Degusteria Forlino

piazzetta Edmondo de Amicis, 14 - 15057 Tortona (AL)
Tel. +39 (0131) 484.000
E-mail: info@degusteriaforlino.com
https://www.degusteriaforlino.com/

Laura Forlino puts to good use all her passion for the ingredients, cooking and wines in this small eatery with outdoor dining deck behind the Cathedral. The food is good here, year after year, with a menu that changes often, due to season and inspiration. And the story of a glorious family continues. Some examples are: uscita in barca (salad of squid, king prawn, mustard sprouts, crunchy celery); ricordo di un viaggio in Costiera (chitarrina pasta with courgettes and mint, creamed with provolone cheese); passeggiata tra I boschi (breaded venison cutlet with red fruits, creamy citrus potatoes, scents of undergrowth). Of other occasions we remember:....sono al verde (nettle, quinoa, daikon, asparagus and sprouts soup); Piemonte-Liguria, andata e ritorno (ricotta and pesto plin with baby squid sauce); il maialino si perse sull’Etna (pork fillet with crunchy pistachios, almonds and manna, with tender broccoli). Finish with birramisù or with Volpedo peaches, cocoa and amaretti. The drinks are just as good, because Laura is a real expert. Since April 2018, near the restaurant, she has been running Il Panino Buono (via Dante 5 – tel. 347 4821557), a new corner with outdoor dining deck, where Laura expresses flavour through the most popular recipe of our Country, the roll, with which she pairs glasses of rare wines like the excellent Favorita of Mogni from Monleale or the Timorasso of Lorenzo Bottazzi. The selection of beers is also carefully thought out. Fragrant bread accompanies the porchetta with sweet pecorino, pistachio cream and Cervia salt. The roll with coppa piacentina, dried tomato, stracciatella, rocket and walnut pesto is perfect at any time. The roll with eye of round, burrata, tuna sauce, anchovy and tomato confit is delicious and typically Piedmontese. What can be said about the marinated anchovies, pesto and mozzarella, or Prague ham by Masè, with beans and mayonnaise? On to the desserts, panna cotta changed by Lidia Alciati's recipe, or the truffle of Pizzo Calabro. Average prices: Starters €10; First courses €11; Second courses €16; Desserts €6 Services: outdoor dining deck, small pets allowed, open Sunday evenings.