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Il Moro
Traditional Italian
A 17th-century palazzo in the village square sets the stage for a traditional Piedmontese trattoria that takes agnolotti seriously, serving the stuffed pasta three ways: plain, cooked in wine, or with meat sauce. An open fire runs in winter, a courtyard appears in summer, and a handful of guestrooms sit out back for anyone who didn't plan to stop but did anyway. The Michelin Guide awards it a Bib Gourmand, and the wine list is long enough to make that an evening commitment.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Agnolotti
“Specialities include agnolotti (stuffed pasta) served in three traditional ways (plain, cooked in wine, or with a meat sauce), boiled tongue, and local hazelnut semifreddo with chocolate fondant”
Michelin Guide -
Boiled tongue
“Specialities include agnolotti (stuffed pasta) served in three traditional ways (plain, cooked in wine, or with a meat sauce), boiled tongue, and local hazelnut semifreddo with chocolate fondant”
Michelin Guide -
Hazelnut semifreddo
“Specialities include agnolotti (stuffed pasta) served in three traditional ways (plain, cooked in wine, or with a meat sauce), boiled tongue, and local hazelnut semifreddo with chocolate fondant”
Michelin Guide
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