And we had some good ones. Instead of keeping the best for last, and boring you with the rest of the stuff, I decided to start with the Crème de la crème, and bore you later. There’s a method behind this madness. Although I do have another top food experience in Turin that’s not a restaurant. I wont spoil it for you, but it rhymes with “Mood Tour”. The second best Mood Tour we ever took.
Sometimes you feel it in your gut as soon as you walk in. You just know this will be a good one. I havent felt that in any place in Turin, other than at L’Acino. You are in the presence of greatness. Not to mention surrounded by good looking people, so obviously we felt belong (how many times you’ll use this joke Ziggy?).
The elderly, energetic mom/pop owners greet you like family. He masterfully runs the front, while she runs the kitchen like a well oiled machine, and brings out the magic on a plate. I’m only in my late 40’s (54 to be exact) and I wish I had this kind of energy. One minute he’s welcoming, another minute he’s taking orders, and before you know it, he’s hovering right above us looking for the perfect red for table 5. Its like there were three of him. Last time I said that, I discovered there was actually a twin helping out in a Paris joint.
Finally tried the famous Cherasco snails. Snails farmed in a city called Cherasco in the Langhe. Dont even recall seeing them on the menu at the great La Torre in Cherasco 10 years ago. I was surprised by the way they were served. Unlike any escargot I ever had. The snails are meatier, but its more of a sum of all parts kind of dish, with the tomatoes, garlic and plenty of spices.
The onion was an even bigger revelation. Stuffed with perfectly spiced sausage and with that cheese sauce, a brilliant combination. When chief onion hater Mrs Z, eats onion, it must be very special. Another such onion saw similar fate in Serravalle Langhe. When you see a stuffed onion in Piedmont, pounce.
Beef braised with red Roero (Beef Stracotto Al Roero) and expertly cooked potatoes was just solid comfort food. Satisfying, albeit familiar. The Tajarin with ragu was less familiar. While I had plenty of Tajarin with ragu, this one had sweeter oomph to it, in a very satisfying to the palate kind of way. Owner (Didnt catch his name. “Fabio” according to Google AI which I dont trust) said its from the carrots.
All washed down with excellent Barbera by the glass. Surprisingly we appreciated and enjoyed Barbera more than Nebbiolo on this trip. The only negative to some, not so much to me, was two sittings, and requiring reservations (including via email) weeks in advance. A bit of a victim of its own success and fame. Considering the many accolades, being surrounded by locals was a surprise, a refreshing one. Go!
L’Acino – Via San Domenico, 2/A, Torino
Eating With Ziggy 