Ristorante Cavallino

corso Giuseppe Romita, 83 - 15057 Tortona (AL)
Tel. +39 (0131) 862.308
E-mail: ilcavallinotortona@hotmail.it
https://www.cavallino-tortona.it/

A twin location in Tortona, close to the station that has revitalised the glories of an historical premises. Trattoria del Ciccio is cosy, and the dining room is beautiful. The owners are three young people, two chefs and a maitre. After gaining important and illustrious experience elsewhere, they have settled down here. We felt very at home here! There is always a parking space, in the square almost in front of the station. The Cavallino has the signs at right angles: the first location that works as a trattoria is the historical one, with four cosy dining rooms, open seven days a week. It is also a hotel, as it was in the past. Crossing the courtyard, you reach the restaurant, which has a large, bright dining room, with an exposed brick-vaulted ceiling, the wooden arches on one side and the light of the windows overlooking the garden. Important bottles of red and white wine are both on display and on the wine list….it is all truly captivating. Giuseppe Marongiu is the maître, the young Stefano Ponta is the chef who serves a traditional menu at €60.



From the a la carte menu we tasted veal in tuna sauce, except the meat was replaced with tuna, alongside a sphere of shrimps and burrata with dattero tomato cream and various other delicious dishes (starters €16). The bread, the grissini and crackers are homemade and accompany an initial appetiser. The first course (€13) includes a delicious aubergine parmesan with mullet sauce, exceptional potato tortelli with a centre of tomato, mussels and pesto. The paprika pappardelle with snails are curious. The main course (€28) options are fried baby octopus and pea stew, the dried salt cod whipped breaded and fried with lettuce cream (the breading is a little too pronounced) while the lamb leg and loin with its sauce and courgette flowers will be superb. The hamburger of scallops and scampi with Jewish artichoke puree must be intriguing and invites us to another break. Finally the dessert (€8/10): millefeuille of ‘cat’s tongue’ cookies with chantilly cream and wild berries, white chocolate tart with caramelised apple carpaccio. The next time we will definitely try the sbrisolona with hazelnut ganache centre.