Page 56 - Mediterraneo e dintorni - nr 15

ting from the Risorgimento room - pre- ces, decayed over the years, have been from mirrored slabs to decorations in
ferred by Cavour - with the frescoes of redeveloped thanks to the inclusion of gold leaf, to baroque architectural prin-
1875, have been maintained in the featu- contemporary visual languages. As is ts, to eighteenth-century porcelain.
res and furnishings, enhanced through a known, Turin is a laboratory of crea- The journey between taste, history and
rigorous restoration. Particularly care- tivity: the “Cambio” could not remain excellence does not end here. The Del
ful is the search for materials: such as the immune from the desire for exploration, Cambio restaurant has a wine cellar
precious white marble from Prali, used a contamination that resides in its ar- with more than 20,000 bottles and over
to reconstruct the tables of the entrance tistic DNA: internationally renowned 2200 highly selected labels. Which di-
and pave the newly built staircase. The masters were questioned and they re- shes do you combine these wines with?
techniques adopted are also traditio- plied yes. To the great classics of Piedmontese
nal, from the gilding with gold leaf of Izhar Patkin, Martino Gamper, Mi- cuisine such as vitello tonnato, the ine-
the boiserie to the polishing of mirrors chelangelo Pistoletto, Pablo Bronstein vitable agnolotti or Cavour rice or Fi-
and chandeliers. On the back, under and Arturo Herrera have agreed to put nanziera del Cambio. This tradition is
the original eighteenth-century vaults, themselves at the service of the project, kept more alive than ever and updated
the previous rooms have been united creating specific interventions that dia- without losing its soul by the chef Mat-
in a space of greater scope. These spa- logue with the languages of the past: teo Baronetto.

- Quintarelli e Dal Forno - i sapidi Porto, Madera, Sherry. Con qua- mantenuta più viva che mai e ri-
e longevi bianchi della Cantina di li piatti abbinare questi vini? Ai attualizzata senza perdere la sua
Terlano. grandi classici della cucina pie- anima dallo chef Matteo Baronet-
Per finire, un omaggio al passato montese come il vitello tonnato, to. Non ci sono parole per descri-
di questo locale con i grandi li- gli immancabili agnolotti o, anco- vere la prelibatezza di questi piat-
quorosi che hanno fatto la storia ra, il Riso Cavour o la Finanziera ti; ne bastano due, le più naturali:
del bere a partire dal Settecento: del Cambio. Questa tradizione è “Buon appetito”.

riStoraNte
deL CaMBio
piazza Carignano, 2
Torino
www.delcambio.it

Mediterraneo e dintorni - 54