What to Eat in Turin Each Season

What is in season in Turin, and what to order when the market changes.

Next up in Turin

10 Oct to 6 DecWhite truffle (Tartufo Bianco d'Alba)

Spring

Asparagi di Santena: Santena asparagus from late March to mid May, the Piedmont spring opener. Eaten boiled with butter, vitello tonnato or in a frittata.
Fragole di Tortona: Tortona strawberries in May and early June, served with sweet vermouth and panna cotta.
Carciofi di Carmagnola: Carmagnola artichokes from April, used in stews, frittate and bagna cauda's vegetable plate.

Peperoni di Carmagnola: Carmagnola peppers in July and August, the canonical vehicle for bagna cauda all year round.
Pesche di Volpedo: Volpedo peaches in July: white, yellow and bianca, eaten with white wine or in granita.
Pomodoro Cuore di Bue Cuneo: Cuneo ox-heart tomato from late June, in panzanella-Piedmontese form with white anchovies and basil.

Tartufo Bianco d'Alba: White truffle from Alba (Langhe) from October 10 to early December, the global Tartufo Bianco reference, shaved on tajarin and fonduta.
Nocciola Tonda Gentile delle Langhe: Langhe hazelnut harvest in September, the hazelnut behind gianduiotto and gianduja paste.
Cardi gobbi di Nizza Monferrato: Hunchback cardoons from Nizza Monferrato, October to December, the canonical bagna cauda vegetable.

Going to Bagna Cauda Day?

Hotels in Turin, 20-22 Nov

Holidufrom USD 49 a night

Bagna cauda: Winter's anchovy and garlic dip, served fonduta-style with raw cardoons and peppers November through February, with Bagna Cauda Day on the last two November weekends.
Brasato al Barolo: Beef braised in Barolo wine, Piedmont's Sunday-lunch winter dish from November to March. Carved off the bone with creamy polenta.
Marron glace: Candied chestnuts from the chestnut harvest, made in Turin since 1836 at Stratta; the gift for Christmas tables and end-of-meal saucers.