Teo Prandi's philosophy is based on three principles: authenticity, research, and harmony. For him, cooking is never a purely technical exercise, but a cultural and human act that begins with a profound understanding of the ingredients. The product is always at the center, carefully selected and treated with respect, enhancing its essence without ever distorting it.
Alongside this essential approach is a desire to experiment: travel, reading, and encounters are constant stimuli that translate into dishes that combine the memory of Piedmontese flavors with international influences. His cuisine engages with art and aesthetics, believing that beauty is an integral part of the gastronomic experience.
In every dish, Prandi seeks a balance between roots and innovation, between concreteness and imagination: a gastronomic tale that excites and at the same time restores authenticity.
Metti Torino a cena
la cena a 4 mani
Friday, October 24 – 8:00 PM
Dedicated menu:
APERITIF
Chef Teo Prandi
Bra sausage, peanut butter and Cantonese peanuts
Porcini and Béarnaise
Rosemary, parmesan, and high-mountain wildflower MieMole
APPETIZERS
Chef Alessandro Billi
Dark Onion
Onion in double consistency, smoked herring, thyme, pepper and fleur de sel
FIRST
Chef Teo Prandi
Barilla BRONZE Pasta with Tuna 2.0
Tomato, tuna belly in oil, caramelized onion, katsoubushi and parsley oil
SECOND
Chef Alessandro Billi
Piedmontese Mixed Boiled Meats, Between Home and the East
4 cuts, 7 spices and 3 sauces
PRE-DESSERT
Chef Teo Prandi
After Eight
Pancalieri mint mousse, Ecuador dark chocolate sorbet 82%, Fisherman
DESSERT
Chef Teo Prandi
Red miso brownies, hazelnut ice cream, and black truffle“
SMALL PASTRY SHOP
Selection of our final pampering
3 glasses of wine pairing:
The Other Pious Caesar 2024
Dolcetto Roddolo 2017
Barolo Chinato Pio Cesare
The price is €75.00 per person all inclusive
