The story
Scannabue, a polished spot in Torino’s San Salvario, has earned a devoted following for its Piedmontese classics. Creators from Franchino Er Criminale to Habemus Fame and Cosa mangiamo oggi? all praise the vitello tonnato, agnolotti del plin, and especially the braised cheek—executed “with care and tradition,” as Cosa mangiamo oggi? notes.
The braised cheek, in particular, earns near-legendary status. Franchino Er Criminale calls it a “10/10,” declaring it worth the trip from anywhere in Italy. Whether dressed as guancia brasata al Barbera or simply guancia di manzo brasata, this dish anchors a menu of deeply satisfying regional fare, from taglierini with sausage ragù to the classic bonet for dessert.
Synthesised by AI from every creator’s review. First reviewed 2022.
What diners say
Synthesized from 33 Google reviews · tap an aspect for the detail
Diners consistently praise Scannabue for its authentic Piedmontese cuisine, high-quality ingredients, and warm, professional service. The tasting menus and traditional dishes like vitello tonnato and agnolotti del plin are standout favorites. While the experience is widely celebrated, a few guests note that desserts can be underwhelming and that the restaurant can feel busy, but these are minor points in an otherwise highly recommended dining destination.
Authentic Piedmontese Cuisine
Reviewers frequently highlight the restaurant's commitment to traditional Piedmontese recipes, with dishes like vitello tonnato, agnolotti del plin, and braised veal cheek receiving particular acclaim. The use of fresh, regional ingredients and careful preparation is consistently praised.
Service and Atmosphere
The staff is described as friendly, attentive, and professional, contributing to a warm and inviting atmosphere. Many guests appreciate the balance of attentive service without being intrusive, and the historic, characterful setting adds to the experience.
Value and Tasting Menus
The lunch menu and tasting menus are frequently mentioned as excellent value, offering multiple courses of high-quality food at reasonable prices. The €20 lunch menu and the €52 per person sharing menu are particularly noted for their quality and portion sizes.
Wine Selection
The wine list, especially the selection of Barolo and wines by the glass, receives positive comments. Guests appreciate the well-curated options and thoughtful pairings with the food.
Desserts
While most dishes are highly praised, a few reviewers express disappointment with desserts, noting that some lack the same level of quality as the rest of the meal. However, this is not a widespread complaint and many guests enjoy the desserts.
Busy Atmosphere
A few diners mention that the restaurant can be quite busy, with tables close together, and that reservations are recommended. This is generally seen as a minor point in an otherwise positive experience.
Most-loved dishes
AI summary of what 16 dish mentions say about the food
Scannabue’s bonet is the star, a silky, bittersweet finale that wins raves. The overall vibe is warm, rustic comfort, with simple, soulful Italian dishes earning genuine praise.
“This vitello tonnato is incredible — it melts in your mouth, the capers are real, not the fake ones you get elsewhere. I've had one at Mercato Centrale that was amazing, but this is right up there. The sauce gives it a great push. I could eat this forever.”
“The vitello tonnato here is in great style — really well done.”
“This is our vitello tonnato that we have had on our menu since 2008. The cut is magatello, cooked sous vide all night at around 50 degrees. The sauce is made with anchovy, caper, tuna and mayonnaise — no hard boiled eggs. On top, caper flower and a drizzle of extra virgin oil. It's a classic Piedmontese dish, even if its origins are disputed. Giano scolded me for having too little sauce, which is the tastiest part. I would only eat veal with tuna sauce all my life.”
What creators say
3 creators have covered Scannabue. Most active: Franchino Er Criminale, Habemus Fame, Cosa mangiamo oggi?
Shorts 1
Videos 2
Scannabue is more of a restaurant than an osteria, but the food is top quality — especially the braised cheek, which is a 10/10 and worth the trip from anywhere in Italy.
Dishes mentioned
Vitello Tonnato
This vitello tonnato is incredible — it melts in your mouth, the capers are real, not the fake ones you get elsewhere. I've had one at Mercato Centrale that was amazing, but this is right up there. The sauce gives it a great push. I could eat this forever.
Dadolata di Carne Cruda di Fassona
This raw meat dice is really good — fresh, with a light garlic and anchovy kick from the Cantabrian anchovies. The grissini on the side are typical of the area and very tasty. The plating isn't exactly trattoria-style, but the flavour is strong.
Agnolotti del Plin ai Tre Arrosti
These agnolotti are a poem — the butter aroma hits you immediately, the filling of three roasts is very decisive, and they serve it in white with just butter, no sauce. The pasta is perfectly al dente, the dough is thin and melts in the mouth. They brought Parmesan in a bowl, put it on themselves, and took the bowl away — that's a restaurant move, not an osteria. But the dish itself is top quality.
Taglierini con Ragù di Salsiccia e Porri
This is a really well-executed dish — the sausage ragù is tasty, the pasta is rich in egg yolks, and they even deglazed it with a bit of wine. I discovered this type of pasta from Giulia's video at Mercato Centrale and I love it. No particular flaws.
Guancia Brasata al Barbera
This braised cheek is probably the most melt-in-your-mouth thing I've ever eaten in my life. I don't give ratings in this format, but this is a 10 — a solid 10. It disappears in your mouth, I didn't even chew. The Barbera wine reduction is sublime, and the potato purée underneath is perfect. There are Maldon salt flakes on top — real connoisseurs use Maldon. This dish alone is worth the trip from anywhere in Italy.
Scannabue is a classic Turin spot in San Salvario that serves iconic Piedmontese dishes like vitello tonnato, agnolotti del plin, and braised beef cheek, all executed with care and tradition.
Dishes mentioned
Vitello Tonnato
This is our vitello tonnato that we have had on our menu since 2008. The cut is magatello, cooked sous vide all night at around 50 degrees. The sauce is made with anchovy, caper, tuna and mayonnaise — no hard boiled eggs. On top, caper flower and a drizzle of extra virgin oil. It's a classic Piedmontese dish, even if its origins are disputed. Giano scolded me for having too little sauce, which is the tastiest part. I would only eat veal with tuna sauce all my life.
Tonno di Coniglio
Rabbit tuna only has the name of tuna. Rabbit is used, boiled and preserved in oil like tuna, in a burnìa. It was a poor peasants' dish in the summer. Inside there is celery, typical Piedmont vegetables, and garlic. It's served with a mixed salad with Taggiasca olives, celery, almonds, confit tomatoes, and robiola in the center. You build your perfect bite with a piece of rabbit, robiola, salad, and tomato.
Agnolotti del Plin con Tre Arrosti
These agnolotti del plin are seasoned with a load of butter and a delicious cream. You can also find them with roast sauce. The closure forms a pocket that traps the sauce. The three roasts are beef, pork, and rabbit. The filling contrasts well with the fatness of the butter and cream.
Tajarin al Tartufo Bianco
These tajarin have more than 40 yolks — we don't use egg whites in any of our fresh pasta. Per portion, they are from 5 to 8 grams. They are fine tagliolini made exclusively with flour and egg yolk. The perfect marriage is butter and white truffle from Alba. If you come in November or December, order them like this. The cream is sensational.
Guancia di Manzo Brasata
This is our queen here at Scanna. The meat is soaked in wine with vegetables and herbs for one night, then cooked with that same wine. We pressure cook it so in an hour and a half, two, we have this cheek ready. The sauce is just a demi-glace — the density comes from the collagen in the cheek. It's served with mashed potatoes with nutmeg, butter, milk, mountain potatoes. The meat opens super easily. If you're into wine, two fingers of Barbaresco with this dish is best friends forever.
