The story
In the quiet hills of Val Noce, just outside Pinerolo, Il Ciabot brings a thoughtful energy to Piedmontese cooking. Chef Mauro Agù leads the kitchen with decades of experience, working from a simple conviction: the region’s culinary heritage deserves to be respected, but also reinterpreted. The result is a cuisine that feels both rooted and alive.
The restaurant’s own words speak of “tradizione e modernità” – a balance struck not through gimmicks, but through careful technique and a deep understanding of ingredients. Each dish begins with seasonal, locally sourced produce, then evolves through precise cooking methods that preserve flavour and nutritional value. The menu changes frequently, sometimes daily, following the rhythm of the market.
Il Ciabot holds a Michelin Bib Gourmand, an award given for good quality, good value cooking. It is a fitting acknowledgment of what this kitchen does well: delivering refined, inventive plates without pretence. Tasting menus often feature game, truffles, mushrooms, and fish from sea, lake, and river – a reflection of the chef’s ability to turn simple Piedmontese ingredients into something surprising.
The setting is welcoming and intimate, a former farmhouse turned restaurant that feels like a natural gathering place. Guests are greeted by Lorena Fenu, whose experience as a banqueting manager ensures every detail is attended to. Whether you come for a quiet dinner or one of the private events the team specialises in – from show cooking to corporate lunches – the atmosphere remains unhurried and personal.
Il Ciabot is, above all, a place where Piedmontese cuisine meets modern creativity – and where that meeting feels entirely natural.
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