Consorzio Ristorante
Via Monte di Pietà 23
10122 Turin
Piedmont, Italy
Tel. +39 011 2767661
The dishes
Le Acciughe
Fried anchovies coated in flour, breadcrumbs and herbs, served with toasted bread, butter and Cantabrian anchovies from the Mar Cantabrico (Alici fritte, in farina, pan grattato ed erbe, crostino di pane, burro e acciughe del Mar Cantabrico)
Fried wild herb fritters, artisanal corn tacos and mint mayonnaise (Friciule, tacos di mais, maionese alla menta (Polpettine fritte di erbe selvatiche, tacos artigianale di mais e maionese alla menta)
Agnolotto Gobbo
Handmade agnolotto filled with beef, pork and rabbit, served with butter and 30-month-aged Vacche Bianche Parmigiano Reggiano (Pasta ripiena di carne di manzo, maiale e coniglio servita al burro e Parmigiano Reggiano Vacche Bianche 30 mesi)
Tajarin di trippa d’agnello
Finely sliced lamb tripe with butter, roast meat jus and Gallina cheese from the Val Susa (Trippa d’agnello tagliata finemente, mantecata al burro e sugo d’arrosto, formaggio Gallina della Val Susa)
Ravioli di Finanziera
Ravioli filled with finanziera, served with roast meat jus and capers (Ravioli ripieni di finanziera, sugo d’arrosto e capperi)
Located in Turin’s historic city centre, Consorzio is neither a fine-dining destination built around luxury nor a nostalgic trattoria catering primarily to tourists. Most of its clientele are locals rather than international visitors, a fact that often says more about a restaurant’s true quality than any guidebook ever could.
The interior is understated and unpretentious. Wooden tables and chairs, simple décor, and a relaxed atmosphere quickly make it clear that the focus here is not on appearances, but on what is served on the plate and poured into the glass. What distinguishes Consorzio from many traditional Piedmontese restaurants is its commitment to preserving culinary traditions that are gradually disappearing. Dishes based on offal, once central to the region’s everyday cuisine, remain an important part of the menu. Sweetbreads (animelle), bone marrow (midollo), tongue (lingua), tripe (trippa), and other ingredients commonly referred to as quinto quarto are not presented as museum pieces or historical curiosities. Instead, they continue to live on as part of a vibrant and evolving local food culture.
