Boy, it’s hot out. Some thoughts on my lunch experience in the center of Turin today and how it fits into Italian tradition, non-tradition, and innovation…

There’s a restaurant in town called Poormanger (a name that provides a unique play on words, meaning “for eating” in French but spelled with the English word “poor” ).

Think: Jacket Potatoes. Heard of them? Me neither. What about.. the “loaded baked potato?” Not quite what one thinks about when considering an “Italian delicacy”. These potatoes, though, are loaded with toppings that are quintessentially Italian.

Burrata, valeriana, e pomodori secchi… su una patata.

Confused? Offended? Thrilled? All of the above?

I see the growth and success of this restaurant in Turin as an indication of where food values are moving in this setting. This restaurant doesn’t quite have the direct ties to Slow Food, but it shares similar values and actions as stated on their website:

Constant is the research of ingredients that are always local, fresh and seasonal, reflecting our main characteristic: genuineness. The ingredients of our stuffing come from local suppliers who have a strong connection with nature, just as we have. Potatoes and vegetables from Piedmont, fresh meat and cheese made by local artisans of food.

A very non-traditional Italian main dish served with quite traditional, locally-sourced produce? I’m on board.

The Slow Food Manifesto seems to be on board too..

This is what real culture is about: developing taste rather than demeaning it. And what better way to set about this than an international exchange of experiences, knowledge, and projects?

This lunch proved that tradition can meet innovation in an approachable way; developing a new taste through alluding to both international experience and localized tradition. With two locations, this restaurant proves that the desire for small, local, approachable food that is unconventional, interesting and yet of an extremely high quality is driving new entrepreneurial intentions. A place where fast food meets Slow Food at its essence.

Other restaurants in Turin seem to be popping up with similar approaches.

Stay tuned.

-Ayla