TRULY UNFORGETTABLE TASTES, TEXTURES AND AROMAS.
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THREE GENERATIONS OF RESTAURATEURS WHO, SINCE 1922 HAVE EACH HAD THEIR TURN IN A RESTAURANT WHICH HAS BECOME PART OF TURIN'S HISTORY. HOMESTYLE COOKING IN CONTINUOUS EVOLUTION, WHILE RESPECTING ICONIC AND TRADITIONAL DISHES.

damichele-cuoca_temp
damichele-cuoca_temp

Piedmont and Tuscany in Silvana's kitchen.

He is known as Tigre because for over 40 years he has been the roaring engine that has been running the kitchen, 7 days a week “effortlessly”. “I will never surrender to the idea of a one-course meal” he says in a clear and lighthearted voice, “because a recipe is a recipe, it cannot be changed according to trends”. Meanwhile, the aromas of his fabled rabbit alla cacciatora, frying, herbed cod, the wild boar ragu and the lemon cake all come wafting over – all unforgettable and merry flavours that nowadays “nobody makes anymore, but as long as I am here… you will find them”.
damichele-luca_temp
damichele-luca_temp

Fàsu tüt mi (I do it all!)

To understand the difference between merely doing a job and doing it with passion, just talk to Luca, the creative force behind our menus as well as the restaurant manager. From the red radicchio pasta, to the ravioli, to the biscuits used in the tiramisu, everything is made onsite. This is definitely not the simpler way and reflects in the kitchen that is in operation 24 hours a day. The result? Extremely fresh products. Neither simple was the selection of suppliers – meat, fish, fruit and vegetables – some of the best our territory has to offer.
damichele-pasta_temp

Unstoppable Creativity. Organic pasta with special fillings.

Luca’s experimentation in the kitchen has no bounds, which you will soon discover while having fun choosing between the different flavours of our new line of pasta, all made in-house. Bored of the usual dough, with its only variation being spinach for the lasagna sheets, he decided to amplify the selection thanks to a range of dehydrated organic vegetables. Imagine being able to eat, apart from the usual ravioli and tortellini – pappardelle, ravioli, tajarin made with black cabbage, verza cabbage, asparagus, leeks, radicchio…an explosion of fantasy.
damichele-cuoca_temp

Piedmont and Tuscany in Silvana's kitchen.

He is known as Tigre because for over 40 years he has been the roaring engine that has been running the kitchen, 7 days a week “effortlessly”. “I will never surrender to the idea of a one-course meal” he says in a clear and lighthearted voice, “because a recipe is a recipe, it cannot be changed according to trends”. Meanwhile, the aromas of his fabled rabbit alla cacciatora, frying, herbed cod, the wild boar ragu and the lemon cake all come wafting over – all unforgettable and merry flavours that nowadays “nobody makes anymore, but as long as I am here… you will find them”.
damichele-luca_temp

Fàsu tüt mi (I do it all!)

To understand the difference between merely doing a job and doing it with passion, just talk to Luca, the creative force behind our menus as well as the restaurant manager. From the red radicchio pasta, to the ravioli, to the biscuits used in the tiramisu, everything is made onsite. This is definitely not the simpler way and reflects in the kitchen that is in operation 24 hours a day. The result? Extremely fresh products. Neither simple was the selection of suppliers – meat, fish, fruit and vegetables – some of the best our territory has to offer.
damichele-pasta_temp

Unstoppable Creativity. Organic pasta with special fillings.

Luca’s experimentation in the kitchen has no bounds, which you will soon discover while having fun choosing between the different flavours of our new line of pasta, all made in-house. Bored of the usual dough, with its only variation being spinach for the lasagna sheets, he decided to amplify the selection thanks to a range of dehydrated organic vegetables. Imagine being able to eat, apart from the usual ravioli and tortellini – pappardelle, ravioli, tajarin made with black cabbage, verza cabbage, asparagus, leeks, radicchio…an explosion of fantasy.