With love, with hands, and with the heart

Fine dining and peaceful rest in Canale, in the heart of Roero

SINCE 1989, FLOUR, AFFECTION, AND HANDS ALWAYS IN THE DOUGH

Our story begins with a mother who didn’t know how to cook and a little girl learning to walk among these tables. Franca learned the basics from the women of the village: expert hands, patient gestures. Valentina grew up with the scents of focaccia and Sunday sauce. The name comes from Via Tre Galline, in Turin, where we once sold fruit and vegetables.

One day a kind, silent man came to eat. Every day he ordered only tajarin in broth. Franca was just starting out, and that dish seemed too simple for her to sell. So she offered it to him. He came back. With a bottle of his grappa and a hand-drawn label. It was Romano Levi. That drawing has become our symbol.

It has remained as it was. Like us, who between flour and dreams, have been cooking together since 1989.

WE BELIEVE IN INGREDIENTS THAT HAVE A STORY, NOT AN EXPIRATION DATE

Every ingredient comes from a relationship before it comes from a delivery. We know those who grow, those who raise, those who harvest. We meet them, we listen to them, we trust their way of working. We don’t choose the lowest price, but the highest care. We like to know where the cheese comes from, how the chickens grow, if the rain was good for the tomatoes. This is how trust transforms into flavor. And for us, it’s the only possible way to cook.

EVERY DISH BEGINS WITH A CHOICE FROM THE HEART.

No grocery list is the same as another. Sometimes the eggs arrive on Monday, sometimes on Thursday. If there’s fog, no fresh herbs. If it rains, no zucchini flowers. But that’s okay. We cook with what’s there, not with what we would want. Because those who truly love ingredients let them speak. And never force the seasons.

There is vitello tonnato, pink and tender, with a mayo made with “substance”. The tajarin with meat sauce, which we would never call “classic” because here they are a small devotion. The veal cheeks cooked slowly, with the patience needed for good things. And then there are dishes that come and go, following the season or our heart. Some you always find. Others only once. Guiding us are the ingredients, time, and the desire to do well.

A MENU THAT CHANGES, LIKE THE LAND

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Cooking well, living better

We choose energy as we choose ingredients: with respect. All the electricity we use comes from renewable sources, and we offset gas with CO₂ removal projects. Part of the hot water and current we produce ourselves, with the sun. And for seasoning, we use extra virgin olive oil from lands liberated from the mafia. Because sustainability, like a good recipe, is born from daily gestures.

A TABLE WAITING JUST FOR YOU

One comes here to feel good. For Sunday lunches, summer dinners, or simply to enjoy something genuine. Book your table – we provide the fresh flowers, the homemade pasta, and a place for you.

WE WILL BE CLOSED FROM AUGUST 14 TO AUGUST 31. REOPENING SEPTEMBER 1.

HOURS

Sunday

12:30 pm – 2:30 pm
July and August: Closed for lunch

FRIDAY – SATURDAY

12.30 – 14.30
19.30 – 23.00

Thursday

CLOSE

Monday – Tuesday – Wednesday

12.30 – 14.30
19.30 – 23.00

CONTACTS

Via Aloi, 10, 12043 Canale CN
T. 0173 979799
E. trattoria.tregalline@gmail.com

P.IVA 02194720047 C.F. GNLFNC55B50A124Q

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A PLACE TO STOP EVEN OVERNIGHT

DIMORA TRE GALLINE

Welcoming is the verb we love the most. That’s why we are preparing something new, right next to the restaurant. A place to stop, where you can wake up to the scent of coffee and the silence of the countryside. A place to share with those you love.