I migliori ristoranti di cucina italiana in Piemonte

24/03/2024: Mi è piaciuta molto la piadina ma anche il locale non è da meno, molto accogliente po consiglio per andarci con gli amici.

09/07/2024: Exceptional ice cream. Personally, pistachio and vanilla are my favorites. The cone biscuit very very good. For our wedding the wedding cake was prepared by the Dolce Sin ice cream shop and it was a success.

26/05/2024: Great ice cream! The best I have ever tasted. You can feel that high quality ingredients are used here. We had cakes made for our daughter's wedding and it was a success. Furthermore, the quality compared to the price is exceptional. The owners are extremely kind and friendly. Seeing is believing!!

30/12/2023: We had been looking for a restaurant for a long time that made good polenta on Lake Maggiore, without having to go somewhere far away and in the mountains, well we found it a few days ago on Google, right in the center of the pedestrian area of ​​Verbania. Characteristic and very beautiful little place, in keeping with the name of the inn, not very large, with 2 rooms and about thirty seats, it is not easy to find, although in the pedestrian center of beautiful Verbania, because it is a small street with few shops and parallel to the main, busier uphill one, but is well indicated with signs, on the right starting from the main square of the town and on Google Maps. The owner Miriam's welcome was very warm and smiling, immediately putting us at ease and describing the dishes on the menu to us with her good typical cuisine, with the 4 types of polenta, the cold cuts with local cheeses and the homemade tigelle by them, so this inn can be better defined as "Polenteria e tigelleria", apologizing for having excluded from the menu the first courses they cooked until a few months ago. My wife and I tried 2 types of polenta, the "concia" with butter and melted cheeses and the one with chopped wild boar, cooked very well and soft (for those who don't know, wild boar meat is typically very tough being a wild animal and not farmed) and the polenta, as well as being very good, is soft and cooked in such a way as to make it easy on digestion, and is served in a terracotta crock which keeps it warm and tasty. We also tasted 2 of the many homemade desserts, the fabulous tiramisu and the soft (..never tried before...) meringue with caramel, also delicious, accompanying the dishes with ¼ of a good house Barbera red wine , a liter of demineralised mineral water and 2 deca coffees, for a total of €38.50, which I consider to be an excellent quality/price ratio, given the refinement of the good basic products and the excellent light and digestible cuisine. The owner was very nice and sociable during our lunch, describing in great detail the products sought and used for each dish on the menu, highlighting the local origin and their quality, she also offered us free at the end of the meal, a good typical Sardinian liqueur, Mirto, handcrafted by the mother. Coming often to the area for our leisure throughout the year and living in a nearby but less beautiful area, we will return to taste, in addition to the other polenta offered on the menu (..with gorgonzola and truffle 😋), also the good homemade tigelle, the local cured meats and cheeses and the good homemade desserts (panna cotta, various tarts, etc.) that Miriam prepares daily, I recommend it to you too, if you come to the area and want to try something special and of quality, without spending a great figure 😉.

19/01/2025: Come si può facilmente evincere dal mio profilo non lascio quasi mai recensioni sui locali in cui vado a mangiare. Stavolta ho deciso di farlo perché la cosa (a mio avviso) ha dell'incredibile! Ho 59 primavere sulle spalle, ho girato, mangiato in lungo e in largo, in Italia e all'estero. Decidiamo con mia moglie di uscire a mangiare una pizza e prenotiamo in questo locale per le 20:30 di un sabato sera. Dopo aver preso l'ordinazione, la gentile signora torna dicendoci che l'impasto per le pizze era finito! Si badi, si parla di un sabato sera, non a mezzanotte ma alle 20:30! La giustificazione è stata che l'impasto era finito perché c'era stato molto asporto. Ora io chiedo alle (gentilissime) signore vi sembra un giustificazione da dare ad un cliente alle 20:30 (ripeto) di un sabato. A che ora dovremmo venire a mangiare alle 16?Alle 18? Non lascio giudizi sul cibo (anche per questo recensisco poco) perché trovo che i gusti siano soggettivi. Voglio solo aggiungere una cosa, leggendo (quasi) tutte le recensioni fino al 2017 ho visto che si distingue molto fra il pranzo di lavoro e la cena: concordo anch'io. Pranzo spesso per lavoro fuori e le cose sono diverse da pranzo a cena. Mi permetto solo di dare un consiglio: non si può servire a cena con lo stesso passo del pranzo di lavoro. Grazie per l'ospitalità. Torneremo, tutti meritano una seconda possibilità.

24/11/2024: Prenotato per il bagna cauda day. Locale alla mano, conduzione familiare, ospitali e cordiali. Bagna cauda eccellente ed a fine pasto pere al vino con gelato, super. Locale consigliato. Pietro, Federica e Rebecca di Parma