Most-loved dishes
AI summary of what 12 dish mentions say about the food
Reviewers rave about the silky, bittersweet bonet as the standout dish, with the overall vibe being rustic, heartfelt Italian cooking that feels like a warm embrace.
“This bonet is huge. It's really big. It's very pudding-like, like panna cotta. Unlike other bonet that suck, this one is good because it's a pudding. It's good.”
What creators say
1 creator has covered Osteria da Gemma. Most active: Giuliacrossbow
A classic Piedmontese trattoria with a fixed menu, very friendly service, and a beautiful terrace view, but the hype makes it nearly impossible to book — the food is good and honest, not mind-blowing, and the price is fair.
Dishes mentioned
Salame
This salami is extremely fatty, but you can tell it's artisanal. Look at the fat composition. The bread is good too, like a brioche, very crunchy crust. The bread is quite low in salt, which is better because the cured meats are quite flavorful.
Carne Cruda
The raw meat is very minced, very finely chopped. Good composition. Good.
Insalata Russa
Look how cute it is, a bit angry. You see the big chunks of hard-boiled egg? It's rustic. This is the Russian salad that a Piedmontese finds at their grandmother's. In Turin we've eaten a lot of Russian salads, some drier, some cleaner, less mayonnaise. This is the roughest one. It's very good though. Grandmother's flavors.
Vitel Tonn
This is really homemade, rustic. It's not cooked at a low temperature, semi-raw. It's fully cooked. The creamy sauce perfectly moistens the veal which would otherwise be a bit dry. Spoonfuls. You can taste the caper. It's good. From the look it doesn't seem like much, but it's good. The meat is nice and chewy.
Tagliarini al Ragù
Tagliarini with parmesan like it's raining. How I missed egg pasta. The sauce is slow-cooked, the tagliarini are quite dry. I actually prefer them drier. I like egg pasta because I like to taste the egg. This is a trattoria, a grandmother's lunch. The price shows it. Tagliarini with ragù is a top five for me. Many here in Piedmont put a lot of butter in the ragù for tagliarini, but here it's absent. This is a good trattoria tagliarini, honest, decent. Not the best I've had in Piedmont, but in a beautiful place like this, honest. It's a bit dry, they stick easily, you have to eat them instantly. It reminds me of my grandmother's pappardelle with sauce. I like that I can really taste the fresh pasta. Tagliarini are made with a lot of egg yolks, and I like feeling that on the palate.
