Tag: Borgo

Gourmet guide: Aurora district – Borgo Dora – Italian Cuisine

Gourmet guide: Aurora district - Borgo Dora


The fourth district guide dedicated to the gorge, with Aurora and Borgo Dora, an event that you cannot miss

Among old pegs and restaurants with an international allure, Aurora is one of the districts of turin who wants the right redemption, even social. A stone's throw away is the Central Market – Aurora is a neighborhood with a vintage soul – full of artisan restoration shops and the Balon Market and Gran Balon. With a small detour in Vanchiglia.

Best agnolotto

Where to eat it
The classic agnolotto, interpreted by chef Federico Zanasi, here in the Bottoni stuffed with boiled version, Share restaurant. If accompanied with miso sauce and hazelnuts, tortellini with cream are transformed and are very reminiscent; but even alone, without any seasoning, they are really fabulous. Secret recipe. We asked the chef to give us a hint about the filling, nothing to do.

Where to buy it
We leave the Aurora district a few meters to enter Vanchiglia, for Renato's agnolotti.
Pastificio Renato, since 1962, corso Regina Margherita 17.
The recipe of the agnolotto from Turin of the Renato pasta factory includes in the stuffing roast beef, roast pork, cooked IGP Piedmont salami, seasonal vegetables, parmesan cheese, eggs and salt, plus, of course, a sheet of fresh egg pasta.

Best veal with tuna sauce

Where to eat it
At San Giors, in the old way, in via Borgo Dora 3.
The walker is massaged with oil, salt, pepper and flavorings. Subsequently cooked in the oven for half the time in dry and half in steam and then it is left to cool for about 12 hours.
The sauce is made with the hard red of yellow-paste eggs, tuna, caper fruits, desalted anchovies and white wine, along with extra-virgin olive oil and a pinch of salt. In our opinion it should be a little softer: sometimes the meat is a bit dry, but on the whole it is a fun and good dish.
In the kitchen at San Giors, the chef is Manolo Murroni, who arrived in Turin for a few months, after an interesting experience in northern Europe. As soon as they arrived in the city the owners immediately wanted it in the kitchens of their hotel restaurant, the San Giors, in that piece of the neighborhood that resembles a village, Borgo Dora. We recommend a trip to Turin, overnight stay with breakfast and maybe a traditional lunch right here, in the heart of the Balon.

Modern interpretation of Federico Zanasi, chef of the share restaurant, Nuvola Lavazza, via Bologna 20.
A freshly seasoned knife beat, resting on a cloud of crispy bread, filled with tuna sauce, a classic dish in a tapas version. To share has just turned one year old and is one of the most popular and acclaimed restaurants in the city: the inspiration and genius of Federico Zanasi and his team in a very short time have enchanted the Turinese (but not only them) who often come back to sit in the room with a set designed specifically for the restaurant by Dante Ferretti. A true sensory and taste experience that we advise you not to miss.

Where to buy / gastronomy
Let's go back for a moment to Vanchiglia, for the purchase of Renato's vitello tonnato which, at the moment, seems to be the most interesting traditional recipe. Therefore also for the Gastronomia pastificio Renato double, as for the restaurant Share.

Best ice cream

Gelateria Popolare, via Mameli 6.
Defined by many customers as the pop ice cream shop in Turin, it always reserves great surprises in taste, including ice cream and sorbets. Maurizio De Vecchi selects the products among the fruits of the market and those of small producers in the territory. No additives used except carob flour. Among the most popular are the popular cream, dark chocolate, ginger and cinnamon, the greedy zabaione. For fruit flavors: strawberries, ramasin, strawberry grapes.
If you don't know what to choose, ask for advice. We liked the Balon Gianduiotto and vegan chocolate.

Chinese ravioli

Great Wall, Corso Emilia 2.
Get ready for a real feast of braised ravioli, a truly special recipe from the Great Wall. Customers order them in multiples of 10 to avoid running out of them. Also try many other dishes including the jellyfish salad and the lacquered duck. The place is often frequented by Chinese, which means quality Chinese cuisine, like at home.

Best tea

Camellia, via Catania 24.
Entering Camellia is like crossing the threshold of a fantastic country, which smells good and where it is possible to buy, but also taste, various types of tea: from Chinese to Japanese, from rare to Indian, more aromatic teas. And if you have any particular request, Ezio, the owner, will be able to advise you for the best. We suggest you stop and taste a couple of teas, take some time and calmly enjoy the drink because it's worth it.

