Typical dish of Turin
Anchovies in green sauce
Anchovy fillets laid out on a plate and covered with a bright green sauce, fragrant with parsley and garlic. The contrast between the intense savoriness of the fish and the herbaceous freshness of the dressing creates a bold yet elegant balance. The texture is soft and velvety, with the oil coating every bite. In Turin they often appear at the start of a meal, served as a convivial appetizer in traditional trattorias.
Season: Tutto l'anno€6–10
Why it matters
Anchovies in green sauce tell one of Piedmont’s gastronomic paradoxes: a region without a sea that made preserved fish part of its culinary identity. In Turin they represent classic trattoria cooking, defined by clear flavors and recipes passed down through generations. The dish also reflects the historic salt routes that carried anchovies from the Ligurian coast to the tables of Piedmont.
Origin story
The preparation comes from the Piedmontese tradition of “bagnet verd,” the famous green sauce made with parsley, garlic, and anchovies. As early as the 19th century, this sauce was served with boiled meats or salt-cured fish. In Turin’s taverns, anchovies in green sauce gradually became a simple and much-loved appetizer, a symbol of the city’s popular cuisine.
Typical ingredients
acciughe sotto saleprezzemoloaglioolio extravergine d'olivaacetomollica di pane
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