Osteria Nuova believes that diversity is a fundamental value, understood as respect for our roots and openness to the future. Our philosophy is to keep Piedmont's food and wine culture alive, choosing local products and small producers committed to authenticity. Over the years, the cuisine has been enriched by foreign influences, but often at the expense of tradition: today, it's common for a young Piedmontese to be more familiar with Asian dishes than their own. That's why we enhance local classics with modern techniques, lightening their textures while preserving their flavors. Every day, we hand-prepare stuffed pasta, tajarin, gnocchi, and breadsticks—the chef's true passion.
Metti Torino a cena
la cena a 4 mani
Friday, October 24 – 8:00 PM
Dedicated menu:
APPETIZER
APPETIZERS
Lightly smoked salmon trout ingot, thyme-infused chestnut cream, puffed skin and trout roe hollandaise sauce
Chef Andrea Alfieri
Poached egg, porcini mushrooms, and Maccagno del Biellese fondue
Chef Stefano Biavaschi
FIRST COURSES
Liquid pecorino ravioli, hand-grilled lamb ragù, and crispy artichokes
Chef Stefano Biavaschi
Risotto with confit onions, duck foie gras, and Passito di Caluso jelly
Chef Andrea Alfieri
SECOND
Venison sirloin with rose, red fruit base, caramelized late radicchio, Jerusalem artichoke puree with salted butter and vanilla
Chef Andrea Alfieri
PRE-DESSERT
DESSERT
Gianduia and persimmons
Chef Andrea Alfieri
The price is €80.00 per person
Cover charge, water, 4 glasses of paired Piedmontese wines and a dessert wine included
