Luigi “Gigio” Ferraris was one of the precursors of the quality pizza slice in Turin. Taglio opened in the center of the city in 2013, the year in which his plans to open a place in London fell through. His few straightforward principles are: a basic recipe based on his studied and refined with the consultancy of Alessandro Verri, his irreplaceable right-hand man, and the use of Mulino Marino flours, Cervia salt for the dough, and the finest ingredients, more often than not Piedmontese, especially cured meats, mozzarellas, and vegetables. The pièce de resistance here is of course pizza, with creations with original, ironic names. Examples are Non è una bufala, with Pecetto beefsteak tomatoes and Carmagnola buffalo mozzarella, Renatina, with sautéed spinach, sun-dried tomatoes and olives, Tissaladière, with tomato, cherry tomatoes, robiola di Roccaverano and Cantabrian anchovies, Terrona, to which Leccino olives and ’nduja give a Southern Italian feel. At Christmas and Easter, the place has increased its production of yeasted cakes, and panettone and colomba have to be ordered in advance. It also stocks a vast range of natural wines and craft beers.
