Davide Scabin in front of the entrance to the Grand Hotel Sitea in Turin, where he’s now chef
Something many have been asking themselves, not only in Turin and the surrounding area in Piedmont: where has Davide Scabin gone? Not that we didn't know, after the closure of Combal.zero next to Castello di Rivoli and, after that, last September, of QB, alias Quanto Basta, a unit of measurement that the chef detests for its vagueness, at Mercato Centrale in Porta Palazzo. Except he was wasted there.
The first menu signed by Davide Scabin at Carignano, Sitea's gourmet restaurant in Turin, is called Ral 6001 classic. 88 copies have been printed and when they’ll replace them with a more spring-like offer, they will send them to those who have booked them during one of the dinners. In pantone, Ral 6001 classic is emerald green
Davide Scabin: Tongue braised in Barolo Marasco 2016 by Franco M. Martinetti
Un Piemontese a Tokyo: venison plin in cuttlefish consommé, chef Davide Scabin
Un catanese in Piemonte: violet cauliflower, anchovy sauce, chef Davide Scabin
Translated into English by Slawka G. Scarso
A mouth watering page, published every Sunday in Il Giornale from November 1999 to the autumn of 2010. Stories and personalities that continue to live in this website
born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose.
Closed for an indefinite period of time, that's what the Michelin guide says, after removing the last star to Combal.zero at Castello di Rivoli, an iconic place for every food lover, where the brilliant Davide Scabin changed Italian cuisine for over two decades. He had opened in that location in 2002, but already in 1994, with Milena Pozzi, the chef had created his first restaurant, Al Combal, in Almese, in Valle di Susa