Trattoria Zappatori
Pinerolo, Italy
ā1 Star
The Experience
From Michelin Guide
Leaving Pineroloās 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 buildingās 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. Thereās also a chefās table for those who enjoying watching the chef at work, while the delightful winter garden is home to a small, more intimate dining room.
Unique Things
From Visitor Experiences
Transformation from a family trattoria to a Michelin-starred gourmet restaurant: Trattoria Zappatori was originally a traditional trattoria located in a historic underportico of Pinerolo, managed by the same family for two generations. Chef Christian Milone, a former professional cyclist, returned to the family business and elevated it to a Michelin-starred restaurant, blending historical elements with modern minimalism, including a Japanese garden outside.
Unique culinary approach combining tradition and creativity: The restaurant offers a dual kitchen conceptāone side dedicated to classic Piedmontese dishes like ravioli del plin and vitello tonnato, and the other side ("gastronavicella" menu) allowing Chef Milone to express his more creative and innovative culinary ideas. This balance between tradition and innovation is a hallmark of the dining experience.
Artisanal and original tableware and atmosphere: The dining experience is enhanced by minimalistic yet original and handcrafted plates, cutlery, and linens. The interior mixes vintage furniture and objects with a refined modern style, creating a unique ambiance that respects the trattoriaās popular roots while embracing contemporary aesthetics.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Trattoria Zappatori in Pinerolo are:
Raw shrimp: Featured in a signature dish paired with green walnut and covered with a diverse array of wildflowers, showcasing a creative and floral approach to Piedmontese cuisine.
Green walnut: Used alongside raw shrimp in the signature dish, highlighting local and seasonal produce from the region.
Wildflowers (including agastache, dahlia, nasturtium): About 70 varieties are used to cover the shrimp and walnut dish, emphasizing the restaurant's connection to nature and the tradition of "woods to table" cooking.
Herbs and flowers from local producers: The restaurant collaborates with local herb and flower growers to incorporate unique flavors and revive forgotten aspects of Piedmontese cuisine.
Ingredients from the restaurantās own farm: Many classical Piedmontese specialties are made using ingredients produced on their farm, reflecting a farm-to-table philosophy and regional authenticity.
These ingredients are significant as they represent a blend of traditional Piedmontese culinary roots with innovative, nature-inspired presentations, emphasizing seasonality, locality, and a creative twist on classic dishes.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Tasting Menu: ā¬180 (6 courses), ā¬220 (8 courses)
Signature Dishes
- Blue Lobster: ā¬95
- Risotto alla Tartufata: ā¬45