Where tradition and creativity meet
Just steps from Porta Romana, in a welcoming atmosphere over different levels, true connoisseurs of taste can find their ideal destination. The secret behind the All’Origine restaurant is its chef, the young Torinese Fabio Titone who, thanks to a long experience in Michelin-starred restaurants, combines tradition with an accurate selection of the featured ingredients, research and innovation. The menu, inspired by the Italian culinary tradition is small, curated and changing on a seasonal basis and enhanced by two tasting menus. Highlights include Chianina beef tartare on a oroasted ossobuco with balsamic vinegar caviar and Parmigiano ice cream, dried Vialone Nano Risotto IGP Produzione Artigianale Az. Melotti with saffron gel, gorgonzola cheese and flambe prawns or sous-videduck filet with orange flavoured-honey and figs.
A tribute to innovation
The ‘fil rouge‘ to the culinary offer is the use of innovative techniques, creative savoury and sweet pairings, the use of chlorophylls, smoke flavourings and infusions. In full respect of the Italian tradition, egg and bronze-extruded pasta, bread, ice cream and desserts are all handmade, while particular attention is given to fish, always freshly caught, which can be selected by the counter. Otside sets are available during the warm season.