Trattoria l'Oca Fòla

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We are in the Cit Turin district, where in the country farmyards the geese used to squawk, nice and a little crazy, in Piedmontese ‘fòle’… hence the name. In the skilful hands of Massimo Miglietta in the dining room and Paola Barberis in the kitchen, this restaurant serves peasant Piedmontese cuisine, including duck and goose dishes. The ambience is warm and welcoming, with exposed brick ceilings and ‘arte povera’ sideboards. Hanging in the dining room is the handkerchief with the colours of the Palio di Siena contrada goose, sanctioning an ideal twinning. Appetisers include the battuta di fassone with pineapple jam, raschera di grotta and ginger mayonnaise (13 euro), tartrà (savoury pudding) with leeks and tufeja, pork rind rolls with beans (13 euro). First courses include Monterosso cheese risotto with radicchio, balsamic vinegar caramel and hazelnut crumble (14 Euros) and tagliolini with two shanks, pork and veal (14 Euros). Main courses include the stracotto di fassona al nebbiolo di Dogliani (20 euro) and the finanziera of the Piedmontese tradition (20 euro). House desserts, both traditional and creative (6 euro). The wine cellar is well stocked with Piedmontese wines. During the week the full menu costs a maximum of 40 euro, and on Sundays 33 euro, excluding drinks.

 

 

Osteria Rabezzana

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On San Francesco d’Assisi street and a few steps away from Piazza Solferino the Rabezzana wine bar is an institution: it promotes the Rabezzana wine label (they also carry labels from all over the world) since 1911. The osteria opened a few months ago in the basement of the building and chef La Padula from the Da Vinci of Scurzolengo has been serving up Monferrato cuisine specialties. The decoration is just like the one you would find in a French “cave” where you can go to listen to good music with barrel tables and contemporary art pieces on the walls. On the menu you’ll find dishes that range from round steak with Piedmontese sauce and two types of “bagna cauda”: normal and light with Jerusalem artichoke instead of garlic. The menu changes seasonally but you’ll always find the donkey meat and traditional plin “agnolotti”. Their wine list has over 900 labels which are also on sale at the wine bar. For those who aren’t able to finish a bottle the Osteria has reintroduced the old tradition of the “Buta Stupa” meaning that the client can take unfinished wine bottles home. A meal will set you back about 40€.

Ristorante Madama Piola

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Siamo in pieno centro di Torino, nel quartiere di San Salvario alle spalle dello storico mercato di P.za Madama Cristina. Maxi foto di agnolotti appese alle pareti, luci diffuse con abat-jour su tavolini alla francese ed una cucina a vista. Il menù attinge alla tradizione Piemontese della “Piola”, l’antica osteria. Quindi largo spazio agli antipasti: tomini al verde, salame della rosa, acciughe al verde, peperoni con bagna cauda, vitel tonné (presentato a fagottino), tonno di coniglio, giardiniera, cipolla ripiena di salsiccia amaretti e grana. La tradizione è anche fra i primi, con le paste fatte in casa, agnolotti e gnocchi conditi al ragù, al sugo d’arrosto, al pomodoro, al burro e salvia o in brodo. Tra i secondi trionfa il classico bollito misto (biancostato, testina, lingua, cotechino e gallina) con le varie salse e presentato con originalità tenuto in caldo dentro una zuppiera, oltre alla guancia brasata al vino rosso, rolata di gallina o costata alla griglia con contorni vari. I dessert sono quelli tradizionali, e quindi Tiramisù, Tarte Tatin, Zabaglione caldo con melighe, Monviso al marron glacé. Ampia lista dei vini che parte dal vino della casa a mescita per arrivare a un’ampia gamma di etichette quasi interamente Piemontese e con piacevoli scoperte. Il prezzo del menù degustazione è di 40 €, scegliendo alla carta il conto non supera i 50 € bevande escluse.

Ristorante Madama Piola

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We are in the heart of Turin, in the San Salvario district behind the historic market of P.za Madama Cristina. The menu draws on the Piedmontese tradition of the ancient tavern “Piola”. So plenty of room for appetizers: tomini in green sauce, salami and butter, anchovies in green sauce, peppers with bagna cauda, veal in tuna sauce (served in a bundle), rabbit tuna, pickled vegetables, onion stuffed with amaretti sausage and parmesan. Tradition is also found among the first courses, along with homemade pasta, agnolotti and gnocchi seasoned with meat sauce, roast sauce, tomato, butter and sage or in broth. Among the second courses the classic mixed boiled meat is the master (beef silverside, shaved head, tongue, cotechino and hen) accompanied by with various sauces and served with originality, kept warm in a tureen, in addition to cheek braised in red wine, chicken roll or grilled T-bone steak with various side dishes. The desserts are the traditional ones: Tiramisù in a cap, Tarte Tatin, Hot muscat eggnog and meliga paste, Monviso with marron glacé. Extensive wine list that ranges from house wine by the glass to a wide range of labels almost entirely from Piedmont and with pleasant discoveries. The price of the tasting menu is € 40, by choosing à la carte the bill does not exceed €50 excluding drinks.

