Fratelli Bruzzone

The story

Fratelli Bruzzone Turin: Bib Gourmand Piedmontese Trattoria

Fratelli Bruzzone

On Via Maria Vittoria in Turin, Fratelli Bruzzone runs a trattoria rooted in the traditions of Piedmontese cuisine. The restaurant is recognized with a Michelin Bib Gourmand, a nod to its commitment to good quality, good value cooking that stays true to the region.

The kitchen focuses on seasonal ingredients from local producers, transforming them into the classic dishes of the Piedmontese repertoire. The menu is a testament to this, featuring antipasti like vitello tonnato—veal roasted until lightly pink and served with a bold homemade tonnata sauce—and insalata russa con tonno, a Russian salad made with farmers' vegetables and a secret chopped blend. A giardiniera della Ramat follows a century-old recipe from the Susa Valley, preserved in a red pickling liquid with mountain spices.

Pasta is made fresh daily, using eggs and stone-ground flour from Mulino Bongiovanni. The signature agnolotti Fratelli Bruzzone—the classic "gobbo" (hunchback) agnolotti—have been praised by La Stampa as the best in Turin. The family recipe, passed down for over a hundred years, calls for a thin sheet of pasta enveloping a rich filling of Piedmontese meats roasted for three hours, Parmigiano Reggiano, spinach, and nutmeg. They are served year-round with three sauces: sausage ragù, butter and sage, or alla piemontese with a small glass of Barbera. The tajarin, hand-cut with a knife, aim to evoke the Sunday pasta of a grandmother's kitchen.

Second courses include trippa alla moda di Moncalieri or trippa monferrina, depending on the season, both boiled for hours until tender. Arrosto di vitello e brasato features noble cuts of Piedmontese beef, with the roast cooked for three hours and the braised meat marinated for 24 hours in red wine, bay leaf, and cloves before a slow, gentle cooking.

Desserts are made by chef Martina Bruzzone, offering classics like bonet (a caramel cream with chocolate and amaretti), panna cotta with semi-candied seasonal fruit, and crostate made from grandmother Anna's recipe. The tiramisù uses a single-origin yellow cathuai coffee, and ghiacciolini (ice pops) come in 100% fruit or coffee versions, served with fresh whipped cream.

The restaurant also operates as an enoteca, with a selection of the best wines from Piedmont. For those who prefer to dine at home, a delivery service brings favorite dishes directly to the door.