Giampaolo Crü

For more than 40 years now, Gianpaolo Crü has been serving the finest cuts of Piedmontese meats in Via Cibrario, which is becoming more and more the street to go for local food lovers. The speciality of the house is meat sushi, the first to appear in Turin, with rice, Taggiasca olives, Tropea red onions, pistachio nuts, seirass (ricotta) and chopped hazelnut. Then come Sandrin with rocket and parmesan, Cesca with dried tomatoes and Taggiasca olives,

and Emily with burrata, liquorice and lemon zest. Not to be missed either is the hand-chopped raw veal. Pokes are made with chicken and veal combined with edamame, vegetables, quinoa, and basmati or venere rice. Here Gianduia has nothing to do with chocolate: on the contrary, it’s a creation of beef dressed with the grape must condiment cugnà, oil and toma cheese; Gioanin is hand-chopped veal served with capers, quail’s eggs, shallots and mustard; Giampaolones are hamburgers with Sicilian pecorino cheese. The beef and veal are Coalvi-guaranteed, and the Sambucano lamb, Carmagnola grey rabbit and Villanova blonde chicken are top quality too. The range is rounded off by dishes such as insalata russa, Russian salad, and a variety of aspics. Closed Mondays.

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