Opera

Opera in Turin spans 300 square meters, featuring exposed brick walls, barrel vaults, and an industrial design that creates a warm and inviting atmosphere. The space reflects a modern operational spirit shaped collaboratively by chef Stefano Sforza, owner Antonio Cometto, architect Emanuele Cometto, and entrepreneur Monica Merzagora. Chef Stefano Sforza leads the kitchen with a contemporary Italian approach, emphasizing seasonal vegetables and inventive spice combinations. The menu highlights entire vegetable families, notably the Brassicaceae, with dishes such as Fusillo pasta with raspberries and purple cabbage, broccoli sorbet with orange and honey, and a unique tasting menu focused on these ingredients. Other specialties include gnocco filled with taleggio, hazelnuts, and Jerusalem artichoke broth, merluzzo with savoy cabbage and grapes, peperone with beef diaphragm, mustard, honey, and white truffle, and risotto with cod tripe and apple. Sommelier Carlo Salino complements the tasting menus with thoughtfully paired fine wines and teas, enhancing the innovative and sustainable culinary experience Opera delivers.