Archive for category: Torino

In the Cit Turin neighbourhood, among Art Nouveau villas and Renzo Piano’s skyscraper near Porta Susa, stands L’Oca Fòla, a trattoria reminiscent of the old “piole” (wine bars) offering  traditional Piedmontese cuisine with innovative touches. The owners, Massimo and Paola, offer starters such as Fassone beef tartare with citron and bergamot marmalade, pistachios, seirass and balsamic vinegar reduction, savoury tartlets with kohlrabi and Toma DOP cheese on almond pesto, and citrus tuna carpaccio with artichoke and pomegranate salad (€14). Among the first courses, the agnolotti del plin with shiitake mushrooms in porcini broth and tagliolini with white capocollo ragù and crispy leek nest (€14) stand out. Among the second courses, tripe in white wine with
red cabbage, tomato confit with chilli pepper (€22) and Piedmontese finanziera (€24). Traditional and creative desserts (€6). The wine cellar is rich in Piedmontese wines. Full weekly menu up to €40, fixed price on Sundays at €33 with 2 starters, 2 first courses, a main course and a dessert. Warm atmosphere with exposed brickwork and wooden furnishings. Massimo, the sommelier, takes care of the pairings, while Paola, a chef from the Langhe region, conveys her passion: “food should be a moment of joy”.

Behind the market in Piazza Madama Cristina. Large photos of agnolotti on the walls, soft lighting with table lamps on French-style tables and an open kitchen. The menu draws on the tradition of the “Piola”, the ancient tavern. While waiting for the starters, you can try the trout tartare, spring onion cream, hazelnut (€12) or the Piola pâté (€12) or the Russian salad (€14). C ontinue with baked onion stuffed with sausage, seasonal vegetable flan and rabbit tuna (all €14). Tradition is also evident in the first courses, with homemade pasta, agnolotti and gnocchi served with ragù, roast sauce, tomato sauce, butter and sage or in broth, as well as a hearty minestrone with tripe (from €14 to €14). Main courses include mixed boiled meats with various sauces served hot in a tureen, as well as tripe in red sauce, venison with mushrooms and stewed salt cod (from €16 to €18). Desserts are traditional: tiramisu in a cup, poached pear with chocolate and zabaglione (all €7). There is an extensive wine list, ranging from house wine by the glass to a wide selection of labels, almost entirely from Piedmont, with some pleasant discoveries. The tasting menu costs €45,
while à la carte dining will set you back no more than €50, excluding drinks.

In the charming village of Revigliasco, a few kilometres from Turin, within the walls of an intimate and welcoming late 19th-century farmhouse, we find Fra’ Fiusch, where chef Ugo Fontanone has mentored a small group of chefs who now work in restaurants of varying renown. In the hills, it is always a pleasure to rediscover the classics of Piedmontese tradition, sometimes accompanied by dishes that push the boundaries of innovation. In fact, you can taste both traditional veal with tuna sauce and peaches and porcini mushrooms and salted tongue with peppers in green sauce. There is no shortage of tajarin with Langhe-style ragù made with chicken livers and sausage, agnolotti del plin filled with meat and alpine butter, as well as those filled with donkey meat, and risotto with Murazzano toma cheese, pears and coffee. Main courses include finanziera and lamb chops with raspberries, as well as seared prawns on hazelnut cream. Desserts include apple turnovers and Cognà, and goat’s milk blue cheese ice cream with pear sorbet. The extensive wine list offers Piedmontese excellence and a rich selection of Italian wines with a few French gems. There is also an interesting selection of cheeses. Prices range from €35 to €48.

Just a stone’s throw from Piazza Adriano, the Monti restaurant offers authentic Piedmontese cuisine. Their specialities are traditional dishes such as grandma’s veal with tuna sauce, “i plin alla
cordunà”, i.e. ravioli with a pinch of salt served in a napkin, without seasoning, and the typical Piedmontese mixed fry in three versions: normal or vegetarian (16 pieces for €24) and gran fritto
misto (35 pieces for €48) in which the savoury dishes include chicken and pork loin Milanese, veal meatballs, brains, granelle and liver. The sweet dishes include semolina, plum, banana and amaretto. There is also a tasting menu for €45. The menu also offers classic Piedmontese dishes, from tripe to batsoa (pig’s trotters), from Turin fillet (breaded with breadsticks, what many call Grissinopoli) to finanziera (the dish that Cavour liked with chicken offal and giblets). Desserts include zabajone, bonet and Cortemilia hazelnut cake. There is a wide selection of wines, including great labels from across the region, as well as bottles from small producers. The restaurant participates in the Buta Stupa initiative, which allows you to take home any unfinished bottles.

Located in the heart of Turin, the sign identifies the speciality of this restaurant, the typical cult dish that you will always find here. A warm and welcoming atmosphere, with two rooms, one of which is a cellar with 300 Italian labels, including many Piedmontese reds. Chef Massimiliano Brunetto offers Piedmontese dishes, sometimes reinterpreted. Appetisers include the house veal with tuna sauce, glazed sweetbreads with roasted artichokes, chicken salad, truset (red radicchio), Castelmagno cheese, hazelnuts and hard-boiled egg (from €12 to €14). First courses include the classic agnolotti al plin, as well as ravioles from Val Varaita with butter, sage, fontina cheese and hazelnuts, tagliolini  with 36 egg yolks and artichokes or Bra sausage, and vegan ravioli stuffed withartichokes and potatoes (from €13 to €16). Main courses include Piedmontese boiled ramen, salt cod with black garlic and black cabbage chips, and the traditional finanziera (from €20 to €23). Desserts include creamy gianduia with salted caramel and hazelnut cream and Martin sec pears in Nebbiolo with cinnamon goat’s robiola cream and crumble (all desserts €7). Excellent value for money. They produce fresh pasta to take away every day, along with a variety of sauces.