Typical dish of Turin
Polenta concia from the Val di Susa
Polenta concia from the Val di Susa appears as a soft golden spread, glossy with melted butter and streaked with strands of alpine cheese that slowly melt through it. The aroma is warm and milky, with notes of mountain dairy and toasted grain. On the spoon it is creamy and enveloping, rich yet balanced, with a deep savoriness provided by mountain cheeses. It is the ideal dish for cold days, served steaming in alpine trattorias and mountain huts.
Season: Autunno-Inverno€10–16
Why it matters
This dish represents the mountain cuisine of the Turin area and the Val di Susa, where polenta was for centuries a daily staple of Alpine communities. The “concia” version, enriched with butter and local cheeses, celebrates the valleys’ cheesemaking traditions and the rustic hospitality of mountain cabins. For Turin, it is the flavor of winter and of trips to the surrounding mountains.
Origin story
Polenta has been widespread in the Piedmont Alps since at least the 17th century, following the introduction of maize to Europe. In the valleys of the Val di Susa, the “concia” variant developed—enriched with generous amounts of butter and alpine cheeses such as Toma and Fontina—to make it more nourishing during the harsh winters. Over time it became a gastronomic symbol of the local osterias and mountain refuges.
Typical ingredients
farina di maisburrotoma o fontina d’alpeggioformaggi di malga
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