Cuisine
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The Tre Galline restaurant food is strongly linked to the territory from which it receives not only the raw materials, but also the history and the gastronomic meaning. Every recipe is studied, but also reinvented in a contemporary way. The Tre Galline has been offering for about 500 years the typical recipes of Turin, trying to combine in a creative way, the memory, the ingredients, the techniques, but also a more cutting edge culinary vision: cooking, seasonal ingredients, historical recipes and seasonings are reinterpreted by the chef Andrea Chiuni, who has given his personal mark to the restaurant.
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€ 58,00
Cover charge included
Homemade ricotta cheese with seasonal vegetables
Minced raw meat with marinateasparagus
Vitello Tonnato
Traditional torinesi ravioli
Braised veal cheeks in nebbiolo red wine
Pannacotta
Starters
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First Courses
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Main Courses
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Cheese board & Desserts
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