If we had to define trattoria, we would speak of exquisitely popular cuisine, which brings tradition to the table, with generous portions, reasonable prices, checked tablecloths and above all the warm hospitality of those who run the place and welcome customers as if they were guests in their own home.
This is exactly what happens at Broccia, a popular trattoria in the heart of San Salvario, a Turin neighborhood that grew on the vitality of its people, the fusion of cultures, and the celebration of well-being as a collective experience.
Broccia brings all this to the table: a true trattoria, with all the hallmarks of those places of the past, where people would sit down to chat loudly over a glass of wine, a plate of tasty pasta, and a house liqueur.
Broccia's soul is authentically Calabrian: the Zurzolo family, who run the dining room and kitchen—cousins, brothers, brothers-in-law, wives, and husbands—come from Rosarno, bringing with them the best of the cuisine of a region with an unmistakable gastronomic identity.
‘'Nduja, of course, but also fileja, the pasta typical of some areas of Calabria, local cured meats and cheeses, or goat cheese Aspromonte-style, prepared and served in terracotta.
