The story
At Andrea Larossa in Turin, chef Andrea Larossa and sommelier Patrizia run a Michelin-starred space that balances fine dining with genuine warmth. Creator Piattoriccomicificco calls the experience “SPETTACOLARE,” noting the family-like atmosphere and innovative yet traditional Piedmontese cuisine. The menu highlights include the signature Risotto Sabaudo, surprising Tajarin con Coda alla Vaccinara, and the iconic Rosetta dell’Amore—all part of a meal that starts with incredible bread and butter.
The Grande Antipasto Piemontese del Touring Pop leads into mains like Pollastrella con Millefoglie di Patate e Salsa di Acciughe e Limone, finishing with a classic Bonet. Franchino Er Criminale, who opted for the most complex tasting menu, reports everything was excellent except a lemon bombolone he found too lemony; the zuppa inglese, however, “made me emotional because it reminded me of my grandfather.” With an open kitchen, tasting menus, and wine pairing, the restaurant feels both elegant and intimate—a place where tradition and modernity meet without pretension.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 16 dish mentions say about the food
The Zuppa Inglese earns unanimous praise as a standout dessert, while the overall vibe is warm, rustic, and deeply satisfying, feeling like a heartfelt embrace from an Italian grandmother.
“This is a bread to share, to break with your hands, made with lots of butter and Maldon salt. There are also wholemeal grissini, and it comes with an ultra-soft lightly salted butter mousse. The outer crust is incredible — I have to resist eating it all before the meal starts.”
“This bread is made with lots of butter and Maldon salt. It's buttery on its own, and then you add the butter cream on top — it's incredibly buttery. The texture is like shaving foam, almost like a sorbet. I'd eat this for breakfast, lunch, dinner, anytime. It's a solid 9 out of 10.”
What creators say
2 creators have covered Andrea Larossa. Most active: Franchino Er Criminale, Piattoriccomicificco
A Michelin-starred restaurant in Turin where the chef is a regular on my channel. We had the most complex tasting menu and everything was excellent — not a single mistake, except for the lemon bombolone which was too lemony for my taste. The zuppa inglese dessert made me emotional because it reminded me of my grandfather.
Dishes mentioned
Rosetta dell'Amore
This is a bread to share, to break with your hands, made with lots of butter and Maldon salt. There are also wholemeal grissini, and it comes with an ultra-soft lightly salted butter mousse. The outer crust is incredible — I have to resist eating it all before the meal starts.
Mamma Parmigiana
This is our 'mamma parmigiana' — no tomato sauce, instead there's a cherry sauce. It's incredible, I have to change my word because every time I say 'incredible'. It really looks like a parmigiana but without the tomato juice.
Pancia di Maialino con Cetriolo in Agrodolce
This is pork belly cooked at low temperature, served with sweet and sour cucumber, cucumber gel and kumquat — that Chinese mandarin worked with salt, oil and sugar. It tastes like a Big Mac! The buttery texture is incredible, the pork is cooked perfectly. I want to lick the plate.
Stracciatella con Ricci di Mare e Tartufo Nero
Stracciatella with sea urchin and black truffle. The truffle aroma hits you immediately, but it doesn't overpower — it just accompanies everything. This is spectacular, even better than the pork belly.
Taco con Coda alla Vaccinara
This is our Taco, a tribute to the chef's mother — a Roman mother. So we honor her with a taco with oxtail alla vaccinara, just as tradition dictates, but with the addition of chocolate and lemon as Mexican tradition wants. You take it with two fingers, head tilted at 45°, and taste it. It's incredible, you can really taste the chocolate in the sauce, it's like a real Roman stew, cooked well.
A fantastic Michelin-starred experience in Turin, where chef Andrea Larossa and sommelier Patrizia create a warm, family-like atmosphere with innovative yet traditional Piedmontese cuisine, from the incredible bread and butter to the signature risotto sabaudo and surprising tajarin with oxtail.
Dishes mentioned
Rosetta dell'Amore
This bread is made with lots of butter and Maldon salt. It's buttery on its own, and then you add the butter cream on top — it's incredibly buttery. The texture is like shaving foam, almost like a sorbet. I'd eat this for breakfast, lunch, dinner, anytime. It's a solid 9 out of 10.
Grande Antipasto Piemontese del Touring Pop
This antipasto is incredible. The vitello tonnato is made without mayonnaise — you really taste the veal and the tuna, which is rare because most places use pre-made sauce. The finta oliva with seven meats inside is interesting: I expected a stronger flavour, but it's pleasant. The focaccina alla langarola with hazelnut cream and marinated onion is amazing — the hazelnut changes everything. The supplì alla piemontese with bagnetto verde is perfect, the pastry is like from a French patisserie. Save the best for last, as they said.
Risotto Sabaudo
This is one of the most beautiful risottos I've ever seen — usually they look like the plains of Mordor. The rice is cooked perfectly, each grain is a hug. The caramel of red pepper is genius: you smell the pepper but it tastes like caramel. The robiola cheese balances it. The rice is the protagonist here, not lost in the sauce. Top five risotto of my life.
Tajarin con Coda alla Vaccinara
This is a fusion of Piedmont and Rome: tajarin with 50 egg yolks, semolina flour, and a sauce from oxtail stewed with tomato, with the meat freeze-dried into a powder on top. There's chocolate and lemon too. I'm not a huge fan of coda alla vaccinara usually, but this works. The lemon cuts through the richness — though I'd have preferred just the chocolate. The grignolino wine pairing was perfect, a hidden gem.
Pollastrella con Millefoglie di Patate e Salsa di Acciughe e Limone
This is unexpected for a Michelin-starred restaurant — chicken with potato millefeuille and anchovy-lemon sauce. The anchovy is bold, it completely changes your expectation. The chicken is cooked low-temperature, not dry at all. The potato millefeuille is incredible. The sauce has a note that reminds me of cinnamon. It's disorienting but I don't dislike it. The Roero Nebbiolo pairing was simple and good.
