There are places, such as delicatessens, that are part of the social fabric of a city. It also happens with gastronomy of Turin, where the Piedmontese tradition breathes its highest representativeness precisely within these premises. There are delicatessens exclusively suited to ready-made local preparations, those which also serve the best of fresh pasta, those which have absorbed, over the years, the gastronomic culture of other regions of Italy (and not only), those which, as one would say the Turin blogger Monsu Barachin, have become trattorias 2.0 because they offer the possibility of eating on site.
Let’s try to discover some of them because, despite being frequented all year round, it is during holiday periods, such as Easter, that they are most successful. Moreover, the delicatessens of Turin, which were founded at the end of the nineteenth century to allow nobles and bourgeois to be able to have guests without having to have the servants cook, have maintained their purpose over time: to offer good dishes for everyday use which become more elaborate under festivities.