The story
Located on Corso S. Maurizio, cRust has firmly established itself as a standout destination in the Turin pizza scene. While the restaurant originally gained fame through viral social media attention, the quality of the kitchen has proven to be more than just a fleeting trend. Even two years after its initial rise to popularity, the restaurant continues to impress diners with its inventive approach to toppings and commitment to high-quality ingredients.
The menu highlights a creative fusion of traditional and modern flavors, featuring standout options like the Auto Mio Gorgonzola Speck and the Preferita di San Secondo. As noted by the team at Restory Food, the quality remains consistent, though they did observe that the balance of the fondue on one of their pizzas was slightly off. Despite minor inconsistencies, cRust remains a compelling choice for those looking to explore unique, elevated pizza in the heart of Turin.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about the earthy, complex Mole con tum piemontese e bagnet verde, calling it a masterful fusion of Piedmontese and Mexican flavors. The overall vibe is one of bold, confident creativity that surprises and satisfies.
“This is the Mole with tuma piemontese and bagnet verde. The anchovy definitely dominates, but it's accompanied by the tomino, very creamy. I'd say the balance is spot on.”
What creators say
1 creator has covered cRust. Most active: Restory Food
Crust in Turin is a pizza spot that went viral on social media; after two years, the quality holds up with creative toppings, though one pizza had an unbalanced fondue.
Dishes mentioned
Auto Mio Gorgonzola Speck con Castagne Arrostite e Miele
I start with the Auto Mio — gorgonzola, speck, roasted chestnuts, and honey. I put a bit too much honey, but the smokiness of the speck works well with the sweetness of the honey and the gorgonzola. It's a good combination.
Preferita di San Secondo con Pomodorini Confit, Gocce di Fior di Latte, Salsiccia Cruda di Bra e Olio al Peperoncino
This is the Preferita di San Secondo — confit cherry tomatoes, drops of fior di latte, raw Bra sausage, and chili oil in the center. On the first bite I'd avoid the spicy oil. The tomato is very acidic, but the flavour that prevails is the Bra sausage, so it's good.
Mole con Tum Piemontese e Bagnet Verde
This is the Mole with tuma piemontese and bagnet verde. The anchovy definitely dominates, but it's accompanied by the tomino, very creamy. I'd say the balance is spot on.
Estate di San Martino con Funghi Misti Brasati, Zucca Mantovana Arrosticciata, Lardo di Pata e Fonduta Piemontese di Fontina
The last one is the Estate di San Martino — mixed braised mushrooms, roasted Mantua pumpkin, lardo di pata, and Piedmontese Fontina fondue in the center. It's a bit different from how I saw it on their social media, because here the lardo is quite overpowering. Mushrooms and lardo go well together, but the fondue — which is not only in the center but also underneath as a base — I don't think it fits that well.
