Uovo, the newest member in Turin, is already making headlines. What is it? A saketeca … to begin with
On the 14th day of opening we went to visit Cristina Vancini of Uovo, the first Saketeka in Turin, which contains small and large gastronomic treasures.
A tiny, long and narrow room, where before there was a pasta factory (hence the name) that offers about 40 labels of sake and then Kombucha, natural wines and an original and tasty menu, which winks at the Orient.
Egg proposes Raw kitchen
Yes, Egg proposes Raw kitchen (made on site) and dishes prepared by Cucina.TO (gastronomic laboratory, Maestri del Gusto di Torino) which since 2018 is part of the Arcobaleno Social Cooperative.
The competence and the skill of the North African boys who work in the cooperative are able to make the chicken legs, the pork chops, a mix of well-dosed spices and aromas soft and juicy, which glues the customer to the dish from the first to the last bite .
All the meats proposed in the menu are marinated with rice vinegar, Mirin and sake, cooked and delivered every two days, to have a fresh product proposal.
By choice, Cristina and her associates have decided to rely on professionals in the sector, people with great skills, each in their own field, from fermented products to cooking and desserts. The part of the desserts and small pastries features the pastry chef of Gocce di Cioccolato (another Master of Taste of Turin, Ivano Baiunco). Selection of a good part of the products by Giada Talpo.
Cristina Vancini became Sake sommelier in 2019 (she will be in Japan in 2020 for a master's degree, in a special Sakagura).
How does it work
From Uovo you can drink and eat something, unlike other places in Italy where sake is usually served in restaurants. Here you can come just to drink a glass, if you don't want to eat, a new proposal, dedicated to this ancient fermented Japanese beverage.
Egg has decided to put sake on the same level as wine with a unique proposal of its kind.
Not only sake, but also wine, preferably natural, and other fermented products: the brilliant idea of eliminating tonic water from the cocktail list and using, even for the most classic ones like Gin Tonic or Vodka Tonic, kombucha.
Egg is astonishment
Astonishment for Sake, fermented and kombucha: two different companies selected, both producers pasteurize their own kombucha: Carlo Nessler, with his CibOfficina in Viterbo, and Fervere, a craft kombucha laboratory in Bari.
Nesler's kombucha is perfect for the preparation of Gin Tonic, with a rosemary base that gives the right aromatic note, combined with a Japanese Gin that smells of yuzu and citrus notes. Flavor instead of white tea, rose tea, red fruits for an explosion of taste and aromas of fruits.
Amazement also comes with the fermented vegetables of Carlo Nesler, perfect for Carnaroli rice and venere rice Domburi.
Proposals for drinks and original and not discounted dishes. Alessandro Verri di Taglio's bread, for breakfast, lunch or dinner (for breakfast his pandolce is also a delight accompanied by Savoy butter and homemade jams).
Local food
Conscious choice of 100% local food even if the recipes are (almost) all Japanese in the Vizi e Sfizi board.
He has already conquered all the Fassona marinated with sake, combined with a few pieces of fermented lemon, completely different from the concept of lemon squeezed on meat, which often completely spoils the flavor, while the fermented lemon opens the palate (and stomach) to tasting.
"On the Sake, there is great curiosity, the people who come here try to find out more and more," Cristina tells us. «The location is important, the market is welcoming: it's wonderful to live. Japan was missing here, but we are Italians. There is a passage, there are many people who come out of curiosity and to find out what we do. The neighborhood is happy to have us here, we have been very well received by everyone .
A completely different vision compared to other places in Turin, other districts of the city, which they often reject instead of approaching.
Food and culture
Transmitting knowledge, not just administering something. A place that is food, but also meeting and culture.
At Uovo there is a great desire to create events with professionals, chefs and people who have beautiful stories to tell and a territory to taste. This is one of the most interesting news just arrived in Turin, to be followed closely because it will be talked about.
Information on Egg
Egg is open from breakfast to after dinner, for a quick lunch, for a dinner organized last, for a business meeting, admiring the frenzy of the market that is just a stone's throw away. With a sake glass it feels like being in an Izakaya in Tokyo.
Egg, a project by Cristina Vancini, Giorgia Boursier and Fabrizio Barale
Piazza della Repubblica, 16A
Open Tuesday to Saturday from 10 to 02 at night
Second Sunday of the month from 10 am to 10 pm with Dj Set
Telephone 011 1964 5594
This recipe has already been read 230 times!