Pizzeria
Cit Ma Bon
Open since 1974 at the foot of the Turin hill below the Basilica di Superga, Cit Ma Bon ('piccolo ma buono' in Piedmontese) cooks both farinata and pizza al tegamino in a wood-fired oven, with seasonal produce driving the daily toppings. The pizza to order is the Ciapinabo — anchovy, garlic, topinambur and mozzarella on the local pan base.
Why it is here
Open since 1974 at the foot of the Turin hill below the Basilica di Superga, Cit Ma Bon ('piccolo ma buono' in Piedmontese) cooks both farinata and pizza al tegamino in a wood-fired oven, with seasonal produce driving the daily toppings. The pizza to order is the Ciapinabo — anchovy, garlic, topinambur and mozzarella on the local pan base.
What to order
Ciapinabò (anchovies, garlic, Jerusalem artichoke, mozzarella)
What we looked at
Wood-fired oven,open since 1974,toppings built on regional Piedmontese producers and seasonality