One of the few real “out of town” trattorias left in Turin. Opened by Bartolomeo Del Mastro called “Tromlin” in 1961 on occasion of the event “Italia ‘61 Expo”, it is located in Cavoretto on the first hill. It was the first restaurant to adopt a fixed-price menu, which still maintains with the management of Bartolomeo’s niece Antonella and her partner Tiziana, a life spent between tables and stoves in this welcoming place. About thirty seats in a nice typical restaurant whose tables are draped in red and white checkered tablecloths. Definitely not the right place for a flying visit. Morover often it turns out that someone brings a guitar and you may get involved in some improvised collective singing. You will start with vegetables crudité, a wonderful crown of salamis to serve at will, the omelettes with herbs and the terrine of fresh cheese. You can then taste polenta concia and fennel au gratin, and then move on to the classic tagliatelle with meat sauce. Among the latter there will be the classic baked rabbit, the real workhorse of the house, coupled with seasonal salad; followed by a taste of pork roast in red wine with sautéed vegetables. To conclude the meal a true staple, the original apple fritters, coming accompanied by Barbera Piemonte D.o.c., coffee and digestives, all at a fixed price of 38 euros.
Vegetarian and vegan restaurant with firm roots in the Italian gastronomic tradition, opened a few years ago by Maria Zingarelli, a very good chef, who after an important experience gained in starry kitchens has embraced vegetarian cuisine, intertwining its Apulian roots with Piedmontese ones. Not a trendy place nor a refuge for diehard and sectarians vegans, but suitable for everyone. The cooking is circular: respect, care and no food waste. All food is used with harmony and balance. The environment is modern and the furnishings have been designed to give a calm and relaxed atmosphere. The philosophy is simple: zero-impact preparations suitable for all tastes; serving dishes for celiacs, allergy sufferers and specialties suitable for children. At lunch a colorful and original menu inside the “Bowl” at a cost of 11 euros; for dinner, a menu à la carte offered in both vegan and vegetarian versions, combining Italian-Piedmontese cuisine with ethnic cuisine: chickpea soup next to couscous, a tasty and delicious celebration of flowers, legumes, cocoa and vegetables. All the ingredients, including edible flowers, come from local producers, passing through a controlled supply chain respectful of nature and its cycles, and used according to the rules of the circular economy, that is, using everything and not throwing anything away.
An elegant, modern and tastefully furnished restaurant opened in 2018. The owner, a nice Friulian in love with Turin, developed his brand of welcome and hospitality here. Upon entering you will feel at home: 25 seats with well-spaced tables arranged into two rooms, and on the walls the author’s paintings that create an interesting interweaving of art and cuisine. In the kitchen a young chef, of Neapolitan origin but with a long professional career, who now finally has his own place where he can realize his idea of genuine cuisine, using local products and respecting seasonality. Three dishes for each course from appetizer to dessert. Simplicity also in the number of ingredients and in the original combinations, all this without exaggeration. Appetizers include: Red mullet, corn and dashi sauce and leek Tarte-tatin and foie gras. Among the first courses excellent mixed pasta shapes, chickpeas and clams, a tribute to the cuisine of leftovers. Among the latter, duck, broccoli and Norway lobster and cod with puntarelle (chicory tips) represent a mix between its land of origin and Piedmont. The menu offers creative desserts such as the “carrot, ginger and sea buckthorn”. The wine list includes a wide range of important wines. The average price of a meal is around 50 euros per person excluding wines.
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 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.