everything that is cooked in a healthy way now has the suffix "Fit" which stands for "fitness" and indicates the foods suitable for who trains a lot, wants to eat well and take the right nutrients.
Not all that is healthy and light, however, it must be less tasty, and the recipe of this proves it protein cheesecake.
A cake that has all the appearance of a sweet rich in calories and that instead is a sweet temptation to which you can give up without too much guilt.

Without butter and without sugar

This cheesecake has one very sweet base and compact yet they are not there neither butter, nor biscuits, nor sugar.
Even the cream is without eggs, without cream and without sugar.
Yet the texture and taste are very similar to those of a real cheesecake.
This cake is also light and healthy Raw, that is without cooking.

The base

Instead of biscuits and butter, we chop together 200 g of oat flakes and 6-8 pitted dates, depends on the size.
Alternatively, if you don't like dates, you can blend oats or muesli with a little coconut oil until reaching the desired consistency. For a chocolate base, add a tablespoon of bitter cocoa.
Then crush this mixture on the bottom of a hinge mold and let it cool in the fridge for an hour.

The cream

To prepare the cream whisk 150 gr of ricotta, 175 g of Greek fruit yoghurt and 200 g of tofu.
Also add the rind of a lemon and maple syrup to give a little sweetness, but if you use dates for the base and a fairly sweet yogurt you can also add nothing else.
Someone adds stevia or erythriol which are sugar substitutes without calories.
To add firmness to the cream, add also one teaspoon of agar agar melted in a cup of warm water.

How to compose the cheesecake

Pour the cream on the cold base and level the surface well.
Then decorate with chopped dried fruit or with fresh fruit or melted 85% dark chocolate.
For a slightly more delicious version, pour over a spoonful of the peanut cream not sweetened and made from 100% dried fruit.
Leave the cheesecake in the refrigerator for two to three hours and then open the hinge of the mold and gently move it over a serving pact.

In the tutorial we offer other ideas and tasty combinations for many healthy and light cheesecakes

Sweet Potato “Hummus” – So Close

One of my all-time favorite things to do is take an iconic
recipe, and somehow tweak it to maybe make it easier, healthier, or tastier;
which was definitely not what happened here. This was simply a case of
me wanting hummus, not having garbanzo beans, and making it anyway with sweet
potatoes, which, much to my amazement, came out remarkably well.

I don’t blame you if you’re skeptical, but this stuff really does
have almost the same taste and texture as hummus. It has a little bit of a
sweeter finish, which reminded me of a red pepper hummus, but all in all, it’s very close. In fact, my wife Michele, who has a much more discerning
palate than I do, said that if she were blindfolded, she’d have trouble
identifying this as not being actual hummus.

However, to get this close to what you think hummus tastes
like, please be prepared to adjust the ingredient amounts to your liking.
Some folks like just a hint of garlic and lemon, while others like to be
crushed by it. Same goes for the tahini, and other seasonings, so taste, and
adjust accordingly.

Of course, since the name, “hummus” comes from the Arabic
word for chickpeas, one can make a strong argument that this isn’t hummus, and
therefor shouldn’t be called hummus. But those people don’t have to worry about
search engine results, which is why I just worked the word “hummus” into this
paragraph four times. Actually, let’s
make it five, as I say I really do hope you give this easy, and delicious
alternative hummus a try soon. Enjoy!

[embedded content]

Ingredients for about 2 cups of Sweet Potato Hummus:

2 cups mashed, roasted sweet potatoes

1/3 cup tahini

2 cloves crushed garlic

1 teaspoon salt, plus more to taste

1 teaspoon cumin

1/4 teaspoon chipotle

pinch cayenne

1 tablespoon olive oil

1/2 lemon, juiced, plus more to taste

2 tablespoons cold fresh water whipped in to lighten
texture, optional

freshly chopped parsley to garnish

–>