Panna cotta is the Piedmontese set-cream dessert: cooked cream, sugar and gelatin, unmoulded and served with berries, caramel or wild-strawberry sauce.
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.
4 editor picks for Panna Cotta in Turin, ranked by editorial score. All Turin signature dishes · Panna Cotta across every city.
Consorzio ★ 4.5
quadrilatero-romano · Via Monte di Pieta 23, 10122 Torino
Consorzio in Turin's Quadrilatero Romano is a slow-food trattoria with a serious wine list. Tumin ravioli, finanziera, plin, a long Piedmont cellar.
Tre Galline ★ 4.4
quadrilatero-romano · Via G. Bellezia 37, 10122 Torino
Tre Galline in Turin's Quadrilatero traces an inn on this street to the XVI century. Bollito misto from the trolley, vitello tonnato, agnolotti.
Pastificio Defilippis ★ 4.3
centro-storico · Via Lagrange 39, 10123 Torino
Pastificio Defilippis on Via Lagrange in Turin has rolled handmade pasta since 1872, opened by a Savoy chef. Open every day, agnolotti are the order.
Le Vitel Etonne ★ 4.3
centro-storico · Via San Francesco da Paola 4, 10123 Torino
Le Vitel Etonne in Turin's Centro builds the carte around vitello tonnato in many guises, plus a Piedmontese tasting from the Susigan kitchen.