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An amazing version of the stuffed pasta: the Piedmontesi Agnolotti del Plin. This recipe uses equal amounts of pork, chicken and rabbit for depth of flavor, but you can tweak the ratios depending on what you have on hand. This dish hearkens back to the...

In 1888, Friedrich Nietzsche lived in Turin for a few months. There, in addition to studying and writing his masterpiece “Ecce Homo,” he went completely out of his mind. In Turin, he also learned to appreciate good cooking, as evidenced by his letters to his mother...