Travel Reference
In-Depth Information
same care and attention into ice cream production as oenologists put into wine. Long
queues testify to a burgeoning legend.
Alberto Marchetti
ICE CREAM
€
(
011 839 08 79;
www.albertomarchetti.it
; Corso Vittorio Emanuele II 24;
noon-11pm Tue-Sat,
11am-10pm Sun)
Riding in the slipstream of the Grom ice-cream phenomenon, Alberto
Marchetti is a master of quality, managing every part of his ice-cream making process,
from fruit selection to the type of milk used. Better than Grom? You decide.
Brek
BUFFET
€
(
www.brek.com
; Piazza Carlo Felice 18; buffets from €10; 8.30am-11pm)
Only Italians could take
'fast food' and make it both credible
and
edible. Brek is a small self-service restaurant
chain where you can pick up fresh pasta, pizza, sausages, salads and desserts. Inside, the
ambience is far from plastic. Indeed, you might even be inclined to linger awhile in the
plant-bedecked outdoor courtyard.
L'Acino
( 011 521 70 77; Via San Domenico 2A; meals €30-35; 7.30pm-midnight Mon-Sat )
Half a dozen
tables and a legion of enamoured followers mean this inviting restaurant is hard to get in-
to. Book ahead or arrive on the stroke of 7.30pm (it doesn't open for lunch) if you want to
get your taste buds around snails, tripe and beef stew cooked in Roero wine. Overtures are
provided by classic Piedmontese pasta staples.
PIEDMONTESE
€€
È Cucina
OFFLINE MAP
(
www.cesaremarretti.com
;
Via Bertola 27a; meals €20-30)
Here's an interesting Torinese culinary
concept: haute cuisine at everyman prices. The meals at this sleek restaurant are courtesy
of Bolognese chef Cesare Marretti and his creative scope is breathtaking. There is no prin-
ted menu; waitstaff will merely tell you it's a
sorpesa
(surprise). You pay for the number
of courses you consume.
It's impossible to list or rank the pot-luck dishes. Bank on artichokes with prawns, egg-
plants overlaid with avocado cream, pears atop salmon, and plenty more.
FUSION
€€
