Turin invented vermouth, gianduja, the tramezzino and Italy's grissini, and still eats better than cities twice its size. Three days of Porta Palazzo stalls, 1763 cafés, Fassona beef and Barolo chinato inside one compact Baroque grid.
Europe's largest open-air market: 800-plus stalls across four squares, Mon-Fri 07:00-14:00, Sat until 19:30. Work the covered Palatine hall for cheese, then Alimentare V for Piedmontese hazelnuts, toma and salumi.
Inside Porta Palazzo's clock building, 25 artisan counters share long communal tables, open 08:00-24:00. Order agnolotti from the pasta banco, a slice of Roman pinsa, or raw Fassona beef tartare with a glass of Arneis.
The giandujotto that redefined Turin chocolate: Gobino's Tourinot is smaller and 30% hazelnut. The Via Lagrange shop-bar serves flights of single-origin drinking chocolate alongside vermouth-filled cremini and salted gianduja.
Turin invented grissini and this bakery stretches them by hand each morning — knobbly rubatà and long stirati sold by weight. The Via Cavour counter also does focaccia, panettone year-round and pizza al taglio; closed Sundays.
The 1763 café facing Santuario della Consolata where bicerin was born: espresso, drinking chocolate and cream layered in a small glass and never stirred. Cavour drank his here. Tables spill onto the cobbles; cash preferred.
Slow Food-minded kitchen in the Quadrilatero doing the Piedmontese canon: vitello tonnato, agnolotti del plin in butter, finanziera and bagna cauda in season. The handwritten menu changes daily; booking essential for lunch.
The original 2007 Eataly, built inside the old Carpano vermouth factory beside Lingotto. Two floors of Piedmontese producers, a Lavazza bar, a birreria and tasting counters; free entry, guided tastings from about €25.
Open since 1757 beside Teatro Carignano, with Cavour's own corner table still laid. Chef Matteo Baronetto reworks finanziera and vitello tonnato under one Michelin star; the upstairs Cavour bar pours vermouth and Barolo flights.
The tramezzino was invented in this 1907 marble-and-leather box in 1925 — crustless triangles piled with tuna, artichoke or robiola, eaten standing at the brass bar. Six seats only; espresso plus tramezzino stays under €10.
Slow Food fast food from a Piedmontese farming family: burgers of Fassona beef raised on their own farm near Bra, Raschera cheese, buns from local grain. The Corso Siccardi branch serves from noon; trays, no table service.
Lavazza began in an 1895 Turin grocery; its museum in the Nuvola headquarters traces espresso from Luigi's first blends to a global brand across five interactive galleries, ending at a tasting bar. Wed-Sun, €10 with coffee.
Vermouth is a Turin invention and this bar east of Piazza Vittorio keeps 200-plus bottles of Italian amari and vermouth, mixing Torino-Milano and Barolo chinato cocktails. Piedmontese cheese and salumi plates come with the pour.