Chef Marcello Trentini is innovative, intent on correcting perceptions that the cuisine of Italy's Piedmont region is heavy and old-fashioned. His combinations of sweet and savory, meat and seafood, and textures smooth and crunchy serve his purpose well. There is nothing stodgy about this chef's approach to cooking!
When my husband and I opted for the five-course tasting menu featuring Chef Trentini's personal interpretations of the region's traditional specialties, we received completely different takes on the same subject.
While I enjoyed a lightly flavored veal alla Cavour, my husband sampled local prosciutto DOP di Cuneo...and so it went. My hands-down favorites: the first bite of the meal, a sweet macaron filled with pate and topped with a slice of truffle; a warm "salad" of rabbit with hazelnuts and more truffles; and Passion Lives Here, a dessert construction of almond cream, dark chocolate, and an espresso cookie on a passion-fruit sauce.
We are sometimes stumped when forced to choose from an enticing lineup of antipasti, primi, and secondi--just too much food. With the tasting menus at Magorabin, problem solved. Portion sizes are perfect for sharing a bite or two across the table and ideal for doing what is intended, tasting.
If you appreciate culinary flair, and new flavors and combinations, try Magorabin next time you are in Turin. The intimate atmosphere, attentive and professional service, and beautifully presented dishes make for a delightful evening!