A trip to Torino also means a journey into taste, to savour with intimate pleasure in a medley of sensations.<\/p>\n
Here the appetisers <\/strong>come in an infinite variety based on meat, fish, vegetables, eggs, salami and cheeses, all obviously to be served with \u201cgrissini\u201d<\/strong>, invented in the 17th century for Prince Victor Amadeus II of Savoy. However, a true dinner in Torino must be preceded by the fun ritual that takes place late every afternoon in the caf\u00e9s, wine bars and clubs along the river\u2026 the aperitif<\/strong>!<\/p>\n A cocktail or a glass of vermouth <\/em><\/strong>to go with sandwiches, cold cuts and local cheeses<\/strong>, pasta and risotto<\/em><\/strong>, multiethnic specialities, and the evening is ready to start!<\/p>\n","protected":false},"excerpt":{"rendered":" A trip to Torino also means a journey into taste, to savour with intimate pleasure in a medley of sensations. Here the appetisers come in an infinite variety based on meat, fish, vegetables, eggs, salami and cheeses, all obviously to be served with \u201cgrissini\u201d, invented in the 17th century for Prince Victor Amadeus II of Savoy. Any first […]<\/p>\n","protected":false},"author":91,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-157","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\n
\nAny first course has to include \u201cagnolotti\u201d<\/strong>, meat filled pasta which is dressed with either gravy from the roast, or butter and sage, ragout sauce or meat broth.
\nNot to be missed is the wide range of high quality <\/strong>handmade cheeses <\/strong>coming from our Alpine valleys.
\nAnd of course, all of this washed down with the <\/strong>great Piedmontese red and white wines: Barolo, Barbaresco, Barbera, Arneis and many more.<\/strong><\/p>\n