Opera

Chef Stefano Sforza's cuisine is clean, precise, and focused on flavor. It's the result of years of refinement that has reduced dishes to their essentials, streamlining them, leaving only the essential ingredients and flavors that express the chef's exact philosophy. Throughout his offerings, both on the menu and in the tasting menus, the underlying theme is local ingredients. Starting with the vegetables, always purchased from trusted farmers or grown directly in the garden of the Cometto family farm in Chieri. The ingredients are selected from local producers and from authentic markets, such as Porta Palazzo in Turin, the largest open-air market in Europe, featuring real farmers with their own produce, where the provenance is easily traceable. In addition to the à la carte menu, Stefano offers two menus, one of which is vegetarian, but which, by his own admission, isn't exclusively for vegetarians. Quite the opposite. The key to this choice lies in the chef's particular identification with vegetables, and he finds that playing with all the cooking methods and textures of a zucchini or an eggplant opens up a remarkable variety of flavors. This menu is for the more curious, for those who want to go beyond the concept of vegetables and appreciate all their potential developments without being tied strictly to familiar flavors. The other menu takes inspiration from the restaurant's name. "Opera" is the chef's free rein, his manifesto. It combines traditional flavors with spicier and citrusier ones, lending a subtle Asian touch.