Friday, October 29, 2010
I have spent a fair amount of time in Torino at this point but to suggest I know the city is a laughably incorrect statement. To suggest that I have eaten what it has to offer is also quite off the mark. In my two times there I have mostly been marooned in a southern corridor of the city, mostly behind a desk, on my feet, slowly dehydrating myself into laryngitis.
There were short forays out, both in 2008 and now in 2010--which is a wonderful thing because Piemonte is a wonderful place to eat and an even more wonderful place to drink delicious, affordable red wine (Nebbiolo, Barbera d'Asti, Barbera d'Alba). They are my absolute favorite wines in the world.
We had our staff meal the first night at Tre Galli. The carne crudo, a specialty of the region, was a revelation. Yep, that's raw meat; this rendition had shaved truffles and sea salt on top and it was sitting in an egg-based sauce of some kind. It was terrific, as was the braised tongue. As was the vegetable tart. And basically everything else we had.
Its sister restaurant Tre Galline is also good--especially their pasta. The chestnut gnocchi was so so very good. It's a little fancier and required slightly softer voices (sotto voce).
I could not for the life of me find the neighborhood pizza place (near Corso Sebastopoli and Corso IV Novembre) that I fell in love with in 2008. That is what I get for having a bad sense of direction. But we did get farinate again from the lowkey place on our corner and it always makes me happy. Farinate = chickpea flour pancake. And we were directed to a very good Napolitano pizza place called Cammafa.
On the final morning, voiceless and exhausted, I headed to the rightfully famous Bicherin and alongside Jenny and Suzanne and Taylor (who has just launched Good Food Jobs) we sugar-bombed it with insanely light but rich zabaglione, the local specialty "bicherin" (a coffee and chocolate drink) and several other things but I am embarrassed to continue listing them. Pics of the bicherin and the zabaglione are up above.