A bistro on the edge of San Salvario that has become the go-to spot for younger Turinese who want serious Piedmontese cooking without the formality. The dining room is tight, the walls are hung with the framed menus of decades past, and the kitchen sends out fritto misto, agnolotti, brasato al Barolo, and one of the city's best bonets.
It is also good for vitello tonnato — a hard dish to do well, since the sauce can swamp the meat. Reservations strongly recommended; the bar at the front pours interesting Piedmontese wines by the glass while you wait.