Mauro Virdis began as a teenager, a path constantly characterized by an inner strength, a blend of passion, enthusiasm, and inquisitiveness and a great determination.
Very young owner of the renowned and historic Osteria n ° 1 in Via Garibaldi in Turin, his thirst for knowledge takes him between Tuscany and Piedmont, thus gaining experiences as a creative cook, chef de cuisine and staff management. Mauro brings together culinary creativity and talent with managerial know-how, a combination rarely matched in the same profile.
This enviable blend of culture, curiosity, origins (from Piedmonts and Sardinia) expresses itself at its best in his dishes, ranging from the traditional recipes of Piedmont to astounding seafood preparations, whose taste, crispness and finesse are emphasized every time.
The guiding thread is his quest for perfection, culinary and as a whole, in which the ingredients are of outmost importance, combined with the refinement of cooking techniques through research and new instruments.
Massimiliano Brunetto was born in Turin in 1972. As a child he already displayed a passion for cooking, that he developed at home between pastry boards, flour and rolling pins, utensils essential to make the Emilian tortellini, the dish par excellence of his mother`s native region.
No surprise, he quickly enrolled at the hospitality management school before becoming pupil of the Michelin star Chef Carlo Bagattin, when he combined the school technique with a deep knowledge of the Piedmontese cuisine. In the following years, Massimiliano turned first to the art of cooking fish, as a chef in the “Marco Polo” restaurant, then to the vegetarian cuisine with Chef Pietro Leemann.
His dedication, his respect for the food, the quality of the products selected with rigor directly from the farmers, breeders and producers, is harmonised with a wise choice of the wine.
Already since the hospitality management school, Bruna Pogliano spends the summer seasons as chef and as restaurant waitress, climbing the career ladder. It is not given to everyone to start so young and to follow the path of restoration with such determination and ambition, constantly overcoming the fatigue and privations that go along with this profession.
Ambition, talent and passion drove her choices and led her to make the “Le Vitel Etonné” her restaurant.
Bruna welcomes the customers with courtesy and discretion, mastering the balance required to meet the host`s expectations with a sober elegance, and always with a smile.
Teamwork, engaging young people in the floor service and a constant collaboration with the chef and his new creations are the reasons why our most loyal customers revere Bruna, and why she is much appreciated by new clients who discover us.
Luisa started her career in the fields of event management and publishing, until – approaching her thirties – she decides to devote herself entirely to her passion. During three years she attends school of the Italian Sommelier Association (AIS). In 1998 she opens her first restaurant, “La Taberna Libraria” , in collaboration with a long-established family of booksellers in Turin. “La Taberna Libraria” combines a wine cellar with a very extensive list and a wide selection of books.
This first experience evolves rapidly, driven by the will to extend with real gastronomy the offer of books and entrées of the Taberna. Within two years Luisa finds the right setting, and the great adventure of her life begins.
In 2001 opens the “Vitel Etonné”, an old wine cellar, It starts with a versatile cuisine, albeit simple and attractive.
As the time goes by, Luisa grows in experience, in her interpretation of the traditional recipes and of what she aspire to offer to her city of Turin. The restaurant evolves in a venue where the unpretentious approach combines with tradition and its creative interpretation attract the loyalty of the clients and of the first tourists alike. The reputation of the restaurant spreads through the word-of-mouth that continues until today.
Gioele, the veal, has changed a lot during these years but it continues to be Luisa’s great love. A love shared today by a large team , and one that rewards of 20 years` of engagement.