Claudio Campanile nato a Torino in zona San Salvario, cuoco da 23 anni e da 12 sono anche il titolare della “Fucina Ristorantino”.
The restaurant offers a cuisine that I define as extremely dynamic “market”, as I deal with the purchase and selection of raw materials on a daily basis and based on that we formulate the à la carte menus for our guests.
We have a very short menu that changes every day for lunch and every two weeks for dinner, this allows us a great synergy with the seasonality of the products, not only agricultural but also fish, with the suppliers and with the environment that surrounds us.
My collaborators and I do our utmost to work in an ethical and sustainable way. We respect the raw materials to the maximum and try not to ruin the work of our suppliers.
Our mission is to try to make our guests eat something healthy and sustainable at an acceptable price in a welcoming environment.
Dedicated menu:
APPETIZERS
Cantabrian Sea anchovies in green sauce
Russian Salad
Veal cooked in pink with tuna sauce and caper flowers
FIRST
Carnaroli risotto with pumpkin, sausage and Raschera fondue
SWEET
Bonet with caramel and amaretto powder
Cost of dinner: €25
Cover charge and drinks not included
