Tenuta La Morra In Cavour

03/05/2026: The Fassana veal tartare was served very sautéed. I know Piedmontese tartare is seasoned sparingly, but this was excessive; the meat was simply raw with a few arugula leaves and a few drops of olive oil (tarragon, perhaps?). The tripe was similarly sparingly seasoned (or rather, unseasoned). The tagliatelle with lamb ragout and Parmesan was absolutely the only dish I couldn't fault: very tasty, well-seasoned, and everything was just right. The lamb shank was a huge disappointment. I love lamb, but here its flavor was lost; it was served cold, and again, the dish was unseasoned. The chef has a serious problem with the use of salt. The restaurant uses high-quality ingredients, but in my opinion, they don't know how to use them properly. The wait time for order fulfillment was long. The management was chaotic. The staff made no eye contact with the customer.

01/05/2026: Good food, friendly and helpful staff, and the woman who looked after us was friendly and professional. We had lunch outside. The price was fair.