A masterclass in the Torinese padellino technique, the pizza at Gudin is defined by a dual-textured crust—crisp and golden from the wood-fired pan, yet remarkably airy within. The signature dough undergoes a patient thirty-six-hour leavening, resulting in a complex, fermented aroma that anchors assertive toppings. Notable is the 'nduja and red onion pairing, where the spicy, melting fat of the Calabrian salume is tempered by the sweetness of Tropea bulbs. Each disc arrives with a lacquered edge, a testament to the precise high-heat charring that defines this historic regional style, offering a sophisticated tasting journey through Piedmontese street food tradition.