The story
Senza Pretese, a Roman-style osteria in central Turin, earns solid marks for its honest, no-frills cooking. Creators like Sandrino praise the cacio e pepe and coda alla vaccinara as classic standouts, and Mochohf notes the Amatriciana and Cacio e Pepe excel among the pastas. Yet the experience isn't always reliable—Secondo Luca was denied seating despite a reservation, a notable service hiccup.
A highlight comes from Franchino Er Criminale's four-hands dinner, rated 8–9/10 at €50, with exceptional artichoke and coffee caramel dishes, though the pizza bianca was a weak point. Bruce Pappalardo describes the food as refined and balanced with family-like service. With a 4.1-star average and a blend of Roman and Piedmontese touches, Senza Pretese offers solid value, but occasional service issues keep it from being a sure bet.
Synthesised by AI from every creator’s review. First reviewed 2025.
What diners say
Synthesized from 21 Google reviews · tap an aspect for the detail
Diners consistently praise the quality of Roman classics like carbonara, amatriciana, and cacio e pepe, as well as the warm, attentive service and relaxed atmosphere. A recurring reservation is that some find the pricing steep for the portion sizes, with a few feeling the value doesn't quite match the experience.
Food Quality
The pasta dishes, particularly carbonara, amatriciana, and cacio e pepe, are frequently described as excellent or sublime. The oxtail stew and vegetable dishes like puntarelle also receive high marks for their clear, simple flavors.
Service
Staff are repeatedly noted as friendly, kind, and accommodating, with many reviewers highlighting the welcoming atmosphere. A few isolated incidents of rudeness are mentioned, but the overwhelming sentiment is positive.
Value
While many find prices honest and fair, a number of diners feel the cost is high relative to portion sizes, with specific mentions of €3 for bread and €2 for water. The overall value perception is mixed.
Atmosphere
The venue is described as beautiful, relaxed, and welcoming, with a young and curated environment. It is appreciated as a nice corner in central Turin, offering a homey yet refined dining experience.
Menu Variety
The menu is simple and limited, which some diners find appealing for its focus, while others wish for more options, particularly a vegetarian main course. The menu is noted to be renewed each visit.
Portions
A recurring comment is that portions are not generous, with some reviewers describing them as small or average. This is often tied to the value perception.
Most-loved dishes
AI summary of what 48 dish mentions say about the food
Reviewers praise Senza Pretese for its warm, unpretentious charm, with the Tiramisù emerging as the standout dish for its flawless, comforting finish. The overall vibe is one of heartfelt, simple excellence that feels like a genuine Italian home.
“This tiramisù is good too. It's made in-house. You need to eat it with a big spoon — you take everything and shove it in your mouth. It's good because the English cream pushes, the candied part is sweet, the ricotta cream softens, and the crumble is crunchy.”
“The tiramisù from Franchino is very pleasing, very democratic, very clever, it's the final hug before the bill. Very credible.”
“The tiramisù from Franchino is very pleasing, very democristiano, very clever, very 'I want to give you the final pampering before the bill'. Credible.”
“The ladyfingers are very soaked in coffee, the cream is very good. I like that there isn't too much cocoa powder — I'm not a big fan. But I'm biased because I prefer the zuppa inglese. For me it was slightly too coffee-heavy, too soaked. Still, it's a good tiramisù.”
What creators say
8 creators have covered Senza Pretese. Most active: Franchino Er Criminale, xMurry, Bruce Pappalardo
Senza Pretese is a modern osteria in Rome where the food is refined and balanced, the service is family-like, and the owner's no-nonsense approach makes it a genuine local spot.
Dishes mentioned
Crocchette di Fegato con Confettura di Lamponi
These liver croquettes with raspberry jam are amazing. The raspberry adds a nice acidity, but honestly I think it's the worst pairing of the ones we tried — we had figs before, then mulberries, now this. Still, the liver croquette itself is so good you can't really season it properly, and the jam helps. The bread is incredible too, I'd say 50% of this dish is the bread.
Puntarelle con Gallina Sfilacciata
I expected something aggressive, but it's very delicate. Balanced. You finish with a clean palate — I think that's essential when you eat a dish. Honestly, I expected a more 'coatta' bruschetta that pushes hard, but everything is really refined and balanced. You're eating liver croquettes but it's still elegant.
Amatriciana
Look at the color of this amatriciana — it's brown, not bright red. It reminds me of the amatriciana from Hotel Roma Matrice. I used to eat that 25 years ago and this is exactly that. I swear on God, I had totally forgotten what amatriciana tastes like this. A bucatino came out of my nose when I was a kid because it was so good. This sauce is super hearty, it's not smooth, it coats your whole palate like a velvet blanket.
