Osteria Dell'Unione In Treiso

Disappointing We looked forward to visiting the Osteria dell'Unione for a year. Unfortunately, this year's visit to the small restaurant in Treiso was a bitter disappointment. The food wasn't nearly as good as last year. The cuisine, which is excellent everywhere in Piedmont, can only be described as average. The dishes seemed bland to us and the ingredients were saved while the prices were raised. The pasta classics were prepared much better and richer for our taste in many other restaurants in the area. My chicken with onions, tomatoes and peppers was cooked completely dry and the clumsy service on the garden terrace seemed completely overwhelmed. We later found out that the Osteria's cook, who guaranteed the quality of the products for years, had died. The gap it leaves behind could obviously not be closed without sacrificing quality. This is a great shame and we hope that the operators of this traditional restaurant will soon reach the old, excellent level in terms of kitchen and service. Unfortunately, the Osteria is currently not a recommendation for Treiso. 2022: ***** This is the cradle of the Slow Food movement The Osteria Dell'Unione is a small, inconspicuous restaurant with a romantic garden terrace in the mountain village of Treiso. The place is only a few hundred meters away from our exceptionally beautiful Piedmont holiday accommodation, the Ciabot Appartments. History was written in this Osteria: The manifesto for founding Slow Food was formulated in the garden of the village restaurant in the mid-1980s by Carlo Petrini and a few friends. Completely unimpressed by the global success story of this sustainable kitchen philosophy, the small Osteria has been serving traditional Piedmontese cuisine for over 50 years. Nothing has changed in terms of the KM-Zero rule and the use of the best ingredients from our own production and from selected local producers. The son of the legendary chef Pina Bongiuvanni has now taken over the Osteria and teaches guests traditional regional cuisine based on his mother's recipes. The Tajarin egg pasta (made with 40 egg yolks per kilogram of flour) with ragu, vitello tonnato or knife-cut tartare from local Fassone beef: Come una volta! This is what Piedmont tastes like. The locals love the genuine traditional cuisine and for slow food fans, a visit is a must-do culinary program. Fortunately, it is not a place of worship - only a small ceramic plaque at the entrance indicates the historical significance of the Osteria.

Pleasant and welcoming place even if visited on a gray and winter day. Tayerin with ragu good but just a little overcooked, the fassona excellent.....not a wide choice on the menu. I would go back maybe in spring!!!