Dish finder in Turin

Tiny meat-filled pasta pinched shut by hand, served with butter and sage or the roast's juices.

Very fine, very yellow egg pasta, with butter or ragù, and white truffle shaved over it in autumn.

Cold, thinly sliced veal under a tuna and caper mayonnaise. The classic Piedmontese antipasto.

A pot of garlic, anchovy and oil kept warm at the table for dipping raw and cooked vegetables. An autumn and winter feast for a group.

Hand-chopped raw veal with olive oil and lemon, sometimes with truffle or Parmigiano.

Several cuts of beef, tongue and cotechino, boiled and served with green sauce and mostarda. A winter lunch from a trolley in old-style restaurants.

Beef marinated and slowly braised in Barolo wine, sliced over polenta or mashed potato.

A thin, crisp pancake of chickpea flour and olive oil baked in a wood oven, sold by the slice in pizzerie.

The soft crustless triangle sandwich, first served in a Turin café in the 1920s. Bars stack them high at lunchtime.

Espresso, hot chocolate and cream layered in a small glass and not stirred. Drink it in the café that gave it the name, by the Consolata church.

Boat-shaped chocolates of cocoa and Piedmont hazelnuts, wrapped in foil. The original hazelnut chocolate, long before the spread.

A dense baked custard of cocoa, amaretti and rum under caramel. The usual dessert after a Piedmontese dinner.