If you love the pleasures of good food, today you can find in Piossasco a group of restaurant owners and tourist operators that will make you taste the specialties of the local cuisine and the tastes of forgotten recipes, through the discovery of wine and gastronomy concepts on which ancient and modern tastes are based. As far as meat is concerned, the capon, bred with classical methods and prepared according to simple or more complex recipes enhancing its taste, reigns supreme. It is also easy to find in the restaurant menus the wild rabbit, another local specialty.
The Sangiorgini of Piossasco, medium-size dry biscuits, are made with the traditional "pasta di Meliga" and raisins; they have a bent shape, like the silhouette of a mountain.
Since it lies between the prealpine pinerolese area and Val Sangone, in Piossasco it is possible to find the local products of both valleys, from cheese to cold cults, as well as baked products.
A mixture of tastes and perfumes you can taste after a beautiful walk in Monte San Giorgio Park.