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Slow food, real food, Piedmontese food
Some locals don’t make it to Turin restaurants. Instead, they simply pick a great aperitivo place and pick at the proscuitto and cheeses, and dip bits of bread in balsamic vinegar until they don’t need dinner. Which you could do, but then you might miss out on primi piatti, such as yellow, heavy-on-the-egg-yolk pastas tajarin, gnochhi and agnolotti, flavoured with black and white truffles and Castelmagno cheese. And you might miss the cioccolata desserts.