At Fra Friusch di Revigliasco chef Ugo Fontanone has trained a small group of chefs who now work in relatively well known restaurants (the restaurant has recently opened a second location in corso Moncallieri in Turin.) Returning to the home base to enjoy some traditional dishes paired with some innovative creations is always a pleasurable experience. In fact, you can enjoy both the vitello tonnato prepared in the traditional way and the basil tartrà with burrata and tomato sorbet. There’s no shortage of tajarin with langarolo sauce of chicken livers and sausage, beef plin agnolotti with Alpine butter and donkey meat agnolotti. From their second courses you should try their roasted pigeon with balsamic vinegar and chestnut honey, braised veal cheek, guinea fowl stuffed with cherries and also their blanched prawns on hazelnut cream. Among their desserts you’ll find apple and cognà turnovers, Blu di Capra cheese gelato with pear sorbet. Nice selection of Piedmontese, Italian and a few French wines. 40 euro.
Located in via Borgo Dora in the heart of Porta Palazzo: the area of the largest market, thanks to the various waves of immigration, has always been the crossroads of different gastronomic cultures, and it has been recently renewing itself with the opening of new restaurants. “Il cortiletto” is almost an institution and for many years has been a guaranteed spot for those who want to sample traditional Piedmontese cuisine. The restaurant’s name comes from its location, a small courtyard in the “Balon” (the name of the Saturday morning flea market) not far from the Scuola Holden and the SERMIG Arsenale della Pacee. Among the dishes on the menu make sure not to miss the seasonal cardoon flan with or without fondue, potato salad, tournedos with mushrooms and agnolotti with roasted beef sauce. You can also find Paris style snails, stuffed guinea fowl and boiled chicken. Their stuffed peaches are spectacular in the summer. Together with the house Barbera you’ll spend around 40 euro. Reserving ahead on Saturdays is recommended as it is difficult to find an available table on market days.
We are in Borgo Po, a very charming neighborood a few steps from Grande Madre square and the Po river. Marco Mina in the Kitchen, Sonia Bozzato in the dining room are the animators of this original and nice restaurant, born of a couple of years and quickly established for the quality of the rigorously Piedmontese cooking. The choice of using only a wood oven has been winning, also for the excellent pizza. The menu card will allow you to prepare a tailored mixed appetizer composed of Piedemontese small tastings at low prices. You can choose between the Russian salad, anchovies al green, carpioni, peppers with bagna cauda, cockerel mixed pickles and much more. The first courses range from the typical agnolotti del Plin to roast souce, potato goodies with chestnuts and Castelmagno, tajarin with white ragù, pumpkin ravioli with anchovies. Among the second courses we mention: the veal cheek breased with polenta, suckling pig with mashed celeriac and caramelized red onion and, worth of being mentioned, the veal stew with beer of Coazze. The dishes follow the seasonality but are always typically Piedmontese. Among the desserts we find the classic bonet, the meringue with Chantilly, the “bicerin Torinese” (coffee with chocolate and cream). Selection of wines exclusively Piedmontese. There’s a tasting menu with appetizer, first dish, main dish and dessert at 30 euro, drinks not included; with wine and/or a menu card you can get to 40 euro or little more.
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 euro.
It will be love at first sight with this venue close to Piazza Adriano, which offers a genuine Piedmontese cuisine. The tasting menu, priced at 35 Euros, starts with a vitello tonnato whose meat and capers sauce both convey the soul of this region’s gastronomic tradition, and its typical flavors. Next, agnolotti with roast sauce and a meat and vegetables filling – once common in the countryside. Follows a light fritto misto (fried mix): its salted component boasts chicken and loin Milanese, veal meatballs, brains, testicles and liver; the sweet kick is given by bran, plums, bananas, and amaretto biscuit, among others. With a glass of wine, the price reaches 40 Euros. The a la carte menu offers traditional Piedmontese options, such as tartare, batsoa (pig’s foot), Torino fillet (battered with bread sticks called Grissini, so that it is also known as “Grissinopoli”), Finanziera (a dish loved by Cavour, with offal and giblets). Among the desserts the zabajone is recommended, but the bonet and the crepe suzette also won’t disappoint. The selection of wines is wide, with renowned labels from the whole region, but also bottles by smaller producers. The restaurant joined the Buta Stupa initiative, so you have the option to take the bottle home, if you don’t finish it.
We are in the neighbourhood Cit Turin, just a block from the Porta Susa Station. The restaurant’s name comes from the country barnyards, where funny and a little crazy geese squawKinged ( Fòle means crazy in Piedmontese dialect). In the expert hands of Massimo Miglietta in the dining room and Paola Barberis in the Kitchen, the restaurant has specialised in Piedmontese country cooking, where goose and duck dishes can not miss.Warm and friendly atmosphere, exposed brick ceilings and kitchen cupboards in “Poor Art”. In the dining room there is an hanging scarf with the colours of The Goose, the contrade of the Palio of Siena in order to establish the twinning between the nice birds representing different regions. Among the appetizers we mention: the fassone meat tartare with marinated egg yolk and parmesan mousse, crispy egg on toma cheese fondue. Among the first courses: noodles with duck meat sauce, Novarese Panissa rice, gnocchi with goose meat sauce and mushrooms or cod stand out. Among the second courses: the stew goose with Cortese of Gavi, overcooked fassone stew with Nebbiolo, pork belly at low-temperature cooked on a bed of citrus sauce can not miss. Traditional desserts such as the bonuet, panna cotta, tiramisù with crunchy hazelnuts. The cellar is well stocked by Piedmontese wines. A tasting menù with always different dishes consists of two first courses, a second one and a dessert at the price of 30 euro ( excluding beverage), that may get to a maximum of 40 euro with wines or choosing the a la carte menù.
