This is the heart of how Turin eats: Piedmontese cooking built on agnolotti, vitello tonnato, bagna cauda and the bollito tradition. Historic rooms like Tre Galline and Consorzio in the Quadrilatero Romano and Antico Ristorante Porto di Savona on Piazza Vittorio Veneto hold the classic line, with Del Cambio on Piazza Carignano at the formal top. Neighbourhood trattorie carry the everyday version, from Scannabue in San Salvario to Trattoria Valenza in Aurora, while Cannavacciuolo Bistrot and Andrea Larossa in Borgo Po push toward the modern fine-dining end.
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