Pasta e Fagioli con Zucca e Funghi
I see pumpkin and rosemary. There are also mushrooms — some cardoncello mushrooms scattered around. We make it quite thick. It's really good, but the amatriciana is in my heart. Still, this is tasty. I have to say, the appetizers are really balanced — the amatriciana doesn't overwhelm you. Everything is very delicate, even though the pasta is super flavorful, it stays pleasant, not one bite that shocks your palate.
- Costine di Maiale con Crema di Patate Dolci e Broccoletti
A no-frills Roman-style osteria in central Turin with honest prices, generous portions, and solid Roman classics — the cacio e pepe and coda alla vaccinara are highlights, though the atmosphere is casual and the courtyard a bit messy.
Dishes mentioned
Tonno di Coniglio con Giardiniera
This is my first time trying tonno di coniglio. It really looks like tuna. I love the incredible amount of oil on top. The giardiniera is nice too. For €10 in central Turin, it's a fair price — in central Milan it would be €15 or €20. The only downside was a small bone that bothered me a bit.
Cacio e Pepe
The cacio e pepe is very dense, I can see it. I take all the pasta together and it stays together, it lifts up as one. Very good cheese, I love it. The tonnarello is perfectly al dente. I like this one more than the one I had at Augusto in Rome. It's a bit heavy though — my girlfriend would never finish it, but I don't have a girlfriend. A Roman at the next table said it's top, so that's a good sign.
Coda alla Vaccinara con Patate al Forno
This is incredible. It's a whole oxtail, and the meat just falls apart. It's almost too much meat. I broke my teeth on a bone again though. The potatoes are mid, I'm sorry to say — they're really unpretentious. The meat is perfectly shredded. It's not a light dish, especially after that cacio e pepe. For €15, this is great value.
- BraciamiancoraLoved
Come si mangia DAVVERO al ristorante di Franchino er criminale ad un anno dall'apertura · @ 12:59
A solid trattoria without pretensions, where Roman and Piedmontese traditions meet; the coda alla vaccinara is excellent, the cacio e pepe needs work, but overall it's a genuine, well-run place with a great vibe.
Dishes mentioned
Flan alla Vignarola
This is a gentle, delicate dish, and above all young, youthful, because vignarola is a traditional Roman dish but here it's been revisited. You taste all the vegetable elements — they're crunchy, lively, young, not treated with long cooking. The pea has kept its colour. It's a tasty dish, really well executed.
Cacio e Pepe
The flaw was what I imagined: the amount of pecorino isn't balanced with the pasta. There's too much pecorino compared to the amount of pasta. Less pecorino, a bit more pasta cooking water, and it would be more fluid. It's a serious failing.
Plin alla Vaccinara
The plin is big, not Piedmontese in size — more central Italy. The portion is generous. But this plin alla vaccinara doesn't convince me. There's something off. I understand the intent to unite two cultures, two worlds, but the result is like putting a Roma jersey on Del Piero. You understand and perceive that something isn't right.
Coda alla Vaccinara
This is a coda alla vaccinara that's like a budget that satisfies the unions — perfect. The addition of chili pepper works if you like that spicy note, it makes everything even better. It's the best dish we had.
Capocollo
First time I taste it. Well cooked, credible, flavourful, right consistency. The second courses are better than the first courses. A balanced dish, youthful — there's the fatty part from the fondo, the savoury part from the fondo, the acidic part from the apple, the fresh part from the snow peas.
- Loved
Braciamiancora
What it's REALLY like to eat at Franchino er criminale's restaurant one year after opening · @ 0:02
A solid, no-frills trattoria that successfully blends Roman and Piedmontese traditions, with standout dishes like the coda alla vaccinara and flan di vignarola, though the cacio e pepe needs work.
Dishes mentioned
- Flan alla Vignarola
Cacio e Pepe
The defect is what I imagined: the amount of pecorino isn't balanced with the pasta. There's too much pecorino compared to the amount of pasta. Less pecorino, a bit more pasta water, and it would be more fluid. It's a serious failing.
Plin alla Vaccinara
The plin is nice and big, not piedmontese in size, more central Italy, and the portion is generous. But this plin alla vaccinara doesn't convince me much. There's something off. I understand the intent to unite two cultures, two worlds, but the result is like putting a Roma jersey on Del Piero. You understand and perceive that something isn't right. A great club Roma, a great champion Del Piero, but put them together and they don't take off.
