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The Old "Osto" of Turin

The elegant and reserved quiet of this restaurant where you can smell the "old ways", where you can savor fine cuisine of Piedmont. The menu, however, holds pleasant surprises, opening up to a tasty Mediterranean culinary inspirations.

We are in Via Tasso - or in square IV Marzo, today's important center of city nightlife - to visit a restaurant that welcomes gourmand tours for 17 years.
An antique place - already during the Great War wine, pasta and beans were served here - in which relives the history of the city, both in prints and in B&W photographs on the walls, as in the spirit of the reserved but never formal hospitality. In its stylish halls - the ones downstairs are enhanced by beautiful vaulted ceilings with exposed bricks - the understated elegance is palpable, exquisitely Turin.

The coisine is also an ode to Piedmont, as punctuated by happy Mediterranean suggestions, due to the Puglia origins of the Chef Angelo Losito.
The patron, who tells his arrival to the restaurant - a passion for good food, the encouragement of friends and the gift of a chef's uniform - launched a refined proposal , based on a precise leitmotif: the choice of light cooking exploiting raw materials, the preference for the extra virgin olive oil (from his olive groves in Acquaviva delle Fonti, in Bari) and the categorical rejection of the cream, which covers flavors, and makes the dishes heavy.

So here his recipes were born, seasonal and traditional "Bagna caoda and the thistles flan - tells Angelo - Ravioli with onions and balsamic vinegar sauce, gnocchi with Castelmagno cheese and risotto with Barolo wine (prepared with half a bottle). And then duck in various recipes, bacon cooked at low temperature and the dishes with truffles, such as the poached egg on a potato bed. "

The paper never misses the forte (the legendary old Piedmont veal with tuna sauce without mayonnaise, and handmade Agnolottini del Plin) and you can find Apulian specialties like mashed beans, chickpeas, octopus with crispy artichokes and candies codfish.

All the pasta is homemade, as are the desserts: the tarte tatin, the Gianduja chocolate flan, chestnut parfait, Torino Dolce, irresistible tribute to the city based on its historical flavors (Gianduja chocolate, vermouth and Savoiardi biscuits).

You can also try the tasting fixed or small menu, in combination with an excellent wine from Piedmont, national or French.

Via Torquato Tasso, 7
Tel +39 011.4364843


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