The taste’s triumph is achieved when PIEDMONT meets SICILY.

The raw ingredients and their historical culture provide us a great support, thus a genius starting point for the conceptual idea of having a high quality cuisine.

Our dishes are based on the studies of tradition, research of simple and genuine tastes which are often forgotten by the big restaurants chains and also based on a creative and balanced cuisine which slogan is the freshness of our products.

Sabaudo as a Sabaudo must be... Tajarin (40 yolks) with Cards of Nice Monferrato and Fondue, knife-cut Fassona's meat with Acciuga's mayonnaise and crispy leeks of Cervere, Cherasco Snails, Finanziera, Veal brain in Hazelnut pancake, Veal cheek braised with a rigid regard for dry pastry (Baci di dama, Brutti ma buoni and Viola Meringues) always at Your disposal.

Siculian as insticts and memories... my Eggplant caponata, pasta with sardines, Fave & Codfish, Spaghetti alla Carettera with salted anchovies of Sciacca, red Shrimp or dirty Sepia or Squid of Mazara del Vallo; Cassata or soft Almonds with Indian Fig juice as dessert.

Our guests like to know that our bread, bread sticks and pasta are rigorously prepared at home.

Gianna carefully prepares our biscuits and follows all the preparation stages ofour desserts; sometimes a simple biscuit can really make a difference.

Garamond s.a.s. di Nicosia Santo Angelo & c. - via Pomba 14, 10123 Torino - partita iva 07722390015 - Tel. +39-011-812.27.81