Goustò Piedmontese cuisine sabauda in Turin

[yasr overall rating size="medium"]Goustò Torino: review of a dinner tasting of Piedmontese sabauda cuisine in the restaurant at Porta Palazzo.

Restaurant Goustò in Turin

Overlooking the most multi-ethnic market in Turin, a stone's throw from the Porta Palatina, the Duomo and the Palazzo Reale, the restaurant Gousto is the right place if you want to taste the typical Piedmont cuisine with a view on one of the most characteristic and authentic corners of the city.

Here is my review of a dinner tasting in this restaurant of Piedmontese cuisine sabauda in Porta Palazzo to which I participated together with the girls of the group Travel Blogger Italian.

Piedmontese cuisine sabauda

First of all, what exactly does it mean Piedmontese cuisine sabauda? "Our cuisine is typically Piedmontese – explains Raffaella, the owner, – but with incursions in the neighbouring regions of Liguria, Val d'Aosta and Savoia, in France, from which we draw ancient recipes, products of the territory and heroic wines, that is coming from vineyards of high altitude. "

The room is not large, a few tables in a bright room, but has the plus of a large dehors under the arches of the historic Galleria Umberto I where you can eat outdoors, but still sheltered from the summer dog or from the sudden bad weather. The restaurant Goustò is in fact housed in the splendid palace of secentesche origins that was the seat of the first hospital of Turin, of which remains trace in the historical Farmacia Mauriziana, dating back to the 1500s and still operational.

Assaults of Piedmontese appetizers

They open our dinner to discover the ancient regional flavors a round of tastes of appetizers that more Piedmont can not be. Let's start with tasty anchovies with peanut sauce on bread sails and tunaed calf "to the ancient way", according to a recipe of the '700. The sauce in fact is simply based on capers, anchovies and eggs, therefore without tuna, ingredient at the time little known and even less used in the Paduan kitchens.

It is then the turn of a quenelle to tartare beat to the Piedmontese cattle knife, that as all the meat served in the local comes from a Macelleria Coalvi, that is adherent to the Consorzio di Tutela della Razza Piemontese that guarantees the local origin and the high quality, accompanied by chips and cream of Grana, reduction to balsamic and green oil to parsley.

To follow, theEgg cooked at low temperature with whims of goat and asparagus of Cantavenna that arrive directly from the field to the kitchen of Goustò without intermediate steps.

Erotic wines

A worthy accompaniment of the various courses is a Avanà "Garbin" DOC, a fresh and fruity red from the farm of Croce Andrea di Chiomonte, in Val di Susa. A geographical area a short distance from Turin, from which there are also other labels of a wine card that prefers heroic and extreme wines, i.e. produced by high altitude vineyards of Val di Susa or Val d’Aosta, often arranged on terraces and strictly handmade.

As the first, we taste the excellent Plin Agnolotti on red wine sauce and butter and Rabaton of Seirass, a typical recipe of low Piedmont, in particular of the Alexandrian, that I recommend to try because, as well as delicious, it is not always easy to find them in the menus of Turin restaurants. These are large homemade dumplings based on ricotta (seirass, in fact), orthics and field herbs, jumped into mountain butter and sage. A perfect dish for vegetarians.

By the way: in the kitchen of Goustò there is always great attention for those who are gluten intolerant and never miss proposals for those who do not eat meat, always respecting the seasonality of ingredients and raw materials.

Another dish that is not easily found in the menus because of the long run, and that therefore it is worth enjoying here, is the pork cheek cooked at low temperature, which melts practically in the mouth, so soft, after an eight-hour cooking followed by a marinade in the beer, with contour of potatoes, apples and mustard in grains.

To sweetly close our tasting of Piedmontese cuisine sabauda from Goustò, nothing better than a cream cooked in the ancient way, that is how our grandmothers did it, with egg whites instead of fish glue, served with biscuits and homemade meliga syrup. But there is also the alternative version with the ♪, the sweet cherry liqueur also sung by the Piedmontese Paolo Conte.