Never loses its allure.

Even with an ever-changing menu, that has been constantly upgraded over the years with irresistible dishes that are always seasonal, the historic Tegamino pizza has never lost its allure. And, if this style of pizza is quite typical of the Piedmont tradition, Da Michele is definitely the most typical place to try it.

An interesting story

While Farinata can be proud of its noted past, having been mentioned in legends from ancient history, the origins of “tegame” pizza (or as others call it “padellino”), are humbler and more vague.

It can be certain to have initially began as a derivative of chickpea cake due to the similarities in cooking and its distinction of being an easily transportable dish.

Cooking the farinata requires a very high temperature which, in the past, was only possible to obtain with a metal-based oven. Brick-oven pizza, prepared, as the name indicates, in ovens made with brick (a material that allows for slow heat transfer) at such high temperatures would have surely have burnt and dried it out.

After the second world war some genius pizzaiolo (pizza maker) emigrated to Turin, and quite fantastically resolved the problem by creating a dough with more water and a slower leavening which then allowed the pizza to “synchronize” with the farinata cooking times.

The aluminium baking dish in which the dough was moulded, besides protecting the pizza from the chickpea batter being cooked, was also useful in creating single portions. With this alternative way of preparing the pizza, it was able to take on new organoleptic characteristics. Thanks to being cooked in its own container it also rose higher and was softer than pizza cooked on brick, with a thin crust which was slightly fried at the bottom due to the oil that was used to line the baking tins beforehand.

The use of less yeast in the dough (a 1 to 4 ratio) made the pan pizza much easier to digest than the classic Neapolitan style pizza.

The unexpected richness of Tegamino

The Tegamino, or pan pizza, was the most widely known pizza in Turin from the end of the second world war up until the 80s. Towards the end of the 90s however pizzerias claiming to be authentic Neapolitan pizza started popping up, pushing the the unfortunate tegamino pizza into second place. It was soon forgotten that pan pizza was something different, with its own traditions and unique taste profile. It was these properties that Michele has always sought to be true to, from the opening in 1922 he never ceased to create a top quality product. His secret was always in careful selection of superior quality ingredients, a custom which has passed down to the next generation, and who use Fabbri Olive oil IGP (or PGI – protected geography indication) Organic Pomilia tomatoes, as well as an ongoing refinement of the professionalism that led to the creation of the practically perfect pan pizza. It is also most likely due to him and his descendants, that have carried forward the tradition, that in Turin people have started to rediscover this simple dish, which in the last few years is having a fantastic revival. Come and try one of the best pan pizzas in Turin. If you would like to rediscover the recipe for Turin’s authentic Tegamino pizza and enjoy it in one of the most famous historical squares in the centre of Turin, call us on +39 011 888836 and reserve one of our outside tables located in the stunning Piazza Vittorio.

Come and try one of the best pan pizzas in Turin.

If you would like to rediscover the recipe for Turin’s authentic Tegamino pizza and enjoy it in one of the most famous historical squares in the centre of Turin, call us on +39 011 888836 and reserve one of our outside tables located in the stunning Piazza Vittorio.