OSTERIA RABEZZANA

The real news - in addition to the opening of the wine bar in the heart of London in 2014, called Enoteca Rabezzana ER - was, however, in the November 2016 inauguration of the Osteria, in the basement. Franco Rabezzana has here studied a dynamic, unexpected, stimulating proposal. From 18.30 onwards you can taste the aperitif: cutlery prepared by chef Piero Pulli with local products such as cheeses and salami, bra sausage, but also tempur vegetables, special bruschette, all served at the table and accompanied by excellent wine glasses . For lunch and dinner is also open the restaurant with a series of proposals that vary with the seasons, revisions of Piedmont cuisine with a touch of internationality (the chef has also worked in Montecarlo): we find the pansotti with asparagus with fondue and stracchino, The polenta molasses with marinated calf marc salted with salt flour; The anchovy anchovies; The rabbit to the ligurian. On Friday and Saturday is the main fish: tris of appetizers, lemon noodles and turnips with clams, mussels and raw oysters, merlot pancakes, is one of the menus offered. At midday, salads are spilled, like cous cous with vegetables and citrus. The cakes are also delicious, including the Castelmagno brulée creme with gianduia mousse and the morbid berry and made of ginger. If wine is a 'serious thing', the Osteria Rabezzana also wants to be 'conviviality': do not miss themed events such as tango, art, and books (full calendar on Facebook). The restaurant finally joins The Fork and Deliveroo. In the program there is the structuring of a specialized catering and a greater collaboration with the adjacent pastificio Giustetto. The dèhors have been confirmed for the summer