A Region at the Head of the Table

Alfredo Russo
Dolce Stil Novo Via San Pietro, 71 - Cirié (TO)
Tel. 011.921.11.10
e-mail: rist.dolcestilnovo@libero.it
www.dolcestilnovo.it
Closed Mondays, Tuesdays through Saturdays
at lunch, Sunday evenings
The Chef
Alfredo Russo.
Born in Turin, on 10 April 1968.
Alfredo Russo was very precocious in discovering
his vocation: When he was just
thirteen years-old, he developed a passion
for cooking and enrolled in hotel school.
Upon the completion of his studies, he
worked in three different restaurants in
Piedmont, all of which had received a
Michelin star. At the end of the ’90s, he
decided to strike out on his own, opening
the Dolce Stil Novo together with his wife.
After just three years, he was awarded the
Michelin star and included among the
Jeunes Restaurateurs d’Europe. Two
recent successes: the Dolce Stil Novo was
chosen to organise the gala dinner for the
visiting Olympic committee in the city of
Turin, and Alfredo Russo was named the
best young chef of the year in the 2004
edition of the Espresso guide.
What he says about himself
“Every day we prepare various kinds of
fresh bread to accompany the dishes on the
menu; our cheeses come from mountaingrazed
animals in the nearby valleys; most
A STROLL THROUGH
Cirié: the centre with Via Vittorio Emanuele II,
which was Via Maestra during the Middle
Ages, and divides the village and its districts
in half. The Provana tower and the facades of
several stately buildings bear witness to the
town’s medieval past. Also noteworthy are the
dome of San Giovanni Battista and the
Palazzo D’Oria.
of our vegetables, fruit, and aromatic herbs
are organically and naturally grown in the
garden of the restaurant; and all our fresh
pastas and desserts are artisanally produced
in the restaurant kitchen. I’m innovative in
my cooking, and have an unmistakable taste
for games and surprise – one of the most distinctive
features of the New Italian Style.”
Specialities
Vitello tonnato in scatola con caramello
agli agrumi, “The cheese game” (cheeses
in equilibrium), fegato di fassone con agro
di ciliegie.
The Restaurant
Sophisticated and elegant space in an antique,
“old Piedmont”-style house from
1800 with barrel-vaulted rooms, exposed
brick, and original wood floors.
Two rooms; seats 40. A la Carte Menu and
3 Tasting Menus. Wine list with regional
and national wines; 350 labels.
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