On the occasion of Buonissima 2024, a Turin event where top chefs gather for a week in Italy’s first capital city, the dinner held at Bistrot Cannavacciuolo in Turin showcased the skilled, steady hands of Nicola Somma and the younger, energetic, idea-driven talents of Gabriele Bertoro, who grew up in the kitchens of the Cannavacciuolo Group.

The goal of the evening? To pay tribute to Piedmontese cuisine and its wines, while interspersing it with flavors from the sea, all in the signature style of Cannavacciuolo and the Bistrot’s unique approach.

The evening’s dishes were eloquent and artfully balanced, celebrated for their lightness and ingenious contrasts, such as the champagne cream with char, plankton, and radish, as well as the Spaghettone with sea urchin, almonds, and cardamom quinoa. Unexpectedly, a “non-sweet” dessert stole the show with three different ages of Provolone del Monaco paired with arugula, presenting assertive yet balanced flavors. This dish alone is reason enough to return, for both concept and presentation. In the dining room, a warmly anticipated return: Alfredo Diafano, the new restaurant manager, directing service with skill and charm.