Most-loved dishes
AI summary of what 42 dish mentions say about the food
Reviewers at Il Centro rave about the plin, a delicate filled pasta that steals the show, with an overall vibe of refined, heartwarming comfort.
“Absolutely delicious! Very different from Ugo Alciati's plin. Let's just say plin on their own are a great reason to visit the Langhe, even though we're in Roero — the whole area is worth the trip.”
What creators say
2 creators have covered Il Centro. Most active: Cosa mangiamo oggi?
Il Centro in Priocca is a historic restaurant where chef Elide Mollo serves traditional Piedmontese dishes at an exceptional level, with a warm, grandmotherly comfort vibe and a tasting menu worth every euro.
Dishes mentioned
Finanziera di Agnello
This is the grandmother dish of Roero. It just has that comfort vibe. Not that the tajarin or the plin didn't have it, but this dish really hits that cozy spot. I feel comfortable calling it that.
Plin
Absolutely delicious! Very different from Ugo Alciati's plin. Let's just say plin on their own are a great reason to visit the Langhe, even though we're in Roero — the whole area is worth the trip.
Tajarin 30 Tuorli
Pack your bags, my friends. We're heading to Priocca. Whether you're full or not, tasting menu or no, this dish is a must. You can't skip it. The tajarin are incredibly thin, fine, delicate, melt in your mouth — absolutely delicious. This time they're served with meat sauce.
Ravioli Pane Burro e Acciughe
Scoop up a generous helping of this stuffed pasta. There's this crumble, this super tasty breadcrumb, the butter, the anchovies, the filling... It's one of those dishes you could easily eat half a kilo of.
Pancia di Maiale Glassata al Miele
Gianni gave me the honor of tasting the pork belly. If this isn't love, I don't know what is. So good. And the tangy veggies on the side cleanse your palate and make the next bite even more irresistible. It cooks for four hours in the oven. What's great is they glazed it with this kind of sweet marinade. That makes it absolutely exceptional.
- Cosa mangiamo oggi?Loved
Il FRITTO MISTO piemontese è pura follia · @ 0:39
Il Centro in Priocca is the absolute best place for Piedmontese fritto misto, an insane lunch experience with incredible technique and quality, available only from January to March and very difficult to book.
Dishes mentioned
Batsoua (Pig's Trotter)
This is the pig's trotter, simmered in water and vinegar, then breaded and fried. It's a very fatty part, but delicious. The preparation is intense: they shave it with a razor blade, leave it under running water, boil it for about four hours, then debone it and put it back together. The frying is perfect — hot, crunchy, and dry.
Lamb Chop
The lamb chop is fried in panko, paired with red sauce. The chef uses Sardinian lamb when available, and doesn't clean all the fat because the fat gives flavor. It's always a pleasure to come back to this kitchen.
Fried Semolina
The fried semolina is a classic piece in the fritto misto. I paired it with red sauce, and it works well. The frying is truly perfect — hot, crunchy, and dry.
Cauliflower
The cauliflower is the only element on the table that you can pair with any of the sauces. The frying is truly perfect — hot, crunchy, and dry.
Griva (Pork Liver and Sausage Meatball)
The griva is a fantastic little meatball made with half sausage mixture and half pork liver, wrapped in pork caul fat. The mixture is seasoned with spices, Parmesan is added, and it's left to rest for at least 10-12 hours so the flavor becomes uniform. It's so good.
