The two Gabriellas have been working together for years, constantly developing their passion for cooking. They have attended many professional cookery courses together, as well as wine and food pairing lessons.
Gabriella Gedda is an architect, and Gabriella Marega is retired. They welcome us into an elegant liberty-style home that was built at the end of the nineteenth century, right in the centre of Turin. Here, they introduce us to their rich and elaborate local cuisine, with an unforgettably personal touch.
The secret of the Cesarina
In our kitchen, we only use pure copper pans.
We begin this Taste Experience in the centre of Turin with an elegant tris of antipasti. First, we have a delicate pumpkin flan, enriched with a cheese sauce. Then, rolled peppers in “bagna cauda” sauce, which literally translates as “hot sauce” in local dialect, which is made from anchovies, garlic, olive oil, and a splash of red wine. Finally, we have a ‘russian salad’, made from finely chopped peas, potatoes and carrots in a mayonnaise and tuna sauce, to be enjoyed cold.
For the first course, we have ‘tajarin all’Albese”, which are fine pasta ribbons, expertly handmade by our Cesarine. These are served in a delicious veal and carrot sauce. Next, we have a wonderful hare casserole, known locally as “lepre al civet”. The tender meat is marinated in red wine with bay leaf, celery, garlic and onion, before being braised. The resulting sauce is then lengthened by a little stock. This is accompanied by ‘mountainside potatoes’ baked in the oven, as well as ‘fritura dusa’, which are little squares of fried semolina.
Finally, we have dessert. Our Cesarine serve a delicate hazelnut tart, made with soft shortbread, on a bed of zabaione cream. We then enjoy ‘torchietti di Agliè”, traditional local biscuits which are shaped like little twists and dusted with sugar.