The cuisine of the Ristorante della Piazza in Turin
Behind every dish is a story worth telling
Chefs are also storytellers in a way: they are always putting themselves out there and constantly searching for those unique flavors of typical dishes and then taking off into new culinary techniques and cultures to offer their guests an ever more nuanced menu.
A story that in the kitchen of La Piazza Restaurant begins with the selection of ingredients: from Italian artisanal products made in our workshops-such as bread, chocolate, and beer-to local meat suppliers, with special attention also paid to the freshness and quality of fruits and vegetables. The best Italian recipes arise precisely from the rediscovery of the land, but also from genuine raw material, carefully grown and raised. So it is no surprise, especially at lunchtime, that you will be offered our dishes of the day, prepared with seasonal ingredients.
At dinnertime another chapter opens, with a selection of refined dishes with a high sense of aesthetics. Rabbit tuna, Vitello tonnato, Capunet, Tongue in green sauce, Scallops with green apple infusion, Millefoglie with marinated anchovies… when the Piedmontese appetizers come on the scene, there is a moment of silence, and at that moment it is clear that the first courses and then the second courses as well will be even more spectacular.
Possible finales? You have three options: choose from all the delicious dishes offered in the A la Carte Menu, try the Traditional Menu, or give the Chef carte blanche and be surprised with a “Freehand Tasting Menu”, consisting of seven courses executed with the imagination and flair of Maurizio Camilli.
