Tre Galline ★ 4.4
Tre Galline in Turin's Quadrilatero has run an inn on this street since the mid-XVI century. Bollito misto trolley, battuta of Fassona, vitello tonnato.
History
Panna cotta was first documented in Piedmont in the early 20th century; the simplest version uses three ingredients (cream, sugar, gelatin) and a slow gentle simmer. It crossed into international restaurant menus in the 1980s as nouvelle Italian. The canonical Piedmontese version is unflavoured, served with a fruit coulis or caramel.
Common allergens: Milk
Make it at home
Ingredients
- 600 ml double cream
- 80g caster sugar
- 1 vanilla pod, split and seeds scraped
- 5g gelatin (about 2 sheets, soaked in cold water)
- Wild strawberries, raspberries or caramel sauce, to serve
Method
- In a saucepan combine the cream, sugar and vanilla pod with seeds; bring just to a simmer on low, stirring.
- Squeeze excess water from the soaked gelatin sheets; remove pan from heat and stir gelatin in until dissolved.
- Strain into six lightly-oiled moulds or ramekins; refrigerate at least 4 hours, ideally overnight.
- To unmould, dip the bottom of each ramekin in hot water for 5 seconds and invert onto plates; top with berries or caramel.
Tip from the editors. Use a small amount of gelatin; the canonical panna cotta wobbles, never bounces.
Where to eat panna cotta
Panna Cotta in Turin
Consorzio ★ 4.5
Consorzio in Turin's Quadrilatero Romano is a slow-food trattoria with a fine-dining wine list. Agnolotti del plin, finanziera ravioli, deep cellar.
Pastificio Defilippis ★ 4.6
Pastificio Defilippis on Via Lagrange in Turin has rolled handmade pasta since 1872, opened by a Savoy chef. Agnolotti are the order, open seven days.
Le Vitel Etonne ★ 4.3
Le Vitel Etonne in Turin's Centro builds the carte around vitello tonnato in many guises, plus a Piedmontese tasting from the Susigan kitchen.
Signature: Vitello tonnato (multiple cuts), Agnolotti del plin, Tajarin
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