Cremino Fiat

No, work still hasn’t driven me that crazy to confuse my blog all around food with automotive.
This picture portrays what was the Tipo 4, launched in 1911.
The same year, its manufacturer Fiat based in Turin and still important nowadays outside the Italian borders thanks to its merge with Chrylser LLC decided to start a challenge among chocolate producers to create what would have been the new Cremino Fiat.
Previously, the cremino was three-layers chocolate but the company Majani from the city of Bologna, invented a 4th layer.
The taste is unchanged and still remains unique. Its dark layer is Gianduja, a sweet chocolate containing hazelnut paste common in Piedmont, while the white layer is from almond paste.
Next trip to Italy, or to Turin precisely, do not miss to have a bit of Cremino Fiat.

Pastificio De Filippis

With this post I would like to start a good habit to suggest you places worthy to visit under a culinary stand point.
A good foodie needs to know where to go, anywhere.
My anywhere is unfortunately limited to Europe, at least so far. It wouldn’t be honest to recommend places friends suggested me while I have not tried on my skin.
I’ve been in Tunisia once so extra European borders, though the resort I visited was in the middle of nowhere and I couldn’ t visit too much.

Today’s location is PASTIFICIO DE FILIPPIS. In a central pedestrian area in Turin, this shop for homemade pasta is now flourished into a cosy place to eat.
The menu is changing every now and then. They serve plin (small tortellini tipical from Piedmont)with melted butter and cheese, risotto c’est a dire rice with fresh artichokes and lil squids both priced 12 € each, flan with bagna cauda and anchovis, tagliatelle with sausage from Bra, selection of cheeses and so on.
Of course their specialty- as the name suggests- it’s the handmade pasta.
Here some pictures of yesterday’s dinner with my best friend Carina. Plin (on the left) and the above mentioned risotto (on the right)




Pastificio De Filippis

Via Giuseppe Luigi Lagrange, 39 10123 Torino
Turin - ITALY
011 542137

We love panelle

If you can tell you're in Montecarlo because you see lots of banks, you can easily say you're in Sicily on the number of ice cream sellers.

Beyond that, you can really be 100% sure you're walking on Sicilian territory if the street food you have in your hands is panelle.
They were a great surprise for me the first time I tried them. They're often in triangle or squared shape, obtained with gram flour, coming from ground chickpeas and at last deep fried.

They're perfect with a dust of pepper and some lemon drops squeezed. I can assure you the flavour is unique!

Bunet

The king of pudding, at least in Italy is the bunet. Not so famous outside its Region, Piedmont, but very popular in the city of Turin. It's a tipycal dessert from the tradition and it's not a regular pudding, there's egg and amaretti in it.
Its consistency and flavour are unique, in fact from the first bite you cannot describe it as a pudding, you definately know it's a bunet.
My suggestion: try a local one and mistrust any industrial imitation.