Convivium

Tonno, puntarelle, basilico e acciughe. Vino Rosso Unicus, prodotto da Cascina Martina, Cumiana @azienda_agricola_martina Ottenuto da uve Nebbiolo, di color rubino, è corposo e ben strutturato, con tannini vellutati e un finale lungo e persistente. Casa Amélie Via Carlo Ignazio Giulio, 4/b Torino Tel. +39 011 521 1579 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/piemonte/torino/casa-amelie Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

Spaghetti Bossolasco, crema di pomodori infornati e maggiorana. Tutta la bontà di un semplice spaghetto al pomodoro... Verdicchio di Matelica doc Valbona 2024, integralmente prodotto e imbottigliato da Cantine Belisario, Matelica @cantine_belisario Ricco di profumi di acacia e ginestra, al palato è fragrante, sapido, abbastanza caldo, fresco di acidità e di buona struttura. Casa Amélie Via Carlo Ignazio Giulio, 4/b Torino Tel. +39 011 521 1579 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/piemonte/torino/casa-amelie Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

Casa Amélie is the restaurant of Guido Perino, a chef with a prestigious track record. The restaurant, named after what was once the chef's beloved dog, is centrally located in Turin, with convenient multi-story underground parking just a stone's throw away. The 24 covers are spread over two floors, featuring different atmospheres. The upper room is clear and bright. An iron staircase leads to the lower hall, characterized by exposed brick and stone. Casa Amélie is the dream of an enthusiastic, motivated and somewhat dreamy chef that has become reality. Guido Perino's is a contemporary seafood cuisine, made up of clean dishes in which nothing is left to chance, with the intention of enhancing the main ingredients by making them stand out with a few simple combinations. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment: