48h
The dough
Selected flours and a slow rise. It is time, not technique, that makes a pizza light and easy to digest.
About Us
Our story, a corner of Turin
Angolo della Mole takes its name from the Mole Antonelliana, the monument that stands for Turin. Here the warmth of the old trattorias meets the care of a proper contemporary bistrot. Every dish starts from Italian and Piedmontese recipes, reworked with modern technique and selected ingredients.
From slow-risen gourmet pizza to the great classics of Italian cooking, all the way to a cellar built around the reds and whites of the Langhe: every detail is here to make the place feel honest, elegant and welcoming — for a working lunch as much as for dinner with friends.
100%
The shopping
Piedmontese fassona beef, Gragnano pasta, San Marzano DOP tomatoes, fish according to the market. If it does not come in good, it does not go out that day.
6/7
The room
Open for lunch and dinner, six days a week. Tuesday is our day off: that is part of doing the job properly too.
“A corner where tradition and the present day meet, in the heart of Turin.”
Gallery
A taste of the room
Interiors, plates and moments that tell you what an evening here is like.
