I went there when they first opened. They have a few dishes that are based on Piedmontese classics but most of the menu isn’t really. It’s the same story with just about all regional Italian here… They simply don’t have the ingredients like Fassona beef (from Italy), Bra style sausages, etc.
But it’s time to revisit. Thanks for the reminder
Does Eataly sell Fassona beef?
Best burger I ever had was with the “neck” of that beef at JK PLACE, pre-Covid, last time I was in Rome. (Booking with Virtuoso allows up to 100 euro “free” for food; cancelled Santo Palato due to pouring rain and laziness) Now when we go to Italy we like to stay in Fiumicino for 2 nights…underrated town for foreigners…but not if you want to see Rome, just to relax, walk around and eat…great weekend scene and one of my fave restaurants in Italy…Pasciucci–thank you, Maureen Fant, for that tip years ago!
I googled: fassona beef nyc.
Osteria Carlina Tribeca and a couple other places serve it.
The eataly website does not show it, locally nor nationwide.
My understanding, which is at least 10 years old so maybe stale, is that you cant really import Fassona from Italy. But there are farms in the US that try to mimic it and call it Fassona. I suppose like Wagyu
Osteria carlina shows steak tartare as “ battuta di fassone piemontese”. No idea if it’s authentic.
Osteria Carlina is an enigma. Menu looks really strong with some hard to find Piedmontese classics. Expensive but maybe for good reason. Reviews look good too. But I’ve said the same thing about sibling Bar Mario in Red Hook and it was one of the most disappointing meals of the year
San Carlo has it on its menu as tartare as well
Yeah I had it there. I think thats also where I got my Fassona intel
I ate at Osteria Carlina not long after I got back from Piedmont and was missing some of the food. The owner is from Torino so I think it is pretty legitimate. I actually meant to recommend it earlier instead of San Carlo Osteria, FYI.
Thanks. I’m getting confused with the names myself.
We are going back to Piedmont in October. Maybe I’ll check out Carlina prior and get some Turin tips from the owner. I just need to gamble on the location (West Village, Tribeca)
Piedmontese Fassona is a distinct breed of cattle. It is raised now by some ranchers in the US, just like the Hungarian Mangalitza and Spanish Iberico pigs are. Or Wagyu cattle. Tho in particularly the last two cases the way the animals are fed and managed would make a big difference in the taste and quality of the meat produced.
If you are in Turin I had a great meal at Al Gufo Bianco, in a residential area a short ride from the center. It was upscale but served very traditional dishes from Piedmont, and the crowd was almost entirely local. Lots of family celebratory dinners and couples on date nights. I highly recommend it. https://gufobianco.com/menu-2-2/
I hadn’t seen your post above. I see it now. Oops. 
Thanks. Its actually on the books as our first meal. We are staying not too far.
Very interesting!
If headed to Piemonte, would you dare freeze, wrap and bring home to JFK?
If there are any other renegades among us, what have your experiences been recently along those lines?? I sure stuffed myself with the salami di asino last year to the point of…rather than take a chance. Generally not worth it,BUT:
Do I dare? Likely not a good idea and less so to post here but if anyone dares respond I am all ears…JFK.
