This "small portion ofTurin" with its narrow streets, the paved floor reminding us the more famous Trastevere (in Rome), with its old buildings and tinted windows, the small squares crowded with shops and rows of houses, is the oldest part of Turin, the real heart of the city.
The ancient area is the perimeter where, once, was the “castrum”, the Roman military camp at the origin of Augusta Taurinorum, latin name of Torino, which doesn’t hide any of its most archaic part, visible in Piazza Duomo.
Our ancestors built the city according to the prescribed rules of wizardry: the 4 doors are opened in the corresponding cardinal points, while the main street follows the path of the sun rising in the sky.
More recently, roughly until around the nineteenth century, the quadrangle housed three local markets, in three of its squares. Piazza d’Italia (now Piazza Palazzo di Città) was the herbs market , in via delle Quattro Pietre (close to Porte Palatine) were sold brooms and, in Piazza Savoia, truffles and poultry. Porta Palazzo is now the largest multiethnic market of Europe; while a popular destination for tourists interested in antique trade shops is the market named Balon.
Today's via Bonelli, in the '500 was known as the Executioner's street because at the No 2 of this way lived the Turin’s Executioner, who used to walk around all black dressed,
with his bag of tools.
In via Corte d’Appello we had the historic City Court, built on ancient remains of Roman Pretorian Prison. At the monarchy time, this building also housed the Senate.
The square between via Barbaroux and via degli Stampatori, typically medieval area, known as "zona del gambero" (“shrimp zone”) is home to the Historical Archives of the City, containing also papers dating back seven centuries ago.
The Basilica of Consolata is the most important of Turin. Here, on June 20 of each year, it’s celebrate a famous and crowded procession. Devotees living in houses along the way use to spread at their windows and balconies white sheets, in homage to the Virgo that passes through the city.
But Turin has also hosted a real famous illuminist.
Via Porta Palatina n° 11 housed for a few years J. J. Rousseau, converted to Catholicism and baptized in the church of the Holy Spirit, nearby Piazza Quattro Marzo.
Walking one day and one night by this ancient area we wouldn’t have enough time to discover all the stories, curiosities, the ancient and contemporary beauty of the “Quadrilatero Romano” (Roman Quadrilater). I wonder if the people walking among the trendy bars and fashion shops know about the thousands secrets enclosed in this old part of town.
Untill the late 80s, this neighborhood was inexplicably forgotten and abandoned; destined to a slow degradation, with its shady streets and old ‘800 shops never renewed.
In the early 90's the local community decided to invest resources, to improve its image. The renovation project has been successful: the district now faces the city with its 'bohemian style. The trendy restaurants, wine bars, trattorias, pubs, ethnic and vintage shops are open until late night. This is the place of the city where we can easily find Italian artists and intellectuals.
A neighborhood in which to meet the dynamic Turin, a gathering of youth, university students and people looking for fun, food and relax.
But the most amazing time for the Roman Quadrilateral is a walk in the evening, especially in summer, when the hour of the local aperitif is the beginning of a long, fresh night. When we find people strolling through the narrow alleys of a fascinating past that wait you to be discovered.
BICERIN
(chocolate liqueur typical of Turin)
Ingredients: 250g of cocoa powder
850g of sugar
2 gallons of whole milk
150g of dark hazelnut chocolate, or in tablet
1 pint of alcohol
Preparation: Mix the milk without lumps with cocoa and sugar.
Warm up by adding the chopped chocolate ,stirring constantly. Let the mixture boil for 15 minutes.
Let it cool and add the alcohol. Put in the liquor bottle and store in a cool place or refrigerator, but remember to remove it at least one hour before serving.