Pizza al Padellino, also known as pan pizza, is a typical dish from Turin. This type of pizza is cooked in a small round pan (padellino means «small pan» in Italian) and has a thicker, softer crust compared to the traditional Neapolitan pizza. It is baked at a lower temperature, which gives the dough a spongy texture with crispy edges.

Unlike the usual pizza, Pizza al Padellino is often pre-cooked and then finished with toppings like tomato sauce, mozzarella, and other local ingredients before being baked again. This unique style of pizza is perfect for a quick meal, and many pizzerias in Turin serve it as a popular street food option.

Comprehension Questions

• What is the main difference between Pizza al Padellino and traditional Neapolitan pizza?
• Why does Pizza al Padellino have a spongy texture?
• How is Pizza al Padellino typically prepared before it is served?
• Why is Pizza al Padellino considered a good option for a quick meal?

Farinata is a traditional dish from the Liguria region, but it is also very popular in Turin. This savory flatbread is made from chickpea flour, water, olive oil, and salt. The batter is spread thinly and baked in a wood-fired oven, creating a crispy, golden crust with a soft, creamy center.

In Turin, Farinata is often eaten as a snack or a light meal and is sometimes served alongside Pizza al Padellino. It has a unique, slightly nutty flavor due to the chickpea flour, and it’s a favorite among locals for its simplicity and taste.

Historically, Farinata was a dish for the working class because of its simple and affordable ingredients. Today, it remains a popular street food, often eaten while standing at small eateries or taken away in slices.

Comprehension Questions

• What are the main ingredients of Farinata?
• What gives Farinata its crispy crust?
• How does the flavor of Farinata differ from regular bread?
• Why was Farinata historically considered a dish for the working class?