The story
Hidden beneath the porticoes of Pinerolo’s historic center, Trattoria Zappatori is the domain of chef Christian Milone. Here, modern cuisine finds its footing in an older truth. “Nature creates,” Milone says, “we are at the service of nature.” That conviction earned the restaurant a Michelin star, an award that recognizes not just technical skill but a coherent vision.
The dining room, redesigned in 2021 by Alessandra Pollifroni, draws its character from the surrounding woods. Natural materials, shifting shadows, and a deliberate simplicity create a space that feels both timeless and attentive. It is a place where man and environment are meant to reconnect.
The menu mirrors that philosophy. Milone offers two paths: the “Menù 1975,” a tribute to his origins, and the “Materie prime” menu, built around one or two core ingredients. The 1975 menu includes dishes like vitello tonnato with chili caramel, peppers in bagna caöda with 100% dark chocolate, and hand-shaped agnolotti (i plin) in a broth infused with boiled meat and cultivated mushrooms. A long-aged sous-vide fillet with green pepper sauce rounds out the savory side.
The “Materie prime” menu lets guests choose from trout, saffron, or a full exploration of salad greens. Each ingredient yields three or four courses, and the entire table shares the same degustation. Wine pairings range from local Piemonte labels to selections from across Italy and the world, with non-alcoholic options available.
On Fridays, a “Colazione di lavoro” offers a more casual lunch — two courses from the 1975 menu, small pastries, coffee, and water — for €35.
Whether you sit down for the full six-course tasting or a weekday lunch, Trattoria Zappatori delivers modern cuisine that never forgets where it comes from. The star is earned, but the soul belongs to the land.
Recognition
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Details
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