The kitchen
Tradition,
without
nostalgia.
Consorzio’s cuisine is built on one fundamental principle: respect for high-quality ingredients.
In our restaurant in Turin, we select seasonal ingredients and Italian products sourced from carefully chosen producers, creating dishes that tell the story of true traditional Italian cuisine. Every preparation begins with what the territory has to offer, with particular attention to Piedmontese cooking, reinterpreted through a contemporary lens.
Our goal is to offer an authentic experience where flavor always remains at the center. An essential cuisine, shaped by balance, technique, and sensitivity, designed to enhance every ingredient without ever altering its identity.
FLAVORS
are rooted
in tradition,
but they never
stand still.
The style of Consorzio’s cuisine is based on a balance between tradition and contemporaneity. Our dishes draw inspiration from classic Piedmontese cuisine and the wider Italian gastronomic tradition, while always maintaining recognizable and authentic flavors.
We are not interested in special effects.
What matters to us is enhancing the original taste of each recipe, even when it is reinterpreted.
Modern techniques and attention to detail allow us to offer a cuisine that is refined yet accessible, fully aligned with the identity of a contemporary trattoria in Turin. The result is a coherent culinary vision, where innovation and memory naturally coexist.
Inspired.
The best
of every cuisine,
without ever losing
our own
direction.
Consorzio’s cuisine is constantly evolving and enriched by different culinary influences. While remaining deeply rooted in traditional Piedmontese cuisine, our restaurant in Turin embraces influences from other Italian regions as well as international experiences.
Over time, chefs with different backgrounds have introduced elements from Southern Italian cuisine, along with techniques and perspectives inspired by French and Japanese cooking.
This openness allows us to offer a dynamic culinary proposal, always connected to the quality of ingredients and seasonality, without ever losing coherence with our gastronomic identity.
