Turin is often described as one of Italy’s most exacting food capitals, shaped first by the refined tastes of the House of Savoy and later by the philosophy of the slow food movement. That heritage lives on in its grand cafés and historic restaurants, where dining can feel elegant and ceremonial. Yet that is only one side of the city. As a local, I’m far more attached to a humbler institution: the piòla. Piòle were never true restaurants. They were modest places to drink a glass of barbera,