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19° award 2021
categoria: Ristoranti fino a 120€
Cannavacciuolo Bistrot Torino
Ci sono gli “ormai classici” come il tonno vitellato, piatto cult dell’Antonino nazionale, emblema di quell’arte intelligente e poliedrica del “mischiare le carte in tavola” che genera emozioni. E c’è il gioco sottile e riuscito del recupero del quinto quarto, dell’ingrediente popolare come, appunto, sono le animelle che abbracciano la ricchezza del tartufo, dando personalità estrema allo gnocco all’acqua di Parmigiano. Non manca nulla per far riuscire (benissimo) l’alchimia del piatto interattivo e sensoriale, una costante che si rincorre nel percorso. Certamente molto più di un bistrot quello affidato alla mano salda di Nicola Somma, all'ombra della Gran Madre come pure accade a Novara nel ristorante gemello, nello stabile del Teatro Coccia, dove la cucina è sovrintesa da Vincenzo Manicone, entrambe cresciuti tra le mura della moresca Villa Crespi. I bistrot seguono fedelmente la linea di una fusione contemporanea tra l'anima napoletana e quella del Piemonte (qui più sabaudo, a Novara più affine all'influsso lacustre e lombardo). Servizio e cantina impeccabili, diversi i percorsi degustazione (uno vegetariano) a 100 e 110 euro.
There are the “ormai classici” (the new classics) such as the tonno vitellato, the cult dish of the nationally-acclaimed Antonio, emblem of that intelligent and multi-faceted art of “mixing things up” which inspires emotion. And there is the subtle yet successful use of quinto quarto, and of working-class ingredients such as the sweetbreads that grab onto the richness of the truffle, giving extreme personality to the gnocco with parmesan water. The selected ingredients allow for the (successful) alchemy of an interactive and sensory-stimulating dish; a constant throughout the menu. It is certainly much more than a bistrot. It has been entrusted into the capable hands of Nicola Somma, in the shadow of his Great Master, as also occurs in the twin restaurant in Novara and in the Teatro Coccia, where the kitchen is supervised by Vincenzo Manicone. Both of these chefs were trained within the hollowed walls of Villa Crespi. The bistrots faithfully follow a line of contemporary fusion between a Neapolitan and a Piedmontese soul (here it is more Savoy, while in Novara it is more attuned to the Lacustrine and Lombardian influx). The service and the cantina are impeccable. There are various menus (one is vegetarian) priced at 100 or 110 euros.
There are the “ormai classici” (the new classics) such as the tonno vitellato, the cult dish of the nationally-acclaimed Antonio, emblem of that intelligent and multi-faceted art of “mixing things up” which inspires emotion. And there is the subtle yet successful use of quinto quarto, and of working-class ingredients such as the sweetbreads that grab onto the richness of the truffle, giving extreme personality to the gnocco with parmesan water. The selected ingredients allow for the (successful) alchemy of an interactive and sensory-stimulating dish; a constant throughout the menu. It is certainly much more than a bistrot. It has been entrusted into the capable hands of Nicola Somma, in the shadow of his Great Master, as also occurs in the twin restaurant in Novara and in the Teatro Coccia, where the kitchen is supervised by Vincenzo Manicone. Both of these chefs were trained within the hollowed walls of Villa Crespi. The bistrots faithfully follow a line of contemporary fusion between a Neapolitan and a Piedmontese soul (here it is more Savoy, while in Novara it is more attuned to the Lacustrine and Lombardian influx). The service and the cantina are impeccable. There are various menus (one is vegetarian) priced at 100 or 110 euros.
Nicola Somma
Aperto il lunedì a cena; dal martedì al sabato a pranzo e a cena
giorno di chiusura:
domenica
GLI ORARI POTREBBERO SUBIRE VARIAZIONI A CAUSA DELL'EMERGENZA CORONAVIRUS
dieci giorni in agosto
0118399893
Tonno vitellato
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