Ristorante Madama Piola

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Nous nous trouvons en plein cœur de Turin dans le quartier de San Salvario, juste derrière le vieux marché de la Piazza di Madama Cristina. Le menu s’inspire de la tradition piémontaise de la Piola, l’ancienne osteria. Une grande place est donc accordée aux hors-d’œuvre: tomini al verde (petits fromages frais aux herbes), saucisson de La Rosa, anchois aux herbes, poivrons et bagna cauda, veau sauce au thon (présenté sous forme de fagottino), thon de lapin, jardinière de légumes sous vinaigre ou oignon farci à la saucisse, amaretto et grana padano. La tradition se retrouve également dans les premiers plats avec les pâtes maison: agnolotti et gnocchi sauce ragù, au jus de rôti, à la tomate, au beurre et sauge ou encore en bouillon. Parmi les deuxièmes plats se distingue particulièrement le fameux bollito misto (pot-au-feu de biancostato, tête, langue, cotechino et poule) avec ses différentes sauces, présenté avec originalité et au chaud dans une soupière, mais aussi la joue braisée au vin rouge, les roulés de poule ou l’entrecôte sur le grill avec divers accompagnements. Les desserts sont ceux de la tradition, à savoir tiramisu, tarte tatin, sabayon chaud et Melighe, ou Monviso au marron glacé. Grande liste de vins, depuis celui de la maison servi au verre jusqu’à une large gamme de productions presque intégralement piémontaises, avec d’agréables découvertes. Le prix du menu dégustation est à 40 €; à la carte, l’addition ne dépassera pas les 50 €, boissons non incluses.

Ristorante Del Conte

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In un palazzo signorile del ‘700, potete gustare una cucina piemontese in un’atmosfera d’altri tempi e sale eleganti affrescate. Il menù presenta sia piatti di terra che di mare. Nel menù di terra troviamo i migliori piatti della tradizione: insalata russa, sformato di verdure con fonduta, girello cotto al vapore con salsa tonnata e insalatina di coniglio tiepida con verdure, A seguire gli gnocchi alla fonduta, gli agnolotti con il sugo d’arrosto e fra i secondi ampia scelta tra carni brasate, filettino di maiale alla crema di Nebbiolo e tagliata al profumo di ginepro. Fra i piatti di pesce: carpaccio o tartare di pescato del giorno, Polpo con le verdure croccanti, Gamberoni in padella, linguine all’Astice o spaghetti di Gragnano alle Vongole. Fra i secondi filetto di Tonno alle cipolle caramellate o Spada alla piemontese, con peperoni, acciughe, capperi e menta. I dolci dello chef sono assolutamente da provare: sempre presenti bonet e amaretti fatti in casa. Ottimo il servizio, gentilissimo lo staff e accoglienza perfetta garantita dal proprietario. Buona carta dei vini con particolare attenzione ai vini del Piemonte e ai piccoli vigneti. Ottimo rapporto tra qualità e prezzo: antipasti fra 15 e 20 €, primi da 18 a 25 € e secondi fra 20 e 30 €. Carmagnola merita una visita, e se volete potete soggiornare nel confortevole Hotel San Marco, a poca distanza dal ristorante, della stessa gestione.

Ristorante Del Conte

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In a seventeenth-century mansion, you will enjoy Piedmontese cuisine in an atmosphere of the past and elegant frescoed rooms. The menu features both land and sea dishes. In the local menu we find the best traditional dishes: Russian salad, vegetable fondue, steamed silverside with tuna sauce and warm rabbit salad with vegetables, followed by fondue dumplings and Piedmontese agnolotti with roast sauce. Among the second courses, braised meats, pork tenderloin with Nebbiolo sauce and juniper flavored steak. Among the seafood: carpaccio or fish of the day tartare, octopus with crispy vegetables, pan sauteed tiger prawns, lobster linguine or Gragnano spaghetti with fresh clam sauce. Among the second courses, tuna steaks with caramelized onions or Piedmontese swordfish with peppers, anchovies, capers and mint. The chef’s desserts are a must try: the unmissable bonets and homemade amaretti. Excellent service, very kind staff and perfect hospitality guaranteed by the owner. Good wine list with particular attention to local Piedmont wines. Excellent ratio between quality and price: appetizers between 15 and 20 €, first from 18 to 25 € and second between 20 and 30 €. Carmagnola is worth a visit, and eventually you can choose to stay in the comfortable Hotel San Marco, a short distance from the restaurant owned by the same management.

