A trattoria refreshed in its management yet firmly anchored to authentic Piedmontese tradition, which remains the cornerstone of its offering: from vitello tonnato to raw beef tartare, through to the inevitable agnolotti. Alongside these great regional classics sit iconic preparations from “bourgeois” cuisine, not solely Italian, such as onion soup or lamb stew enveloped in puff pastry crust, dishes particularly dear to proprietor Federico, who brings significant kitchen experience garnered in Italy and abroad. During the Sundays of the colder months, at both lunch and dinner, the trolley of boiled meats is not to be missed, presented in its complete formula with dessert and house wine included.