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

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.

Summer

  • 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.

Autumn

  • 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.

Winter

  • 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 November weekend.
  • 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.

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