Agnolotti del plin with three roasts
Fresh pasta rolled and sealed by hand, with the rich filling of the Langhe tradition.
The Cuisine · Turin
Our contemporary Piedmontese cuisine in the heart of Turin
Quality produce at zero food miles, the tradition of the Langhe reinterpreted with skill and restraint, and the hand of Chef Jacopo Capelli. This is the cuisine of Dume.
@dume.torino
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01 Our philosophy
The Piedmontese tradition, reinterpreted
Our idea of contemporary Piedmontese cuisine always starts from the original recipe — the hand-rolled agnolotti del plin, the vitello tonnato, the Fassona ragù — then lightens it, refines it and returns it with balance. We don’t distort tradition: we bring it into focus. Every dish keeps its Piedmontese soul but gains in cleanness, freshness and clarity of flavour.
We believe good food must be, above all, honest: recognisable ingredients, tradition and modernity meeting, real sustainability. Our menu starts from the Piedmontese tradition and brings it to the present, with recognisable dishes reinterpreted with technique and creativity.
02 Raw ingredients
The excellence of raw ingredients, at zero food miles
Our cuisine takes its inspiration from nature and uses carefully selected ingredients, favouring Piedmont producers and zero-mile produce. One example above all: the celebrated hand-cut Piedmontese Fassona beef from Macelleria Tibaldi in Bra, which also supplies the Bra sausage found in many of our preparations.
Hence the choice to shop in Turin’s markets, to favour local suppliers, to reduce waste and minimise our environmental impact. It’s a matter of taste, but also of responsibility — and you can taste it in every dish. Contemporary Piedmontese cuisine is worth exactly as much as its ingredients: Fassona beef, Langhe hazelnuts, Piedmont wines.
We love good food, and this is reflected in our constant search for the producers of the finest raw ingredients:
- Frantoio Sant’Agata — Imperia
- Olio Mela — Pantesina
- Oliveri — Acqui Terme
- Pasta Piemonte — Menton
- Pastificio Peinetti — Torino
- Patata di Avezzano — Avezzano
- Macelleria Tibaldi — Bra
- Agritrutta — San Biagio
- Zaffirio Grissini — Diano d’Alba
- Pane di Triora — Triora
- Bodrato Cioccolato — Novi Ligure
- Granziera Piante di Aromi — Carignano
- Pietro Rinaldi — Madonna di Como
- Monti — Monforte d’Alba
- Crosio — Caluso
- Soralamà — Vaie
- Antagonisti — Val Maira
- Bernard — Val Chisone
- Michelis — Mondovì
The menu
A menu that follows the seasons
The Dume menu changes with the rhythm of the seasons. We work with what the land offers at its best, so the menu is renewed several times a year and is never quite the same. This seasonal rotation lets us make the most of our produce and offer you, on every visit, something new alongside the great classics you’ve asked us never to remove.
Alongside the great Turinese classics — vitello tonnato, Tuminot, Robiola di Cocconato — the menu offers ingredients typical of different regions: Cantabrian anchovies, taggiasca olives from Frantoio Sant’Agata, Signoracci porchetta from the Marche. Our focaccia stands out, famous for its light, yeast-free and highly digestible dough, along with a selection of cheeses from the La Casera dairy of Eros Buratti, paired with prized Cuneo raw ham.
03 Signature dishes
Our signature dishes
Five dishes that tell our idea of contemporary Piedmontese cuisine. You’ll find them on the menu alongside the seasonal specials.
Tajarin with Fassona ragù
The thin tajarin of old, dressed with a slow, deep Piedmontese Fassona ragù.
Vitello tonnato cooked sous-vide
The classic recipe, made softer and more elegant by sous-vide cooking.
Grissinopoli
Our veal cutlet wrapped in a scaffold of breadsticks: a theatrical tribute to Turin.
Pork cheek in Barolo
Slowly braised in the symbolic wine of the Langhe until meltingly tender.
04 The hand of the chef
Chef Jacopo Capelli
The kitchen is led by Chef Jacopo Capelli: young, passionate, with deep respect for the Piedmontese tradition and the courage to interpret it in a modern key. His is a cuisine that seeks balance — clean flavours, considered pairings, precise execution.
He combines solid technical training with a personal reading of tradition: it’s his style — attentive, careful, never over the top — that holds every detail together, from the choice of ingredients to plating. At the end of service, Jacopo loves to move among the tables to gather guests’ impressions and tell the philosophy behind each dish: a simple, genuine gesture that many of our guests remember fondly.
05 Comfort and wellbeing at the table
A welcome made of details
At Dume we know how to welcome our guests: the culinary journey is accompanied by a backdrop of jazz music that pairs perfectly with the charm of Galleria Umberto I. Inside the venue you can also admire the creations of Beartist in Turin.
We’ve built a young, dynamic and passionate team: chefs, cooks and waiters who follow our guests closely, always attentive to every request — from the choice of wine pairing to managing intolerances and special needs.
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