Trattoria l’Oca Fòla

In the Cit Turin district, among Liberty-style villas and Renzo Piano’s skyscraper near Porta Susa, stands L’Oca Fòla, a trattoria reminiscent of the old “piole”, offering rustic Piedmontese cuisine with innovative touches. Owners Massimo Miglietta and Paola Barberis serve antipasti such as battuta di fassone with citron and bergamot jam, pistachios, seirass and balsamic reduction, crostatina salata with kohlrabi and toma DOP on almond pesto, and tuna carpaccio with citrus, artichoke salad and pomegranate (€14). Among the primi: agnolotti del plin with shiitake mushrooms in porcini broth, and tagliolini with ragù bianco of capocollo and a nest of crispy leeks (€14). For secondi: trippa in white wine with red cabbage, chili confit tomatoes (€22), and finanziera piemontese (€24). Both traditional and creative desserts are available (€6). The cantina, rich in Piedmontese wines, is displayed in wooden niches. Menù settimanale up to €40, and on Sundays menù fisso at €33 with 2 antipasti, 2 primi, one secondo and a dessert. Warm atmosphere with exposed brickwork and wooden furnishings. Massimo, a sommelier, handles pairings, while Paola, a langarola cook, conveys her passion: “food must be a moment of joy.”