Half a dozen tables and a legion of enamoured followers mean this inviting restaurant is hard to get into. Book ahead or arrive at the stroke of 7.30pm for anchovies, baked peppers with bagna caöda sauce and stewed beef cooked in Roero wine, or classic Piedmontese pasta staples such as plin (ravioli).
Their bonèt (chocolate pudding with Amaretti and rum) is considered one of the city's best.