The story
At Giannino L’Angolo D’Abruzzo, a traditional Abruzzo trattoria tucked away in Turin, the cooking is kept admirably simple. Creator Franchino Er Criminale, a regular, describes the food as high-quality and reminiscent of his grandmother’s, with a warmth and honesty that defines the experience. The service, he notes, is kind and unpretentious, and while the prices aren’t the lowest in town, he finds them well worth the spend—giving the place a solid 8.5 out of 10.
The kitchen excels at primi, with standout plates like spaghetti alla chitarra con ventricina and the pallotte cacio e ovo earning high marks. The arrosticini—both sheep and liver—were good, while sides of cicoria ripassata and patate al forno round out a meal that feels timeless. Tozzetti con genziana close things on a proper note. For those craving Abruzzo’s soulful, unfussy cooking, this Torino neighborhood spot delivers.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 11 dish mentions say about the food
Reviewers rave about the Ventricina, a spicy cured meat that steals the show, while the overall vibe is one of rustic, hearty Abruzzese warmth that feels like a home kitchen.
“This ventricina is thick and important — in the Abruzzo tradition you sometimes eat it in chunks. It's really good.”
What creators say
1 creator has covered Giannino L'Angolo D'Abruzzo. Most active: Franchino Er Criminale
A traditional Abruzzo trattoria in Turin, frequented often by the chef. The food is simple, high-quality, and reminds me of my grandmother's cooking. The primi were exceptional, the arrosticini were good, and the service was honest and kind. Not the cheapest trattoria, but worth the money — I give it an 8.5 out of 10.
Dishes mentioned
Ventricina
This ventricina is thick and important — in the Abruzzo tradition you sometimes eat it in chunks. It's really good.
Prosciutto Tagliato a Mano
This is hand-sliced prosciutto from black pig — very good.
Pallotte Cacio e Ovo
These are made with bread, eggs, cheese, and tomato — a typical Abruzzo dish. The dough is bread, eggs, cheese, and then tomato on top. I can smell the cheese, parsley, and garlic when you open it — it reminds me of my grandmother's cooking. My grandmother kept pecorino in bread bags, so everything at her house tasted of pecorino. These are really good — the first cooked dish already promises well.
Spaghetti alla Chitarra con Ventricina
This is spaghetti alla chitarra with a sauce that has ventricina inside, tomato, and a little spicy. The look is just like grandma's house. The pasta is al dente, I like the format, and the sauce — you expect it to be more arrogant but it's very gentle at first, then the spiciness of the ventricina hits you and surprises you later. Very good. I'd eat pasta like this every day under my house.
Sagne con Fagioli
These are sagne — a kind of maltagliati — with beans. It's like a pasta e fagioli. The pancetta in it melts and leaves all its flavour in the creamy bean soup. The maltagliati has a little crunch under the teeth. This is the kind of dish that makes you pick up girls — pasta e fagioli, pasta e ceci, it works.
