Caffè dell'Orologio

Dishes mentioned

• Vitello Tonnato

  Here we have vitello tonnato made with the veal side, the thigh part, the leanest part of the meat, first browned and then sealed in a vacuum bag and cooked at low temperature. The sauce is made from a base of mayonnaise, chopped anchovies, capers and tuna. Vitello tonnato, invention of the century. I think I can say, without much doubt, that we are talking about the most delicious dish of all Piedmontese dishes.

• Capunet

  Capunet is a typical Piedmontese cabbage roll, stuffed with pork and beef. It's just the thing your grandmothers cook for you when you go to visit them.

• Lingua in Bagno Rosso

  This is our tongue, also cooked at low temperature, and then we make a vegetable mixture with peppers and tomatoes — our red bath. The beef tongue is cut very thin, while the dip is cut into pieces. The tongue has a consistency and delicacy very similar to that of vitello with tuna sauce. The bath is good because it is acidic, salty, you can taste the pepper a lot and it is very pleasant to accompany meat.

• Carne Cruda Battuta
• Brasato

  This braised meat is incredible — the meat melts in your mouth. The puree is also good. It tastes very real. My grandmother would have cooked it like this.

Dishes mentioned

• Vitello Tonnato

  The vitello tonnato here is fantastic. The tongue is incredibly tender, and the bagnetto (tuna sauce) is perfectly balanced — sweet and savory. You can tell they made it themselves. So far, it hasn't betrayed the viewer.

• Agnolotti Gobbi

  These agnolotti are moving. I want to get emotional too. With a drop of wine, they're perfect. The ragù here in Piedmont is much lighter than the Emilian one, but just as tasty. You can really taste the umami. No storytelling here — just the bis (second helping), which I'm doing right now.

• Tagliarini al Ragù

  Look at these tagliarini — look how well they're cut. I can only say that this dish doesn't get photographed, it gets respected. The ragù is lighter than the Emilian one but still full of flavor. I'm leaving some ragù on the plate to do the scarpetta (bread wipe) — when a Michelin-starred chef does the scarpetta like this, it gives me so much satisfaction. I'd give it 92 minutes of applause, maybe more.

• Capunet

  This is a peasant dish — these were rolls made with leftover meats, wrapped in cabbage leaves and cooked. It was something you could take to eat in the vineyard. The bite is really pleasant — moist, flavorful. For me, this is comfort food. I really liked it, especially with the wine.

• Panna Cotta con Vino Rosso

  The panna cotta with red wine behaves well — it behaves as it should. It wobbles nicely. As a chef and pastry enthusiast, I'd say it's served warm. When you put ricotta on something warm, there's already magic. The texture is almost ethereal, and the red wine completes it perfectly.

Dishes mentioned

• Vitello Tonnato

  This vitello tonnato is incredible. The meat melts in your mouth. It's the most classic of Turin appetizers and they nailed it.

• Carne Cruda alla Vecchia Maniera

  We had to choose whether to order it with or without — we chose with, but in hindsight I'd prefer without, so you can taste the meat more.

• Flan di Topinambur con Bagna Calda

  Very flavourful, I like it. The Jerusalem artichoke flan with bagna cauda is really tasty.

• Toma di Morazzano Mantecato all'Aglio con Zucca al Forno, Nocciole e Peperoni

  I think this is the most animal-tasting thing I've ever tried. Imagine a goat — that's the flavour. It's too strong for me.

• Lingua con Bagnetto Rosso

  I didn't expect this. The tongue melts in your mouth. It's strange to say but it's really tender and good.