Tajarin is Langhe and Monferrato's fine egg-yolk-rich pasta, traditionally cut very thin and tossed in butter with white truffle from Alba in season.
Tajarin (Piedmontese for taglierini) is fresh egg pasta brought to its highest expression in Langhe and Monferrato. The historic recipe uses 30 to 40 egg yolks per kilo of flour, giving the pasta its bright yellow and silken texture. It was originally festive food; today, with white truffle shaved on top, it is the canonical autumn Piedmontese plate.
4 editor picks for Tajarin in Turin, ranked by editorial score. All Turin signature dishes · Tajarin 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.