Dario Rista
Biography
Dario Rista vintage 1983, Canavesano di Strambino.
After high school and a few years of Agriculture (Food technology for catering) I began my career in the kitchen in 2005 as a dishwasher in Graziano Cipriano's restaurant-wine bar (in Quincinetto) with my brother Diego Rista in the kitchen, both of whom are now my partners at Magazzino 52.
My career as a chef began with: Pier Bussetti at the Locanda Mongreno restaurant*, then on Lake Garda with Riccardo Camanini at the Villa Fiordaliso restaurant*. In love with San Sebastian I continued at the Mugaritz restaurant** of chef Andoni Luis Aduriz.
After a year in Sydney, I returned to Turin to the Tre Galline restaurant, to delve deeper into traditional Piedmontese cuisine alongside chef Diego Rista.
In 2015, together with Graziano Cipriano and my brother Diego, we opened Magazzino 52.
Our cuisine is based on dishes that give new life to the classics of Mediterranean cuisine, but with particular attention to the Piedmont region. We use a lot of raw materials from local farms, supplying us directly to the Porta Palazzo market.
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