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Bollito Piemontese… Chef: Gianni Lubatti Osteria del Borgo @osteria_borgo_carru

Siamo a Carrù non potevamo farci mancare sua maestà il Bollito misto con le sue salsine. Il Bollito misto alla piemontese, piatto simbolo del locale, cucinato tutto l’anno e servito in sala al carrello accompagnato dalle sette salse: bagnetto verde, cognà, salsa piccante, salsa all’aglio, salsa di rafano, salsa del Borgo, salsa rubra casalinga. La carne utilizzata è esclusivamente di razza piemontese di allevamenti limitrofi al paese; per buona parte dell’anno si utilizza il blasonato Bue di Carrù. In accompagnamento, purea di patate e carote lessate. Osteria del Borgo Tipologia del Locale: Trattoria Via Garibaldi, 19 Carrù (CN) T: +39 0173 759184 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/piemonte/cuneo/osteria-del-borgo Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

La Cloche 1967 - Torino











The restaurant La Cloche 1967 is a very well known restaurant in Turin since 1967 when Nino Bello and his wife Rosa opened a small restaurant with about twenty seats, on the slopes of the hillside.
The Cloche, whose name was suggested by his friend Armando Testa, soon turned out to be a winning bet, a reminder of the times, with the flavours of his native Monferrato, which was just a few minutes from the centre of the Piedmontese capital.


Preceded by a corner with a collection of the most representative photographs of the history of La Cloche, with the countless famous people who have visited it, the main room has large windows overlooking the green hill, an impressive sloping wooden roof and walls in warm colors.


La Cloche 1967 Restaurant, reopened in 2017 after a long closure, then held back by some turnover at the stoves, is now presented as an address of great suggestion, both for the beautiful location and for the valid proposal of cuisine. The very young Chef Alessandro Bonzano has decisively taken on the responsibility of the gastronomic offer launching a line of classic menus made with a sure hand and with ingredients of absolute quality and finding an excellent balance.












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