Carignano del Grand Hotel Sitea

Indeed there was no restaurant like this in Torino: elegance, classic style, cuisine with a French accent, fonds, jus, glazing, pigeons. This is what you would expect of a 5-star hotel and indeed a couple of years ago Sitea – a historic hotel in town – replaced its restaurant with this candid cosy small place overlooking the road, and open to the non-guests as well.

They asked Fabrizio Tesse – previously at Locanda di Orta in Orta San Giulio – to supervise the kitchen. He called the sound Marco Miglioli, with whom he grew at the court of Cannavacciuolo: so expect taste, technique, and a touch of Baroque. 

Luca Iaccarino

viaggia e mangia per Lonely Planet, Osterie d'Italia, Repubblica e la collana I Cento (EDT). Ha scritto "Dire Fare Mangiare" (ADD), "Cibo di strada" (Mondadori), "Il Gusto delle piccole cose" (Mondadori Electa) e ama andar per trattorie e ristoranti di blasone portandosi dietro una moglie riottosa e due figli onnivori