Coda alla Vaccinara
This is tradition, period. Staying with the metaphor, this coda alla vaccinara is like a budget that satisfies the unions. Perfect. Then the addition of chili pepper works, if you like that spicy note it makes everything even better. Well done.
Capocollo
First time I taste it. Cooked well, credible, flavourful, right consistency. The second courses are better than the first courses. A balanced dish, youthful, with all the balances inside: the fatty part from the fondo, the savoury part from the fondo itself, the acidic part from the apple, the fresh part from the snow peas.
Franchino offers a Roman-inspired menu in Turin, excelling with traditional pasta dishes like Amatriciana and Cacio e Pepe, alongside well-executed appetizers and comforting sides.
Dishes mentioned
Amatriciana
This is my favorite pasta among the traditional ones. The color of the sauce is beautiful — deep, intense red. The tomato flavor is super concentrated, just like the pasta I had at home. The guanciale is perfect, and the pasta cooking is spot on. It's salty, rich, with that long-cooked sauce that's reduced and packed with flavor. This is a home-style dish, exactly what I want when eating Roman pasta. Best dish of the day so far.
- Cacio e Pepe
Paté di fegato, albicocche e cipolla dolce
I'm a huge fan of liver pâté, and this one is really good. It has that intense, almost metallic aftertaste that I love. The pairing with apricot and sweet-and-sour onion is very clever — the sweetness of the apricot works great with the strong, iron-like flavor, and the acidity of the onion cuts through both, cleaning the palate. It's velvety, smooth, and packed with flavor. Super dish.
Polpo con crema di fagioli
This is one of the dishes that best expresses the mood and style here. Simple, four ingredients, done well with particular attention. The octopus is super tender, well seasoned, and the bean cream is delicious — well salted, well seasoned, full-flavored. I love the double texture: the creamy base plus whole beans that give a meatier bite. The bread is amazing for scarpetta. I really liked it a lot.
Tonno di coniglio con giardiniera
This is a really nice little dish. The rabbit is pulled and has a tuna-like consistency, very moist, not dry at all. The giardiniera is fantastic — super acidic and tangy, just how I like it, with unusual veggies like green beans. The contrast between the lean, moist rabbit and the acidic, tangy giardiniera drives me crazy. I love it. This and the pâté are competing for the best appetizer.
Dishes mentioned
Bruschette con fegatino e cipolle
I don't even like liver, but this bruschetta with liver, figs, and onions is incredible. The liver is very soft and light, not heavy at all. I give it a 9+ out of 10. It's a huge portion and the flavors work perfectly together.
- Baccalà con tartufo nero
- Carbonara
- Saltimbocca alla Romana
- Torta della Nonna
- Franchino Er CriminaleLoved
Cena a 4 mani CRIMINALE · @ 1:02
A fantastic four-hands dinner at Pretese in Turin, featuring Roman cuisine with Piedmontese touches, executed with great technique and heart — the artichoke and coffee caramel were standout dishes, the pizza bianca was the only weak point, overall an 8-9/10 experience at a very honest price of €50.
Dishes mentioned
Carpaccio di Lingua, Puntarelle e Citronetta e Nocciole
This dish is perfectly balanced — the tongue melts in your mouth and is very delicate, the anchovy citronette is also delicate but gives character to the dish, and the puntarelle are crunchy and nicely curled as tradition demands. There are also some decent hazelnuts, not the best quality from Piedmont but more than decent. Nothing overpowers anything else.
Carciofo alla Romana con Bagnetto Verde
The first thing that hits you is the aroma of this dish. The artichoke is perfectly cooked — one of the best I've ever had. It's soft and melts in your mouth, no tough outer leaves left, cleaned really well. The green sauce is delicate but brings everything together, with garlic and parsley. There's also a hint of mint. The cooking is perfect, it stays firm and crunchy where it should. I even did the 'scarpetta' with the sauce.
- Pizza Bianca
Pappardelle al Ragù di Cortile e Interiora
This is a dish for connoisseurs. The ragù is white, which is complex to bind and give flavor, and the addition of the fondo helps a lot. It's delicate, not aggressive with offal, and when you get the right pieces of meat it's wonderful. The way it's plated with an extra reinforcement of ragù on top is great. Very good.
Pollo ai Peperoni
This chicken with peppers has real technique behind it. The fondo is not just simple cooking juices — it's been pulled, bound, reduced, the sugars concentrated. Peppers are a wonderful vegetable. You can taste the herbs pushing through. The chicken is cooked perfectly. This dish really embodies the warmth and embrace of Roman cuisine.
