Gaudenzio

Nobody in Torino could better embody the contemporary oste than Stefano Petrillo: he’s a tall man, well-read, oozing savoir faire and expertise. He represents a rather unique case of all-encompassing young patron: he welcomes, leans over the table, recommends the best wines, and gives a direction full of personality to the cuisine, even though he’s in charge of the dining room.

Chef Giorgio Cotti presents an intriguing bistro-like cuisine, made of exotic flavours and daring ingredients. Like the Panino with heart, or the Escargot on a skewer, or the Swordfish with agretti and olives, and the Diaphragm with shallot and salsa rubra...

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