Claudio Campanile, born in Turin in the San Salvario area, has been a chef for 23 years and has also been the owner of “Fucina Ristorantino” for 12 years.
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 anchovies with green sauce
Piedmontese tartare with fine herbs, Raschera fondue, crispy onion and pumpkin seeds
FIRST
Carnaroli risotto from the Principality of Lucedio with sausage, chard extract, sour shallots and roast gravy
SECOND
Pork loin cooked at low temperature and sautéed in a pan with mashed potatoes and its juices
SWEET
Creamy zabaglione with bitter coffee sauce and cornmeal crumbs
COFFEE
Fixed menu at €30
ENTERTAINMENT
Tombola
