Visit Porta Palazzo, Europe’s biggest open market. Immerse yourself in the colours, the smells and the flavours of the lively local market, whose food section is dedicated to high-quality and locally-sourced gastronomic products. Join our family and spend the classic Turinese Saturday morning with us! The tour starts off with a coffee and pastries breakfast, we will then set off on our exploration with Vanessa, during which we will taste foods and buy the ingredients to prepare lunch with Luca, a professional chef. He will be guiding you in a cooking class, using the seasonal foods purchased to prepare a complete Piedmontese-Italian lunch of seasonal inspiration. Straight from the market to the plate, which we will taste together in Luca’s special home restaurant, we will eat all together like every Italian family. All this is two steps away from the city’s main touristic attractions. Here are some examples of the dishes we could cook: - roasted peppers with bagna caouda - stuffed ravioli with butter and sage - marinated anchovies with parsley sauce - goat cheese covered with bacon , grilled with honey and wallnuts - roast beef with gorgonzola cheese cream ...and much more.
Hello we are Luca and Vanessa, enthusiastic, food lovers and welcoming to people from all around the world, we would like to share all these feelings with you. Luca is a professional chef and cooking teacher, Vanessa is a warming and happy guide. We joined our best skills to proudly propose our new experience: from market to table! We will shop the best seasonal foods at the farmer's market then move, by a 5 minutes walk, at Luca's home restaurant ready to learn how to prepare traditional meals. After work is done we will enjoy our self-prepared meal together, like a family!
breakfast and lunch
Enjoy our tour in the biggest open food market in Europe, immerse yourself in an incomparable world of colour and tradition and in its exceptional mix of cultures: Porta Palazzo. The second step will be discover how to cook into a professional kitchen, learing some of the most important local recipe in a very special location.