Ristorante Santa Marta

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In Mazzè, a stone’s throw from the castle (which is currently closed to visitors), Marinella Toscani and her daughter Ilaria Lauricella’s restaurant is housed in a former church dedicated to Saint Martha. Careful renovation has preserved the brick vaults and altar, integrating modern and designer elements. Three rooms spread over two floors offer elegant and intimate settings, with floral details and carefully laid tables. Marinella’s cuisine revisits the Canavese tradition with seasonal and local products. The tasting menu (€39) offers veal with tuna sauce without mayonnaise or caramelised Andezeno onions, squares of fresh pasta with gorgonzola and walnuts, veal cheeks with Nebbiolo or soft goat’s cheese with fruit and dried fruit, and a dessert of your choice. The à la  arte menu includes gnocchi with morel mushrooms and plantain, plin ai tre arrosti, Mediterranean leccia with mandarin coulis and braised vegetables, and the traditional finanziera. Desserts  nclude tarte tatin, hazelnut cake, chocolate tart and gorgonzola semifreddo with orange sauce. Marinella is assisted in the kitchen by Matteo Esposito, while in the dining room, sommelier Ilaria guides guests with professionalism. The wine cellar offers local labels, sparkling wines and Italian and foreign wines.

LOCANDA DEL SOLE    CHIVASSO

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On a central street in Chivasso, just steps from the historic center and the station, the Locanda has welcomed guests since 2007 on Via Roma, after its original opening in 1988. The restaurant is a point of reference for those seeking traditional Piedmontese cuisine, prepared with local and seasonal products. At lunch, a menù with fresh pasta and a choice of one dish among four antipasti and four secondi is available for €17. Among the specialties: agnolotti with three meats, prepared daily, along with lasagne, cannelloni and gnocchi. The menù degustazione (€35) includes carne cruda with Castelmagno, vitello tonnato with salsa antica, vegetable quiche, ravioli del plin with burro Occelli, arrosto della vena, and bonet with mou. On the carta you’ll find dishes such as gnocchi with ragù bianco of rabbit, risotto with asparagus and guanciale, cappello del prete, and lamb shank with beer. Among desserts: torta di nocciole, tiramisù, and zuppetta di frutta. The kitchen is led by chefs Sara Buzio and Luca Gamba, who, together with their mother Daniela, historic owner and maître de salle, also run the catering business. The restaurant combines elegant and welcoming interiors, a veranda surrounded by greenery, and attentive, family-style service.

RISTORANTE SAN GENESIO   Castagneto Po

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A reference point for refined cuisine blending innovation and local tradition. The panoramic location on the Turin hills creates a charming atmosphere, perfect for an informal lunch or a romantic dinner. Interiors are bright and elegant, focused on simplicity and comfort, while the veranda and terrace offer breathtaking views. Hospitality is overseen by Simone Capello, an expert in wine selection: the carta includes Italian and French labels, with particular attention to bollicine, at accessible prices. Service is attentive but informal, ensuring a relaxed mood. Chef Gianni Spegis presents a menù alternating reinterpretations of Piedmontese classics with innovative dishes. Among antipasti: acciughe al verde, battuta al coltello and vitello tonnato sit alongside creations like roasted octopus in Takoyaki. The primi range from Carnaroli di Baraggia with toma, fig saba and confit shallot to agnolotti della nonna ai tre arrosti. For secondi: sottofiletto in Grissinopoli and Finanziera with rooster combs and Marsala. Desserts follow the seasons: warm tortino with zabajone alla Malvasia or torta di nocciola. Excellent value for money: the menù degustazione (€80, wines excluded) offers a complete experience.

RISTORANTE GIACHINO   Chivasso

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In the heart of Chivasso, the restaurant welcomes guests in a modern, warm atmosphere, with open kitchen, wood and brick details, and vintage photographs. The history of the place is deeply tied to the Giachino family, now in its fourth generation. In 2016, after ten years in Murisengo, Gian Luigi and his son Alessandro reopened here, bringing with them experience and passion: the former in the kitchen, the latter specializing in pastry and leavened products. The offering combines Piedmontese tradition with creativity. At lunch, three menù are available (light, business, or degustazione from €16-20, wine or water included). Among specialties: insalata of figs with caprino mousse, carpione della casa, tajarin with 40 tuorli, agnolotti ai tre brasati, and bollito of veal cheek. Also present are fish dishes, gourmet meat hamburgers, and lumache alla bourguignonne. Alessandro creates pizzas and focacce with special doughs, such as “Mica pizza e fichi.” Desserts, all homemade, range from classics like bonet and torta di nocciole to more original delights like crème brûlée with passion fruit. Gian Luigi’s excellence is testified by the award “Il Nocciolino d’oro” and his mention in the historic “Guida dei Ristoranti della Tavolozza” back in 1992.