L'Ostu del Feramiù

Piedmont Cooked Without Nostalgia

The name is pure Turinese dialect — "ostu" for osteria, "feramiù" a nod to the city's old scrap-metal trade — and it sets the tone: this San Salvario spot, run by chef Luca Leonardi with Mario Fecchio overseeing the dining room and wine list, treats Piedmontese tradition as a living language rather than something to be revived unchanged.

Leonardi folds in his Sicilian and Apulian family roots alongside his native Piedmont, favouring clear, legible flavours and small regional producers over formality. Expect tajarin with guinea fowl ragù, cherry-onion chutney and Castelmagno, braised beef in Barbaresco sauce, and a creamy bonet with salted caramel to close.