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Scannabue Caffè Restaurant

Territory, research and taste in a single winning formula.

If you are looking for a bistro with young and casual taste that will please your palate with a modern take on traditional dishes, paired with excellent wine, here is the solution: Scannabue.

Located in Largo Saluzzo, San Salvario, in the pulsating heart of Turin’s nightlife. A neighborhood that until a few years ago nobody would have bet, but today many people say that it was Scannabue who gave new life to this area, turning it into a center of attraction for people of all ages.

The restaurant seems to be like one of the most traditional French bistro: the simple interiors, mainly made of dark wood, alternate with the zinc tables and the white and green colors of the walls, simple but impeccably treated. The feeling is that of a familiar place in hand, in which you already know what you will find: kindness, attention to detail and unexceptionable quality. A true paradise for gourmets who love the pleasures of dining understood as conviviality and gluttony.

Let’s move on to the undisputed star of this bistro, the food. The raw materials are selected among the producers of excellence of the territory and not: the biological flours of the Mulino Marino (with which they prepare an excellent home-made bread), fish personally chosen by the Gallina fishmonger, historical bank No. 2 of the market fish of Porta Palazzo, the meat of the historic butcher Martini di Boves, the wide selection of Franco Parola cheeses and of course fresh and seasonal vegetables.

The menus fully describe the style of gourmet trattoria that is the identity of Scannabue. Straddling tradition and modern gastronomy. So we find the delicacies of the Piedmont area, which give life to a unique and varied: from the first home-made and hand-pulled as it once was (tajarin, agnolotti, plin etc.) passing through the Brandacujun Ligurian dish made with dried cod and potatoes, rabbit tuna in the old-fashioned way of Monferrato, Bisalta lamb with aromatic herbs with mountain potato puree and Marsala duck breast on hazelnut purée and steamed beetroot, arriving to the traditional braised and roasted tradition Piedmontese.

In short, whether it is a lunch or a dinner, rest assured that your palates will thank you for having passed by Scannabue and can’t wait to come back to taste another tasty dish.

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