Al Gatto Verde

The story

Al Gatto Verde in Agliano Terme: Tradition and Innovation in Piedmont Cuisine

The Origlia Brothers and the 1900s House

Brothers Pietro and Francesco Origlia lead Al Gatto Verde from a building dating to the early 1900s in Agliano Terme. Their young staff manages a kitchen focused on Piedmont cuisine that bridges classic traditions with unexpected nods to the sea. Guests gather here to discuss dreams and projects over a glass of wine inside a space designed for sharing. This dynamic approach earned the restaurant the Faccino Radioso award from ilGolosario in 2026.

Local Ingredients and Signature Preparations

The menu highlights products made in Agliano alongside regional staples. You will encounter plin fried in parchment paper served with rosemary mayonnaise, or Fassona beef tartare accompanied by salted zabaglione and hazelnut wafers. The kitchen also prepares tajarin cut thin and tossed in ragù finished with Barbera del Gatto Verde. Seasonal items include gnocchi paired with tender Bra cheese and local guanciale, plus an orecchia di elefante of Fassona with baked potatoes and curry mayonnaise. Desserts feature a chocolate and pear torta made with Nizza fruit.

A Garden of Olive Trees and Deep Wine Selections

During warmer months, dining extends into a relaxing internal garden shaded by olive trees. The venue maintains a reputation built on a carefully curated cellar that explores top regional producers beyond standard choices. Wines like a 1994 Barbaresco from Produttori del Barbaresco sit alongside the house Barbera. Grandmother Maria's recipes inspire sweets such as the traditional bonet and the mattone. The combination of rigorous wine research and grounded Piedmont cooking anchors Al Gatto Verde as a destination for serious food lovers.