Ristorante Del Conte

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Dans un hôtel particulier du XVIIe siècle, vous pourrez déguster une cuisine piémontaise dans une atmosphère du passé et d’élégantes chambres décorées de fresques. Dans le menu local, nous trouvons les meilleurs plats traditionnels: salade russe, fondue aux légumes, côté argenté cuit à la vapeur avec sauce au thon et salade de lapin chaude avec légumes, suivie de boulettes de fondue et d’agnolotti piémontais avec sauce rôtie. Parmi les plats principaux, un large choix entre les viandes braisées, le filet de porc à la sauce au Nebbiolo et le steak aromatisé au genièvre. Parmi les fruits de mer: carpaccio ou poisson du jour tartare, poulpe aux légumes croustillants, crevettes tigreés sautées à la poêle, linguine au homard ou spaghetti de Gragnano à la sauce aux palourdes fraîches. Parmi les plats principaux, les steaks de thon aux oignons caramélisés ou l’espadon piémontais aux poivrons, anchois, câpres et menthe. Les desserts sont à déguster absolument: les incontournables bonets et les amaretti faits maison. Excellent service, personnel très aimable et hospitalité parfaite garantie par le propriétaire. Bonne carte des vins avec une attention particulière aux vins piémontais locaux. Excellent rapport qualité/prix: entrées entre 15 et 20 € , entrées de 18 à 25 € et ensuite entre 20 et 30 €. Carmagnola mérite une visite, et si vous préférez, vous pouvez choisir de rester dans le confortable Hôtel San Marco, à une courte distance du restaurant appartenant à la même direction.

Osteria 12 Arcate

Osteria 12 Arcate

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Inside a farmhouse of the sixteenth century, this place represents in terms of architecture a valid example of how you can blend culture, history and modernity. We are in the Borgo Vittoria district. Surrounded by modern buildings, in what was once the first countryside of the city, stands the Osteria 12 Arcate. The restaurant is developped in various rooms, which once housed the stables. In a pleasantly furnished environment with vintage photographs on the walls, you can enjoy exquisite Piedmontese cuisine. Among the appetisers to mention is the “hunched cardoon” flan with toma blue cheese fondue, the Fassona silverside in mustard crust and tuna sauce, the Battuta di Fassona with Langhe hazelnuts. Among the first courses: tajarin with sausage sauce or the classic agnolotti with hazelnut sauce, chestnut dumplings with game sauce. The second courses vary from fried rack of lamb with guinea fowl (faraona) with chestnuts and persimmon stuffing, the classic sliced Fassona meat on a bed of black cabbage. On Fridays fresh seafood, including the traditional fried codfish with “red sauce”. Desserts in line with tradition: bonet, panna cotta and fruitcakes. In the cellar all the classic red and white Piedmontese wines. An interesting menu of 3 starters, two tastings of first courses and a second at 35 €. Tasting menu under 50 €, including drinks.

Osteria 12 Arcate

Osteria 12 Arcate

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À l’intérieur d’une ferme du XVIe siècle, ce lieu représente en termes d’architecture un bon exemple de la façon dont vous pouvez mélanger l’histoire, la culture et la modernité. Nous sommes dans le quartier de Borgo Vittoria. Entouré de bâtiments modernes, dans ce qui était autrefois la première campagne de la ville, se dresse l’Osteria 12 Arcate. Le restaurant est aménagé dans différentes salles, qui abritaient autrefois les écuries. Dans un environnement agréablement meublé avec des photographies vintage sur les murs, vous pourrez déguster une cuisine piémontaise raffinée. Parmi les hors-d’œuvre à mentionner, le flan de «chardon bossu» avec fondue au fromage bleu toma; la semelle de boeuf Fassona en croûte de moutarde et sauce au thon, la tartare de Fassona boeuf (au coteau) aux noisettes de la Haute Langa. Parmi les entrèes: tajarin à la sauce de saucisses ou agnolotti à la sauce aux noix; gnocchi aux châtaignes à la sauce gibier. Les plats principaux vont de l’agneau frit à la Faraona aux châtaignes et kaki, à suivre la viande classique de Fassona tranchée sur un lit de chou noir. Les vendredis, fruits de mer frais, y compris la traditionnelle morue frit avec de la «sauce rouge». Des desserts conformes à la tradition: bonet, panna cotta et gâteaux aux fruits. Dans la cave, tous les vins classiques piémontais rouges et blancs. Un menu intéressant de 3 entrées, deux dégustations de premiers plats et un second à 35 € . Menu dégustation à moins de 50 € , boissons comprises.