Ristorante il Centro In Priocca

We had dinner on Saturday night for my birthday. Everything was perfect, we opted for the à la carte menu! The plin are the best I have ever eaten! The language is also very particular. The bill is absolutely in line with the quality: 120 each considering that we got a 70 euro bottle and 3 dishes each! It's worth the trip. Curious to try the fried food

Really first class, creative and special food. An unforgettable experience. The wine recommendation is also excellent, local wines from small wineries. The family is very warm and the service is wonderful. Candles on the table and some fresh flowers would complete the place

Nothing left to chance. An experience from which you always leave satisfied. The best place to eat in Roero

Super venue, professional staff and excellent food. Wide choice of quality wines. You have to travel there on purpose but it's worth it

Delicious, we have been coming here since October 2016

Anniversary dinner. Spectacular tasting menu. Agnolotti...unforgettable. Mr. Enrico guides you on a journey of taste and refinement with friendliness and professionalism. Excellent

This is a review of the white truffle season (2022/11/24). I came to Piedmont, Italy to taste white truffles. The release period for white truffles in Italy is limited (October 1st to December 31st in all of Italy, and September 21st to January 31st in Piedmont, depending on the region). By the way, summer truffles are harvested from June 1st to November 30th, but harvesting is prohibited from September 1st to September 20th. This is to allow the forest to rest, and also because if there are people who fly before the white truffles are released, the release date will be delayed. A truffle hunter qualification is required to hunt truffles. It is also a requirement that a trained truffle dog accompany you. In the past, it was done using pigs, but it has been banned because pigs can cause damage to nature by tearing off the roots. First, at the same restaurant, we enjoyed a dinner made with Piedmontese white truffles as a special menu. The restaurant has been awarded one star in the Michelin Guide. It's a solid ristorante, so the space, service, and wine were all top-notch and wonderful. This is a summary. Truffles are usually shaved into thin pieces to increase their surface area to give off their aroma, and I thought that truffles = scent, but when I came to the site and tasted freshly dug white truffles, I realized that they can be used as food ingredients. I realized how delicious it was. Freshly dug meat has a high moisture content, so it has a fluffy, supple, and delicate texture, and a chewy texture. Wow, I was honestly surprised! I was surprised. I didn't know this! It was a very good experience. ●Piedmontese beef tartar, Piedmontese white truffle A 1-year-old female Piedmontese cow is used as tartar. This has a very pure taste without any unpleasant taste, and matches the delicateness of white truffles. ●Cardon, white truffle from Piedmont It is a plant shaped like an artichoke, and although the buds are also edible, the stems are often eaten like celery. The fibers are firmer than celery, and it has a refreshing, herbal flavor. With Grana Padano cream and poached eggs. ● Jerusalem artichoke, white truffle from Piedmont Jerusalem artichoke and bagna cauda sauce were layered like a mille-fu and baked in the oven, and I felt that the material power of Jerusalem artichoke was at its maximum value. The sweetness and unique flavor will fill your mouth! ●Tajarin, white truffle from Piedmont Tajarin is a tagliolini from Piedmont that is mixed with egg yolk, giving it an eye-catching vivid yellow color and a rich flavor. Although the noodles are thin, they are cut with a knife instead of using a pasta machine, giving them an impressive chewy texture and smooth texture. ●Sunny side up, white truffle from Piedmont It's very simple, but the appeal of white truffles was directly conveyed to me when I shaved them onto a half-boiled fried egg. luxury! ●Milk gelato, white truffle from Piedmont It's the white truffle course, but it's not like we're just blind to everything, and it's definitely delicious. As the nuances of the fat changed, the taste also changed, with the pure, milky deliciousness of the milk topped with the delicate flavor of the white truffle. wonderful!

Excellent restaurant. High level hospitality and empathy. Tried the tasting menu which I found really excellent in terms of quality, technique and taste. Really important cellar and correct prices. Impeccable service. I will definitely come back.

Locale di una volta reso accogliente e grazioso dal tovagliame e soprattutto dal personale, a partire dal titolare Enrico, sempre presente ma mai invadente. Molta attenzione ai particolari e alle esigenze del cliente. Il fritto misto è qualcosa di sublime: ci sono proprio tutto i pezzi del fritto alla piemontese, serviti con giusto ritmo e con adeguata spiegazione. Si esce sazi ma si digerisce tutto con facilità, grazie alla delicatezza della frittura assolutamente non unta. Carta vini con una spiccata attenzione al territorio. Ci torneremo per il menù alla carta. Grazie per l’esperienza

Premetto che a me non piace dare 5 stelle, perché è difficile che sia proprio tutto perfetto, e che leggo sempre con molto sospetto le recensioni a 5 stelle per lo stesso motivo, ma qui è proprio impossibile dare meno di 5 stelle! Non c'è stata nessuna sbavatura, nemmeno a volerla cercare. Locale elegante senza essere eccessivo , musica di sottofondo discreta e non invadente. Personale gentile e attento, controllo dei bicchieri uno ad uno prima di metterli in tavola per verificare che non avessero aloni o sbeccature; rabbocco di acqua e vino senza però essere invadenti; camerieri gentili e professionali ma anche simpatici e sorridenti; titolare che passa più volte a chiedere se va tutto bene, incline anche alla chiacchierata simpatica e amichevole (e ai complimenti per l'abbigliamento della signora!). Parliamo del cibo: pane, focaccia e grissini autoprodotti e che meritano il viaggio, peccato non averli finiti! E poi sua maestà il fritto misto. Sono famosi (anche) per questo ed è una fama del tutto meritata. Sette portate con circa 25/30 pezzi diversi, tutti fritti al momento, impanati con i grissini suddetti, leggeri, fragranti, caldi al punto giusto...e impiattamento elegante e raffinato. Potrei continuare all'infinito, ma credo sia chiaro il concetto. Conto forse non per tutte le tasche, ma vale tutti i soldi che si spendono, perchè fritti così è difficile trovarne e la qualità si paga. Esperienza da provare e da ripetere. Bravi!