Not to be missed, for lovers of antique markets: the Balon, every Saturday, and the Gran Balon, which takes place every second Sunday of the month, to go in search of crockery, plates and glasses of yesteryear, tablecloths and lace of other times, but also objects of modernism. Timetable from 8 to 18.

A little gem for shopping? Fané Decorations, in via Reggio 30B: beautiful things and objects that have a story to tell, with a vintage soul. By appointment at 3406474574.

Gourmet guide: Crimea and Borgo Po – Italian Cuisine

Gourmet guide: Crimea and Borgo Po


After San Salvario and the city center we publish a small guide to Crimea and Borgo Po in Turin

Two districts of Turin that actually look like one, a beautiful area of ​​the city just a stone's throw from the hill. We suggest some delicious places to shop, where you stop to eat. Have you ever tasted the Cri Cri?

Best veal with tuna sauce

Where to eat it

Ceccarelli Restaurant via Santorre di Santarosa 7 / B
A cuisine that is halfway between the Tuscan one, given the origins of the owners who arrived in Turin in 1958, and the Piedmontese one. A reassuring kitchen, good and welcoming, without too many frills, but of substance. We liked the traditional version of vitello tonnato, but also the warm seafood salad and the raw meat salad. Among the latter, Florentine tripe and, for lovers of fried food, brains and artichokes.
A nice mix that is worth tasting.

Where to buy / gastronomy

Gastronomy Roby and Roby, Via Monferrato 11
A real institution in Borgo Po. Not a year goes by that at Christmas there is no queue outside the shop to order traditional Piedmontese dishes. Because if it's nice to cook sometimes it's great to find the table prepared without having to prepare anything.
Traditional veal with tuna sauce is excellent and if you want to make a super sandwich, buy their cooked ham, cooked by Roby and Roby of course.

Best agnolotto

Where to eat it

Monferrato restaurant Via Monferrato 6
Among the restaurant's symbolic dishes together with boiled meat, classic Turin finnish, braised meat, and for which the Monferrato restaurant is one of Turin's most loved, but not only, locals. Agnolotti prepared strictly by hand, in the most classic tradition, seasoned with roast sauce and Parmesan cheese or with butter and sage.
Curiosity: one of the (many) origins of the name refers to the dialectal term "anulòt" which indicates the ring-shaped instrument that was used to prepare agnolotti.
If there remains a place after the tasting, take a look at the cheese cart.

Where to buy / gastronomy

Pastificio Reale corso Moncalieri 29
For his agnolotti Lorenzo Bossina uses the old family recipe, that of his maternal grandmother, Monferrato Doc. At the time it was customary to prepare agnolotti with what remained at home at the end of the week: then two roasts, pork and beef, eggs, stale bread without the addition of lard and no vegetables, because the vegetable garden being cultivated, the vegetables were harvested and cooked as needed and were unlikely to advance.
In some families it was also used to add leftovers of cold cuts, such as cooked salami or mortadella. Basic dose per person from 3 to 4 dozen, to be seasoned with roast sauce.

Best ice cream

Marilù makes ice cream via Monferrato 7
A name we hear little about, but which has been producing quality ice cream in Turin for over 10 years. First in the store in Via Nizza 92, then Corso Cincinnato and in Borgo Po for a year.
He conquered young and old alike for his ice creams, made as they once were, with selected products: classic creams and some more original (and seasonal, like the purple purple potato) taste; or ricotta, chocolate nuggets and exotic fruit, Southern Pearl, pistachio, lemon and crunchy almond. If we have made you want ice cream just go from Marilù to order a super cone, cup or a tub.

Best gianduiotto

Ziccat piazza Borromini 78 / A (new store, the historic workshop in via Bardonecchia)
For 60 years in the heart of lovers of good chocolate and gianduiotti, which are prepared with the classic recipe (30% of IGP Piedmont hazelnut paste) or in coffee, pistachio and for those who have problems with the line, without sugar but with maltitol.

ICAF corso Moncalieri 204
An address outside the chocolate-making circuit of the center, but which has worked with the same quality since 1950. Production of pralines, chocolates, gianduiotti and pastries. Good also the confetti and the Cri Cri, crunchy toasted hazelnuts, covered with good extra dark chocolate covered with very small balls of sugar, a typical Turin product.

Where to buy the best teas

The Tea Emporium via Monferrato 20 / B
Opened in 2010, it is a shop specializing in quality teas and infusions, available in bulk, in leaves and in sachets. Also available small sweet and savory pastries, biscuits, jams and homemade jams. Rich collection of special teapots, including Japanese and cups for all tastes.

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