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.
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€.
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 38 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 45 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 €.
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.
Locate in the heart of the Quadrilatero Romano, behind Porta Palazzo, this restaurant has been part of the city’s food industry for 500 years. Its exposed beams, wooden panelling and dishes in which tradition is revisited continue to attract Torinesi and tourists (foreigners and Italians alike) who want to know the absolute musts of Piedmontese cuisine. Here you’ll find the classic meat tartare with Robiola cheese cream and the pears in red wine sauce as well as the crispy veal head. When in season you’ll find the “bagna cauda” while the codfish confit is available year round. From their first courses you should try the agnolotti with three braised meats and the “tajarin” with sweetbread ragout. Among the second dishes the house “finanziera”, the braised “guanciale” and the classic boiled meat cart with its seven cuts of meat and seven accompanying sauces. In addition to the rich cheese cart, you’ll also find the popular “bunet” and “bicerin”. The wine list offers the best of Piedmontese labels including the prized Nebbiolo but there is also a selection of national and international wines. A meal will set you back about 40 to 50 euro.
The ideal spot for those who go up to the Basilica of Superga in search of memories of the Savoias and of the Grande Torino football team which met its end on this hill on the 4th May 1949. Trattoria Bel Deuit (dialect expression which means “the good way of doing things”) has an enchanting view of the hills of Turin and offers traditional cuisine. Their menu has a long list of appetizers which change from season to season but you’ll always find the veal with tuna sauce and veal tongue with green sauce. Among the first courses you’ll find the traditional plin agnolotti but also tajarin with a freisa di Chieri wine sauce sauteed in a reduction of the same wine and radicchio. From their second courses you should try the beef braised in Nebbiolo Langhe the Cherasco snails and the mixed fried fish. Among their desserts you’ll find the fresh zabajone with the hazelnut cake, bunet and, when in season, Martin pears cooked in Freisa with cloves and cinnamon. Good selection of Piedmontese wines. A meal will set you back 30 to 40 Euros.
The tradition of the “piole” has always existed in Turin. They were taverns where you could drink wine and have some traditional dishes. This historic restaurant in Cenischia street (open only in the evenings) is one of the few true “piole” left in the city, with wooden decor and a nice pergola to dine out in the summer. You might bump into Francesco Guccini when he’s on tour in Turin or even Carlin Petrini, the soul of the Slow Food movement. You can start off with the mixed appetizers, from peppers with anchovies to Tomino cheese with red pepper, tongue and herb frittata. You can also try the delicious homemade gnocchi with sausage or the classic agnolotti with roasted beef sauce. There’s also the rabbit in white wine and pork shank is almost always available. Among the desserts you shouldn’t miss the classic bunet or the hazelnut cake with homemade zabajone. Extremely honest wine prices. At this restaurant it is still possible to dine with 30/35 euro. You should make reservations ahead of time during the weekend or you’ll have a hard time finding a table.