When PIEMONTE meets SICILY, the triumph of taste is born

The raw ingredients and their historical culture offer us great support and therefore an excellent starting point for the concept of high gastronomic cuisine

Our dishes are based on the study of tradition, on the search for simple and genuine flavors often forgotten by the large catering chains.

Savoys as a Savoys 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 bread, bread sticks and pasta are strictly homemade.

Gianna carefully follows our biscuits and the various stages of preparation for our desserts, sometimes a simple biscuit can really make a difference/em>.


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