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Le strade di Torino

A market-to-table cooking class

A market-to-table cooking class

When it comes to learning about the history of traditional Piedmontese recipes, there’s one person I always know to ask – my fellow Aussie, Rosemarie, who’s lived in Turin for 10 years and has a bona fide library of food history texts and cookbooks on regional Italian cuisine. In her kitchen, I’ve learned how to make peperonata, tagliolini al limone and panna cotta from the seasoned home chef – now, you can, too.


Turin Mamma’s Market To Table Cooking Class
Piazza Massaua | Turin

€97.75 for a full-day cooking class (approximately 6 hours) including lunch

A Kitchen in Turin

With parents from Sicily and Calabria, food was always fundamental for Australian Rosemarie Scavo. A move to Turin 10 years ago deepened her home cooking pursuits, and she ended up launching a food blog, Turin Mamma, to document her explorations of regional Italian food. “I take inspiration from local Piedmontese cuisine,” she says – her husband is from the Monferrato region, east of Turin – but also ventures further, sharing recipes from around Italy. Now, she’s just started up a new cooking class held at home in her apartment, after finishing a professional cooking course herself with the Associazione Cuochi Torino (Professional Association of Turin Chefs).

Cooking with the seasons

“My idea is simple – to give people an insight into how a lot of Italians and torinesi shop and eat. The first place I have always taken friends and family to is the market.” That market is the Mercato di Corso Brunelleschi, in the Pozzo Strada neighbourhood – a huge influence for what its patrons cook at home week to week. “I am very lucky because a lot of the vendors there are farmers who are selling their own produce directly,” she says. “I like to know where things come from and I like to hear the stories behind the ingredients.” Seasonality is the deciding factor for the menus students learn to prepare at her classes – it could be a coniglio al peperone (rabbit with red peppers) in early autumn, or carciofi trifolati (artichokes braised in olive oil, garlic, parsley and white wine) come springtime.

Chef for a day

What can you expect from the full-day cooking lesson? “We meet me at a café right near the metro station next to my place, have a coffee, a little bit of breakfast, and then we head off to the market,” Rosemarie says. After picking up fruit and vegetables, there’s a stop at the local enoteca (wine shop) for advice from the owner on what to pair with the meal, and a visit to her macellaio di fiducia – trusted butcher – if meat is on the menu. “Then we head back home and make our meal together – most of it from scratch.”

All images © 2017 Alecia Wood