The story
Consorzio was born from a thirty-year friendship. Pietro, who grew up in the Asti countryside with a concrete sense of flavour, and Andrea, whose family cooking blends Turin traditions with wider influences, decided to open a place of their own. As they put it: “We’ve known each other for more than thirty years. Shared friendships, evenings together, the stadium to watch Torino, good wine and quality food. Work was changing, we needed to grow – the choice was simple: open our own place.”
The restaurant defines itself clearly: it is not a classic trattoria, nor is it fine dining. It is simply a place where you eat and drink well, with carefully chosen products and professional service that never feels stiff. This straightforward philosophy has earned Consorzio a Michelin Bib Gourmand for 2026, an award that recognises good quality, good value cooking – a perfect match for a kitchen that aims to do things well without complications.
The kitchen starts with the raw ingredient. “Partiamo sempre da lì: dalla materia prima. Poi viene tutto il resto.” (We always start there: from the raw ingredient. Then comes everything else.) This principle guides a menu rooted in Piedmontese cuisine, but open to evolution. The cooking respects tradition without being nostalgic, using seasonal ingredients from attentive supply chains. Over time, contributions from chefs with different backgrounds have brought elements of southern Italian cooking, as well as techniques from French and Japanese cuisine – always without losing coherence.
The menu changes through the year to follow seasonality, but its identity remains constant. “Non ci interessa stravolgere. Preferiamo migliorare poco alla volta.” (We are not interested in overturning things. We prefer to improve little by little.) The result is dynamic yet recognisable: a contemporary take on Piedmontese tradition that lets the ingredients speak, served in a setting where warmth and professionalism meet.
Recognition
Details
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