Food Trucks


In front of the majestic royal palace that was home to the first sovereigns of Italy, a caravan of flavors will be provided by our Piazzetta Reale food trucks, who have come from across the peninsula to offer you their delicious and accessibly priced food.

Here is the list of the participating food trucks, which will be open from 12 noon to 12 midnight, every day of the event (closing at 7pm on Monday 26):

Ape Scottadito
From the Marche, Ape Scottadito (“finger-burning Ape car”) prepares the region’s specialties, like fried olive all’ascolana and arrosticini (kebabs). Make sure you don’t burn your fingers!

FaMù Yogurt
Yogurt and other dairy specialties made by FaMù will be coming to Turin directly on the dairy’s truck. The dairy’s products are made from milk from organic farms and enhance the natural flavors of the milk, thanks to the skillful work of its dairymen.

Mac d’Bra
Raw or cooked, the fame of Bra sausage has stretched far beyond its native province of Cuneo. In Piazzetta Reale you’ll find it paired with Bra cheeses and local vegetables.

L’Alveare che Dice Sì
An international project which promotes local products by delivering them directly to the homes of participating members. L’Alveare will be bringing locally produced foods to Piazzetta Reale, including farmhouse cheeses and dishes made with zero-food-miles ingredients.

Piccolo Lago
Many people know it as a delightful Michelin-starred restaurant in Verbano, but a surprise decision has been made to bring one of chef Luca Sacco’s best-known dishes, carbonara au koque, on the road. The pasta dish is prepared with local products like Marco Sacco 42 prosciutto from the Vigezzo Valley and gin from Lake Maggiore.

Crokko Food
From Molise, Crokko Food is bringing a new street food project focused on the typical flavors of its home region to Turin. Different offerings include focaccia filled with caciocavallo, cured meats and—unmissable—pampanella. What is it? Come and find out!

Ditta Eredi l. Nigro: Third-Generation Offal
For this food truck from Tuscany, the quinto quarto (“fifth quarter,” i.e. offal) is an institution, representing history but also the present. The flagship specialty is undoubtedly the lampredotto (tripe) sandwich, but you’ll have an embarrassment of riches to choose from as well, like trippa alla fiorentina (Florentine-style tripe) and a tongue sandwich.

Agrigelateria Dalpian
From Liguria comes Dalpian, a farm that makes delicious gelato using its own produce. Try special flavors like peach and amaretto or fig and walnut or the gelato made with rose syrup, a Slow Food Presidium.

The Edible Commandments
Chefs, bakers, butchers, sommeliers, students, gastronomes and friends. The Edible Commandments is an amalgam of all of them. Created in 2014 by a group of students from the University of Gastronomic Sciences, the project represents 10 countries and serves quality food from meat to fish.

Beestrò
An itinerant project that brings foods from Romagna around Italy, the extensive menu has something for everyone and ranges from cured Mora Romagnola pork sandwiches to piadina (tortilla-like flatbread) with fried Adriatic anchovies and much more.

Sapori Miei Trucktoria On the Road
A brand-new project that is seeking to bring local and national specialties from across Italy on the road. In Piazzetta Reale they’ll be serving a Piedmontese-style fritto misto.

Cremeria Nivà
It’ll be hard to choose from among the unique flavors of gelato and sorbet, like Burè Roca pear, an ancient Piedmontese cultivar, or white vineyard peach. Don’t miss the crema di Pantelleria, with Liparota grapes and Zibibbo wine.

L’Hamburgheria di Eataly: Eataly Meets La Granda
This widely renowned hamburgheria will be bringing some of its specialties to Piazzetta Reale, many made with Piedmontese-breed beef from La Granda, enhanced by delectable cured meats and cheeses.

Poormanger Baked Potatoes
A local project started by a group of young people who use the baked potato as the base for carefully selected toppings, creating symphonies of flavors that draw on historic Piedmontese culture, like potatoes topped with boiled beef and green sauce or Puglian stracciatella cheese, rocket and Taggiasca olives.

Norma Polpetteria Artigiana
Turin’s famous meatball-only restaurant is bringing its meatballs to the street. Made only with quality ingredients, they can be used to create unique and delicious pairings or sampled on their own.


An Event by
 Città di Torino
 Slow Food
 Regione Piemonte
In collaboration with
Mipaaf
With the contribution of
 
Official Partners
 
 
 
 
 
 
 
Supporters of the Terra Madre Foundation and Slow Food
 
 
 
With the support of
 
 
 

Terra Madre Salone del Gusto
Slow Food Promozione P.Iva 02220020040
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