"Under chef Elide Mollo, the menu at this century-old restaurant puts modern touches on time-honored Piedmontese cuisine. Secchi’s favorite dish is the red bell pepper, cut in half and done sottaceto—pickled in a vinegar-based mixture (so secret that only Mollo knows the recipe) for at least four months—and served with anchovies and olive oil. “It embodies Italian food,” Secchi says." - ByStefano Secchi
