The Babs Vc 1892

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D. Lewandowski Guerra

Vercelli is the rice capital of Italy, generating about $800 million in sales according to rice brokers I’ve spoken with, but it’s also a major pathway into the Piemontese cuisine highlighted in actor Stanley Tucci’s recent TV series. For an experience of typical area cuisine of this region, we’ve dined here twice (September and January) and can report extremely satisfying experiences in this local venue. The Aged Lardo antipasto is from the Valsesia (a nearby neighboring zone); the generous portion arrives with local honey. Our primo consisted of the Gnocchi with White Truffle Cream and Grana Cheese which, in January cold, helps with warming (along with the local red Travaglini Gattinara, a limited product and hard-to-find bottle in the US). Secondo was the Braised Beef in Nebbiolo (another regional red wine specialty) with Polenta. None of these dishes disappoint, but if there’s room for dessert, one can experience, as we have, the Bunet (a pudding-like dense mousse), the Chocolate Torte with Zabaglione (at which Piemontese excel) or a Tiramisu light on the sugar and accented with cocoa. Crowd is decidedly local and the three rooms are characteristic of centuries of food culture surround.

+6

Tommy Tsang

Italian food is so delicious!

Cecilia Corradi

Clean, friendly, traditional cuisine with excellent ingredients, from bread to dessert. Very good Freisa wine. Delicious tongue and salsa verde. Fabulous Moscato sorbet. Fairly priced.

+14

Del Phillips

My first visit to Italy and I was introduced to this amazing restaurant. Perfect food with a perfect atmosphere. I really felt like I was in a real Italian home!

+3

Alexis Jaime Pisani

The place is very nice, the people are very kind and the food is very good. It's not cheap but it's worth a try!

Laura Scomparin

Simple, traditional, and tranquil. The atmosphere is certainly dated, and it's understandable that some might not like it, but it's traditional and intimate. The menu is varied (plenty of meat of all kinds, but not only), and I was also offered the option of choosing from the daily specials featuring fresh porcini mushrooms. The waiter was very kind, and the wine was good. The prices were very reasonable. The house appetizer was ricotta with herbs and very soft focaccia. The agnolotti with braised meat ragù were delicious; the boiled vegetables were a bit bland, but that's okay.

+2

Davide

A delight for the palate! We had a selection of exceptional cheeses as an appetizer, while we waited for the Panissa... extraordinary! After enjoying this traditional dish, you're offered a second helping, which, being in the copper pot, burns, making the dish truly delicious. Teo Costa dessert and coffee served with sweets. Attentive and knowledgeable waiter. Cost: €44.... But if you want to taste traditional Vercelli dishes, this is the perfect place.... And I love hidden, almost unsigned places ;)

Cucina tipica piemontese, mi è piaciuto molto quello che ho mangiato (antipasti caldi e tacchinella ripena alle castagne), prezzi giusti, locale accogliente anche se un po' piccolino. L'unico appunto, col covid, consiglierei di areare un po' il locale, aprendo ogni tanto la porta d'ingresso. Ci tornerei volentieri.

Ci passo sempre quando sono a Vercelli. Posto molto intimo e accogliente. Peccato non aver potuto mangiare la panissa perché ero da solo ma ho mangiato una zuppa valdostana davvero impeccabile. Ottimo assortimento di vini. Consigliato

Panissa buonissima e gustosa nonostante la lunga attesa. È previsto anche il bis. Ambiente accogliente

Trattoria tipica Piemontese dove mangiare i piatti tipici della tradizione piemontese. Da non perdere panissa con il fondo e il bollito. Ho preso come antipasto il fritto misto ma non era proprio il top. Locale piuttosto affollato. Conviene prenotare.

Bella trattoria di una volta. panissa-il piatto tipico Vercellese, anche buono, ma non è quello originale, cmq ok, danno anche il bis

Andrea -I

I had a wonderful time. It's a somewhat pricey restaurant, but that's about it. The waiter was the epitome of courtesy, even saying no (when I asked to sit somewhere I'd have preferred) with kindness. They even gave me three freebies for New Year's Eve dinner (cotechino, a second helping of panissa, and a glass of wine to accompany dessert), and the service was quite quick. I don't know if they're always this courteous (or maybe they went a step further for New Year's Eve), but I had a really good time.

Piergiuseppe Dentella

We went there on April 25th on the recommendation of a friend. The restaurant was clean and quiet, with an excellent menu, specifically the fantastic Valsesia cheese risotto and the appetizers with a well-balanced flavor, local lard, and a delicious cured meat and cheese platter. The wine list was very good, with Piedmont at the top.

Maria Rosa Tondo

Enjoy traditional Piedmontese cuisine in the city of Vercelli, with delicious dishes paired with excellent wines. The staff is quick and friendly. This place has a timeless feel, starting with its name. Highly recommended!

+5

Alessio Monari

A truly informal place, offering traditional Piedmontese home cooking, a warm welcome, and an excellent wine selection. You can enjoy unique delicacies such as ostrich meat in all its forms, as well as game cured meats, and interesting selections offal and smaller cuts. Surrounded by vintage bottles and objects, you'll feel right at home. Highly recommended.

Edd

Nice atmosphere and good food. Unfortunately meat free options are close to non existent.

Josh Foley

This restaurants food is not very well presented, but the place is nice the staff is friendly and the food is very nice

Lorenzo Mennucci

We had lunch and ate “la panissa”. Very good, well done.

Enzo Boscaini

UNBALANCED VALUE FOR MONEY Let me start by saying that this is a place where, all things considered, quality is there. But I have the feeling that they're making money off the very few, sporadic patrons. For two appetizers, two main courses, two desserts, and "house wine," we spent €112, with a completely unnecessary reservation. If you compare this place to a restaurant in Recetto di Candelo that we use to celebrate anniversaries (which, for the sake of fairness, I'll omit the name), where the cost of a far superior dinner in a "magical" setting, ranging from appetizer to dessert with bottled wine, where you have to book weeks in advance to get a table, is around the same amount, you realize that the value for money mercilessly and unequivocally condemns Paiolo. I must reiterate, however, that I still left satisfied after tasting unusual dishes like the "Duck Spek" and the "Roast Goose," and a truly intriguing dessert with raisins, grappa, and cinnamon. But after visiting some places (even if they didn't deserve a negative rating), I still have a strong feeling of having wasted my money.