A tiny modern trattoria with simple tables set close together, where the fine cuisine on offer is the real attraction. Using regional produce, the female chef prepares delicious specialities inspired by Piedmontese classics, such as tajarin pasta and plin ravioli which always feature on the menu. Other options such as salt cod with vegetables and lavender panna cotta with meliga biscuits (a typical shortbread from the Piedmont) occasionally make an appearance.
- MICHELIN guide inspectors
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