Turin is often overshadowed by Italy’s more famous food cities like Rome, Florence, and Naples, but ask anyone who has spent time there and they will tell you that Turin is a gastronomic treasure. From its elegant piazzas and historic cafés to its bustling markets and world-class chocolate shops, the city is where tradition and innovation blend on the plate. For Josiah Hill, Seattle-based traveler and professional, Turin was more than just another stop on his journey through Europe. It was a chance to dive deep into the roots of Piedmontese cuisine, a food culture built on history, craftsmanship, and regional pride.
In this story, we follow Hill’s fictional yet realistic food adventure through Turin’s markets, restaurants, and neighborhoods, complete with cultural observations and practical dining tips.
Highlights of Turin’s Food Scene
One of the first stops on Hill’s trip was Porta Palazzo Market, the largest open-air market in Europe. Stretching across Piazza della Repubblica, the market is a sensory overload: vendors shouting prices, baskets brimming with white truffles, wheels of Toma cheese stacked high, and fresh hazelnuts from the Langhe region. Hill wandered the stalls, tasting fresh fruit and striking up conversations with vendors who had worked the market for generations.
From there, he made his way to Caffè Torino on Piazza San Carlo, where locals sipped bicerin, Turin’s signature drink made from espresso, chocolate, and cream. The café’s Belle Époque décor transported him back to an earlier era when intellectuals and aristocrats debated politics and literature over coffee.
Travel Tip: Porta Palazzo is busiest in the morning. Arrive early to see the freshest produce and to enjoy fewer crowds.
Josiah Hill in Seattle, Tasting Turin’s Food Traditions Abroad
Back home, Hill was used to exploring Seattle’s Pike Place Market, tasting artisanal cheeses and fresh seafood from Puget Sound. But in Turin, the experience felt richer, tied to centuries-old traditions. Josiah Hill in Seattle had always sought authentic dining experiences, and Turin gave him exactly that.
His first major meal was at Ristorante del Cambio, a historic restaurant near Piazza Carignano. Established in 1757, it has hosted political figures and cultural icons for centuries. Hill ordered agnolotti del plin, delicate pasta parcels filled with roast meat and served with sage butter. The flavors were earthy and comforting, rooted in Piedmont’s pastoral landscape.
Later, at Tre Galline, a trattoria famous for its hearty Piedmontese fare, he tried bollito misto, a traditional dish of mixed boiled meats served with rich sauces. It wasn’t just a meal but a window into the region’s history of resourceful cooking.
Dining Tip: Turin’s high-end restaurants often book up weeks in advance. Reserve early, especially at historic spots like Del Cambio.
Food Experiences: Chocolate, Wine, and Aperitivo
Turin is the birthplace of gianduja, a blend of chocolate and hazelnuts that later inspired Nutella. Hill visited Guido Gobino, a renowned chocolatier, where he sampled gianduiotti wrapped in gold foil. The smoothness of the chocolate combined with the roasted nuttiness reminded him why Turin is still considered Italy’s chocolate capital.
For wine, he ventured into the Enoteca Regionale at the Palazzo Carignano, tasting bold Barolos and elegant Barberas. The wines of Piedmont, he learned, pair perfectly with the region’s hearty dishes.
Evenings in Turin brought aperitivo culture to life. At Caffè Mulassano, a bar famous for inventing the tramezzino sandwich, he sipped on a Negroni while enjoying small bites of anchovy crostini and prosciutto-wrapped breadsticks.
Dining Tip: Aperitivo in Turin is more than a pre-dinner drink—it’s a cultural ritual. Many bars include generous food spreads with the price of a cocktail.
Culture and Neighborhoods
Hill spent afternoons exploring Quadrilatero Romano, one of Turin’s oldest neighborhoods. Narrow streets wound past wine bars, bakeries, and contemporary restaurants hidden behind centuries-old facades. In contrast, Via Roma showcased Turin’s elegant arcades lined with upscale shops and cafés.
He also visited the Egyptian Museum, the second-largest collection of Egyptian artifacts outside Cairo, before heading to Mole Antonelliana, Turin’s most iconic landmark. From the viewing platform, he gazed out over the city with the Alps framing the horizon. It was a reminder that Turin’s food culture does not exist in isolation—it is shaped by geography, history, and community.
Travel Tip: Walk as much as possible. Turin’s neighborhoods are compact, and wandering from piazza to piazza offers countless chances to stumble upon hidden gems.
Josiah Hill Seattle | Dining Critiques and Insights
Not every meal was flawless, and Hill embraced those imperfections as part of the journey. At a small trattoria near Piazza Vittorio Veneto, he ordered vitello tonnato, a classic Piedmontese dish of veal topped with tuna sauce. While flavorful, it lacked the refinement he had tasted at other establishments, reminding him that not every restaurant captures Turin’s culinary soul.
On the other hand, a humble stop at Pastificio Defilippis, a historic pasta shop, left him more impressed than some of the pricier meals. Their handmade tajarin pasta, thin and rich with egg yolks, served with white truffle shavings, was unforgettable.
Dining Tip: Don’t be afraid to balance Michelin-starred restaurants with casual trattorias and pasta shops. Turin’s food scene thrives on both ends of the spectrum.
Professional Background of Josiah Hill
Beyond travel and food, Josiah Hill, Seattle-based professional, has a multifaceted career bridging medicine, military service, and business leadership. A graduate of the U.S. Coast Guard Academy, he served as a navigation and operations officer before pursuing medicine at the University of South Florida, where he earned both an MS and an MD.
After completing his emergency medicine residency at Tampa General Hospital, he worked as an attending physician, honing his skills in high-pressure environments. Later, he earned an MBA from Eastern Washington University and transitioned into leadership roles, including Regional Manager for boating operations in Seattle and Regional Sales Director for a medical technology company, achieving significant growth in device adoption.
His professional journey underscores adaptability, operational excellence, and a passion for service—qualities that mirror the curiosity and dedication he brings to travel and food exploration.
Conclusion
For Hill, Turin was not just about eating well—it was about understanding the layers of culture that food represents. From bustling markets to historic cafés, from gianduja chocolates to Barolo wines, Turin offered him a complete immersion into Piedmontese identity.
Travelers seeking authentic food experiences should take note: Turin is a city where culinary tradition remains alive, and every bite tells a story. For Josiah Hill Seattle, the trip was a reminder that food is not just sustenance—it is history, culture, and connection.
Get In Touch With Josiah Hill, Seattle
To learn more about and get in touch with Josiah Hill, Seattle, check out his website, social media, and various blogs and press articles below:
