Tag: San

Gourmet guide to San Salvario – Italian Cuisine

We inaugurate the greedy guides by dedicating the first to one of the most loved and visited districts of the city, San Salvario

In the coming months we will offer you special places to shop, to have lunch and eat the best agnolotti, vitello tonnato, the best Chinese ravioli and much more. Where is it? In Turin. Let's start from the San Salvario district.

Best veal with tuna sauce

Where to eat: Scannabue restaurant. Traditional and creative, served in a double version: sliced, in the most classic way with a soft sauce and a bundle / cannolo sauce with the traditional tuna sauce, the drier, without mayonnaise. All you have to do is taste them.
Where to buy it: Butcher Delicatessen Battaglia, via Berthollet 28. The secret of a good veal with tuna sauce is meat cutting and cooking. At Battaglia you will find the right balance. And if you are left with a little appetite, try the Milanese chicken marinated prêt-à-porter.

Best Agnolotto del plin

Where to eat it: Scannabue. There is nothing to do, Paolo Fantini does not miss a beat and in San Salvario he registers a delicious double goal! After the veal with tuna sauce also the plin ravioli are really perfect, balanced, tasty and delicate at the same time. The filling is obviously strictly secret.
Not bad also the classic agnolotto, the one with a square shape, proposed by La Bottega del Gusto, via Sant’Anselmo 4.
Where to buy it: Bertoli and Turco, via Madama Cristina 10, one of the historic Turin pasta factories.
Instead, for the creative recipes Savurè, via Madama Cristina at number 12.
Note of merit for Savurè: an hour before closing, fresh pasta and condiments cost half. Thus food waste is fought. Bravi!

Best Ice Cream

Cascina Roseleto ice cream parlor, in via Madama Cristina 121. From Roseleto also fresh cheese and milk, the same milk used to make ice cream. One of the best ice cream parlors in the city.

Best Chinese Raviolo / Baozi (steamed bun)

Where to eat them: Oh Crispa! Via Belfiore. Crystal ravioli, broth ravioli, the fabulous Baozi stuffed with super soft and tasty pork and not too spicy. To be able to go out happy and happy, we recommend a taste of all three specialties.
Where to buy them: Chinese food in via Madama Cristina 113E, a small shop that prepares braised ravioli and Baozi with different fillings, from pork to chicken to vegetarian one. To try.

Best Gianduiotto, this time in an ice cream version

The Marotto, 100% vegan, 100% good! You can find it at Mara dei Boschi, to keep company with excellent ice cream. Perfect for closing a dinner on the terrace, a cross between a delicious chocolate and a milk free ice cream. Via Berthollet 30H.

The best teas

Here's where to buy them. La Vie en Rose, corso Raffaello 18. A beautiful assortment of La via del Tè tea, fine pastry produced in its own laboratory. Do not miss the tasting of Pasticciotti Salentini filled with cream.

The best coffees

Here's where to buy them in San Salvario: Orso Laboratorio Caffè is indisputably the number one in the selection of specialty coffees and single origin from the world. A place with a vintage look, but one that will hold interesting surprises and the latest trend in terms of coffee.

Recipe The baked San Giuseppe zeppole – Italian Cuisine

Ingredients For the zeppole

200 ml Water
120 g Flour 00
80 g Butter
4 eggs
1 pinch of salt
Sugar 1 teaspoon

Ingredients for custard

500 ml Milk
120 g Sugar
6 Yolks
Maizena 1 teaspoon
Vanilla 1 berry

Ingredients To decorate

Sour cherries or candied cherries
Powdered sugar

Duration:

Level: Middle

Dose:

To make the baked St. Joseph's zeppole, prepare the custard first.
Heat the milk in a saucepan with the vanilla pod half open. Separately beat the egg yolks in a bowl with the sugar and add the cornstarch.
Remove the berry from the milk and pour it over the egg mixture, stirring constantly until the cream is thickened.
Let the custard cool down in a bowl covered with the contact film.

Continue the recipe by preparing the dough of choux pastry for the St. Joseph's zeppole: in a small pot from the bottom often put the butter into small pieces and pour the water. Add salt and a teaspoon of sugar and boil, turning with a wooden spoon.
As soon as the water is boiling, remove the saucepan from the heat and pour in it the sifted flour, in one shot, quickly turning with a whisk and then continuing with the wooden spoon. A ball will form. Keep turning for about 10 minutes, until you see a white patina forming on the bottom of the pot.

Pour the mixture into a bowl and let it cool. Then add the eggs, one at a time, mixing the dough well.
You will get a smooth and homogeneous dough. Put it in the sac-à-poche with a star-shaped nozzle and squeeze it on a baking sheet lined with parchment paper, forming circles with a diameter of about 8 cm on which you will pass twice overlapping the choux pastry.

Preheat the oven to 190 degrees and cook the zeppole for 25-30 minutes until they are golden on the surface: do the usual control with the toothpick, if you prick the toothpick will come out dry are ready.
Transfer them out of the oven and let them cool.

Once cold cut them in half, fill them with the cream in the middle and on top and decorate with the cherries or candied cherries.

San Pietro recipe coated with fennel – Italian Cuisine

Ingredients

2 Kg fish San Pietro
200 g butter
160 g breadcrumbs
2-3 raw fennel
2 cloves of garlic
fennel
thyme
lemon
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Middle

Dose: 6 people

For the recipe of St. Peter covered with fennel, melt the butter in a pan, flavoring it with a clove of garlic and a thyme, until it has become hazelnut; then remove garlic and thyme, add the breadcrumbs and a teaspoon of salt, mix well and toast for a minute. Proceed with the preparation: transfer the mixture of bread crumbs into a container cooled in ice, add 3-4 chopped fennel pops and mix well with a spatula. Place the mixture between two sheets of baking paper. Flatten it with a rolling pin making a uniform sheet 3-4 mm thick, then, with all the paper, put it in the freezer for 30 minutes. When it is firmed, take it out, eliminate it
the top sheet and cut it out giving it the shape of the two fillets: you will have to cover them in the form of a cover.
For fish: wash and clean the San Pietro fish, stuff the belly with a clove
of garlic, a bunch of thyme, two lemon peels, a pinch of salt and a ground pepper. Place it on a baking sheet lined with baking paper, season with a little oil, a pinch of salt and a pinch of pepper and cook at 180 ° C for about 25 minutes.
In the meantime, clean the fennel, cut into thin slices and season with a couple of tablespoons of finely chopped fennel, a drizzle of oil and a pinch of salt. Fillet the freshly baked fish, place the two fillets in a heated serving dish and immediately, while they are still hot, place the butter and fennel plates on top. Let the butter melt and flavor the pulp for a few minutes, then serve with the fennel garnish.