Trattoria Pappa & Vino
In the earth of the city, a bright and welcoming venue, tastefully furnished in classic style, and with open wine cellar. The dishes of the day can be found on a dedicated board, and are presented by a polite and attentive staff. The kitchen, since the summer of 2017, is the kingdom of two chefs – Parisio Maurizio e Abrile Roberto – renowned in this area. The cooking philosophy, however, did not change, as it maintained strong ties with the Piedmontese and Ligurian traditions, sometimes strictly adhering to these, while in other cases introducing a few variations, and venturing with more modern presentations: the cima alla genovese and the brandacujun – anchovies and stock fish, are side-by-side on the menu with traditional Piedmontese dishes, especially meats cooked as roasts, roast beefs, carpaccio’s, and the must-have tripe “in umido”. Among the first courses are the traditional ravioli and tagliolini, but also gnocchi and delicious soups. All the ingredients are carefully sourced, and come from local farms; when seasonal, truffles and mushroom are always on the menu. A la carte, the price is roughly 30-35 Euro for an entrée, a first course, and a second course, excluding wine. The restaurant defines itself as a “Petite Champagnerie”, hinting to a passion for bottle-fermented Spumante wine. You will find some Italian sparkling wines which are proving very successful, such as blanc and rosé wines by Cuvage, local producers whose winery definitely deserves a visit.
