Lunch for a king: soups, fried food and chocolate at Turin’s Royal Palace
Lunches for a king: soups, fried food and chocolate. These were some of the frequently served dishes at the Savoy table. The room on the piano nobile of the Turin’s former Royal Palace, today’s Royal Museums, was laid out with great magnificence.
The Royal Palace
A very long oval table set with embroidered tablecloths, fine porcelain plates, crystal glasses and silver cutlery welcomed the guests of the Savoy royal family. The room was connected by a freight elevator to the kitchens below. The Head of Mouth coordinated the cooks, carvers, waiters and dishwashers.
The dining room is part of the itineraries of the Royal Museums. It is an evocative place of great appeal for the elegance of its objects. The kitchen utensils that are still preserved are a confirmation of the richness of the menus.
A special place of honour, according to culinary chronicles, was given to chocolate. The latter was offered piping hot accompanied by Savoiardi biscuits.
Among the famous Piedmontese chefs, there waas Giovanni Vialardi, who at the court of the kings published his first Treatise on Cuisine in 1852 and then in 1863 a new book aimed at the bourgeoisie, Bourgeoise Cuisine. His long experience also allowed him to simplify complex recipes that he wanted to propose to the townspeople. The Tajarin or Lombata di cinghialetto alla Re galantuomo (wild boar stew) drove Vittorio Emanuele II crazy, who is said to have been a gourmand. Many other recipes are still on the tables of Italians today.