Typical dish of Turin
Finanziera
Finanziera is a rich, intense stew made of small pieces of sautéed offal bound together by a fragrant, slightly sweet-and-sour sauce. On the plate, different textures alternate: the softness of sweetbreads, the bold character of chicken livers, the delicacy of cockscombs, and the earthy touch of mushrooms. The aroma is deep, buttery, and wine-scented, typical of historic Piedmontese kitchens. Traditionally it is served hot as a hearty main course during the colder seasons.
Season: Autunno-Inverno€12–20
Why it matters
Finanziera is one of the most emblematic dishes of Turin and the Savoyard culinary tradition, a symbol of a cuisine capable of transforming humble ingredients into refined preparations. Born between aristocratic kitchens and city trattorias, it reflects the meeting of rural culture and the bourgeois tastes of 19th-century Turin. Even today it represents the city’s gastronomic memory.
Origin story
The origins of finanziera date back to the 18th and 19th centuries in Piedmont, when veal and chicken offal, discarded from noble kitchens, were reused in rich and flavorful preparations. The name is often linked to the "financiers," elegantly dressed officials who frequented the restaurants of Turin where the dish became famous. Over time the recipe became established with sweetbreads, cockscombs, chicken livers, mushrooms, and a sauce finished with wine or vinegar.
Typical ingredients
animelle di vitellocreste di gallofegatini di pollofunghiburro
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