La Cucina Piemontese In Vigone

05/07/2026: A distant wisdom, in the kitchen, meets a lively welcome

25/06/2026: An unforgettable evening of dinner in Turin, with chef Moreno Grossi in the kitchen, who at 86 knows how to amaze with his dishes. Perhaps not "photogenic" (today, too much attention is paid to image), but crafted with flavor, balance, and a celebration of the raw ingredients. A whitebait frittata, fruit salad with scampi, prawns with the freshest zucchini, fabulous zucchini blossoms with seirass, tortelloni with champagne and strawberry sauce, a delicate salt-baked sea bass, a roast of prized Calvana beef, and finally a cherry dessert. There's no written or written menu, but the chef prepares and offers dishes based on market supplies. The dining room is coordinated with professionalism and courtesy by two of the chef's excellent assistants. We let ourselves be led by the hand by this fireworks artist (how rare they are nowadays, alas) and the hours fly by while we delight our palate and Moreno Grossi captivates us with his anecdotes of a Turin that once saw sitting at his restaurant, La Smarrita, among others, the lawyer Gianni Agnelli, his brother Dr. Umberto, Luca Cordero, and all that elegant bourgeoisie now extinct. An evening that will remain in our hearts.