Open Baladin Torino

With a great party dedicated to the spring equinox, from 6.30 onwards, Open Baladin Torino opens on March 21st in Piazzale Valdo Fusi. Coupons worth a free beer will be distributed, and the first 300 people who will participate, will receive a small celebration bottle of beer. We took part in the press preview on March 17th and we will now tell you how Teo Musso, the mind and soul of Baladin, had the idea for this new restaurant in Piedmont’s capital.

Behind Open Baladin Torino there’s an ambitious project: making of Torino the Northern capital of Italian craft beer. How so? By creating a beer culture, the essence of the “Open” concept: this is an innovative project created by Musso and born thanks to the Open beer, which in 2008 aimed at being Italy’s first “open source” beer, thanks to the publishing of its recipe (suitable for homemade production) online, in order to create interest and help spreading the concept of Italian craft beer. Based on the Open concept, some restaurants with the same objective were born, with a very large choice of draught beers and selected bottled beers: after the first ones in Cinzano and Rome in 2009, it is now the turn of Open Baladin Torino.

Beer is the restaurant’s most important element: in front of the entrance door there’s a 9 metre-long beer counter with 38 taps of which 3 dedicated to pumped beer (but it will be possible to add 6 more). Almost all beers will be Italian, alternating many breweries throughout the year; the Baladin ones and those produced by partner Birra del Borgo will always be available. Periodically, there will also be foreign beers from around the world, and for a better view of Italy’s best production, there will also be 100 Italian bottled beers. Of course there will also be Baladin’s soft drinks.

On top of this, appetites will be satisfied by the dishes prepared in the open view kitchen guided by chef Ivan Albertin from Torino, previously in charge of Petit Baladin Torino, and followed by afar by Gabriele Bonci. The menu will include a wide range of hamburgers with 100% beef from La Granda Piedmontese breed (a Slow Food presidium) and vegetarian burgers, served with sauces prepared in the kitchen; the “fatate” and “rustiche” potatoes plus other dishes and cakes changed daily, listed on a well visible blackboard. The bread is produced in the prison of Le Vallette by co-op Ecosol as part of the LiberaMensa project, with Gabriele Bonci as an exceptional teacher.

Open Baladin Torino is in the heart of the town, in a square in which there’s a skate-park, with a glass main facade, on two floors: the room on the ground floor holds 100 seats and has a large wall behind the counter, with all the bottled beers in view. On the mezzanine, there’s a special room: a hanging beer box with around 30 more seats. And in summer there will also be a place outside.

The choice of opening an Open Baladin in Torino was justified by Teo Musso by the fact it is the right moment to increase the city’s knowledge of craft beer following the wave of interest powered by a sort of cultural revolution. Open Baladin means a continuous selection of the best craft beers so that it can become a part of Torino’s culture.

Leonardo Di Vincenzo of Birra del Borgo has also highlighted the importance of breweries networking together, so that people can discover craft beers and the match of these with food, proving that it can be a very pleasant one. Just try it.

Open Baladin Torino
piazzale Valdo Fusi
Torino
+39.011.835863
Facebook
#OpenBaladinTO
Open seven days a week, initially from 6.30 pm to 1 am; after Easter from 12 pm to 2 am