Trattoria Zappatori

Leaving Pinerolo’s arcades behind you, a small courtyard leads into this historic trattoria housed in a 20C building which current chef Christian Milone has transformed into an elegant restaurant, retaining some of the building’s old features and combining them with a more modern decor. This is the setting for traditional Piedmontese cuisine reinterpreted with a creative twist, served on smart and elegant tableware. There’s also a chef’s table for those who enjoying watching the chef at work, while the delightful winter garden is home to a small, more intimate dining room.

• Hidden behind the porticoes, a small courtyard leads into an early-20th-century building, a historic trattoria refitted into a more refined room.
• Chef Christian Milone’s cooking keeps Piedmontese roots, then pushes details and presentation into modern territory.
• Two distinct experiences are called out by Michelin, a chef’s table for a close view of the pass, and a winter garden for a more secluded meal.

A few ingredients and preparations that the restaurant itself puts front and centre:

• Veal for vitello tonnato, cooked pink, finished with chilli caramel.
• Piedmont Fassona beef, served as a tartare.
• Plin pasta, served with broth, Besucco olive oil, and 24-month Grana Padano.
• Green pepper, used as the backbone of the sauce for long-aged striploin.
• A cheese selection paired with chamomile bread, herbs, and jam.

A modern Piedmontese tasting format, plus an à la carte that keeps classic anchors on the page.

Set menus published by the restaurant:

• Menù estratto, 4 dishes (3 savoury, 1 dessert): €100
• Menù estratto, 6 dishes (5 savoury, 1 dessert): €120
• Colazione di lavoro (Friday lunch): snack, 2 dishes from the menu, petits fours, coffee, water: €35

À la carte examples: vitello tonnato (€25), Fassona tartare (€25), plin in broth with 24-month Grana Padano (€30), green-pepper aged striploin (€35).