Our story
A family tree with generous fruits
Since 1885, a family history that grows like a family tree, rooted in tradition.
Le nostre origini
L'Angolo di Parìn isn't just a restaurant; it's a place where every guest is welcomed as part of our family. Our mission is to make you feel at home, in an environment that combines warmth, elegance, and tradition. When you step inside, leave the hustle and bustle of the city behind and immerse yourself in an intimate, refined, and relaxing atmosphere, perfect for any occasion.
Attention to detail is reflected in every corner of our restaurant: from the welcoming and thoughtful decor, which celebrates the historic roots of Piedmont, to the small gestures of our staff, always ready to satisfy your every need with a smile. Each table is designed to offer you the privacy and tranquility you need to fully enjoy every moment of your dining experience.
We believe that a gastronomic experience is not limited to the pleasure of the palate, but should engage all the senses. Therefore, in addition to impeccable service, we strive to create an atmosphere that fosters your well-being, where time seems to stand still and every detail contributes to making you feel pampered. Whether it's a romantic dinner, a business lunch, or a family reunion, L'Angolo di Parìn is the ideal place to rediscover the pleasure of conviviality, far from the chaos of everyday life.
Our welcome is designed for every moment: a warm hospitality that will make you return, because here, every visit is an experience you will want to repeat.
Hospitality and Atmosphere
The history of our restaurant, and therefore of our family, has its roots in a historical period marked by the great social saints of Turin and Piedmont in the 19th century, closely linked by a common thread. These were prominent figures in the social apostolate, especially focused on the education of disadvantaged youth of the time.
Parìn, born Suppo Giovanni Eugenio, from Rubiana, was one of these fortunate young men whose role model was Saint John Bosco, who, through his social works, provided him with training and friendship, later consolidating a relationship that allowed him to remain at his side on his holy life's journey. Strengthened by this incredible experience and his teachings, Parìn worked first as a waiter and then as a cook. This passion was passed down to one of his five grandchildren, orphaned at a very young age, for whom Parìn was the father God had chosen to call. This granddaughter, Maria, was the mother of Massimo Bonavero, a great cook and professional pasta maker on Via Ormea, right next to the place where our restaurant has been located for years. Massimo began his professional career, first as his mother's assistant, then in 1981, as a gastronome, having already been a student of Giovanni Musso of the famous Florida in Via Garibaldi; and Chef Patron of his own restaurant in Liberty, in Via Bernardino Galliari 29, in Turin.
His life, and that of his wife Luisa, was dedicated to native Piedmontese cuisine, inspired by the Susa Valley, as the family's roots were in the mountains, and thus the raw materials they largely used. It was 44 years of work, fueled by a passion rooted in their DNA, constantly seeking dishes and recipes evoked by the memories and experiences of their loved ones.
This "calling" to the kitchen has not failed the latest generation, so Guenda Bonavero, daughter of Massimo, granddaughter of Maria, great-granddaughter of Suppo Giovanni Eugenio, known as Parìn, has taken on, together with her husband Marco, the generational task, thus ensuring the continuation of the tradition, in the wake of those teachings that have never betrayed its fruits.
Guenda, now 34, entered the restaurant at just 14 days old, in a crib placed behind the counter. This is how children were raised in the old days, absorbing milk and the aromas of the kitchen. An industrial psychologist specializing in analyzing and managing relationships in work groups, she has successfully combined these experiences with the team she now manages. Guenda's determination has also rubbed off on her husband, Marco. Their marriage has produced two young children, who will certainly be an example to set and... who knows, perhaps the "cusinoiro" seed is in their DNA!
THE TRADITION CONTINUES.
Our
philosophy