A few steps away from the Gran Madre, in Borgo Po, where a new bunch of restaurants and the arrival of big-shot Canavacciuolo’s bistro have solidified its trendy reputation, this restaurant opened in 1820 is a lifeline for those in search of traditional Piedmontese fare. The menu, as restaurants from times past used to do, has a wide selection of dishes and you’re spoilt for choice among classics such as the “finanziera”, the mixed boiled meats, kidneys with parsley, oil and garlic or the well-known Grissinopoli (the Sabaudian version of the Milanese veal cutlet made with a grissini breading.) No shortage of tajarin, agnolotti and risotti here as well as porcini mushrooms and white Alba truffles when in season. The pasta is homemade and both the cheese and dessert cart offer a wide selection of delicacies to choose from. The wine cellar boasts more than 600 national and international wine labels with a special focus on Piedmontese wines. During the summer you can dine in their outside tables in via Monferrato and during the winter in booked tables inside. A meal will set you back around 40 to 50 euro.
Located right in the old town of Moncalieri, a stone’s throw from the “Real Collegio Carlo Alberto”. Up until the end of the Eighteenth Century, the premises formed part of the church of San Francesco; later, these became an Osteria (a traditional tavern), preserving their charm and elegance. The cuisine respects reverently the Piedmontese tradition: Paola Manni, the floor manager, and her husband Marco Carcini in the kitchen, offer typical local starters such as vitello tonnato in the “ancienne” version (without mayonnaise), Fassona meat Battuta, Moncalieri’s tripe salami, and cardoon and Jerusalem artichoke flan with fondue. The selection of first courses includes purple yam gnocchi, risotto with chestnuts and Castelmagno cheese, and a pumpkin soup with hazelnut Seiràs pralines. A special mention goes to Rosa Rossa’s “hunched” Agnolotti with roast sauce, handmade on the fly. Among the second courses, you can find “humble” dishes such as the traditional Finanziera, the Savoiarda tripe, the Cherasco Snail, but also Ruchè-braised beef. The desserts – such as bonet, pannacotta, and hazelnut cake with zabajone – are all homemade. An interesting selection of homemade, sourdough aromatic bread is also offered. The wine list is comprehensive, and it features classic Piedmontese wines produced by well-known wineries. The price for the Piedmontese tasting menu is 34 € (excluding wine), for dining a la carte around 40 €.
A stone’s throw away from Piazza Piazza Statuto and from the new Porta Susa train station, which has helped modernize a vast area of the city. The Parlapà is a wine bar with a kitchen that is popular with a lot of the city’s gourmets. You can eat among shelves full of all kinds of wines as well as a wide selection of distilled spirits ranging from rum to whisky and Italian grappas. The owners are from Monferrato and all of their beef, which is one of the restaurant’s strong points, comes from there as well. Here you can have specialties that are difficult to find elsewhere: from veal liver with kidneys (the lemon infused one is delightful), bull testicles with goose, hen salad and rabbit liver patè. Their “tajarin” are not not be missed (you can choose from various types of sauces), the “spaghetti alla chitarra” (the ones with leeks and “guanciale” are excellent) and the “agnolotti”(the borage ones are not to be missed when in season.) The vegetables which accompany the main dishes are noteworthy as well from the “barbabuc” to the wild poppies. From their desserts make sure not to miss the chocolate salami and the orange tart when in season. A meal will set you back around 30 to 40 euro.
The sign already indicates the speciality of this restaurant, located in the center of Turin. The name, a pun between French and Piedmontese dialect, comes from the expression “amazed” of the Veil Joel (born from the imagination of the patronne Luisa Pandolfi and the creativity of Bob Noto) and the typical veil in tuna sauce, a cult dish that you will always find. A warm and friendly atmosphere, with two dining rooms, one of which located at the cellar level and surronded by about 300 Italian wine labels, mainly the Piedmontese reds. The two chefs Mauro Virdis and Massimiliano Brunetto will offer you dishes of the Piedmontese tradition, sometimes enhancing them in a menù that often changes. Among the appetizers: the already mentioned veal with tuna sauce, the fassone meat tartare, anchovies in green sauce and mountain butter, fritters with bacon and chestnut honey. Among the first courses we mention: the classic agnolotti del Plin, but also the humpbacks ones ( rigorously made by hand and of large sizeable), noodles made with 36 yolks and artichokes or Bra sausage, vegan ravioli in chestnut puff pastry with artichokes and Jerusalem artichokes. The classic second courses with low-temperature and long-lasting cooking. Among the desserts: the mascarpone cream with dark chocolate, semifreddi and Bavarian cream freshly made with seasonal ingredients. The opening hours are from 12.00 to 24.00 pm., from Tuesday to Saturday ( on Sundays only for lunch) with the possibility of eating everytime. The price will always be about 40 euro.