Marcello Trentini shakes the esoteric Turin with creative flair and he does so within the walls of his Magorabin, in the shadows of the imposing Mole Antonelliana. An anarchic, subversive, creative and polychromatic personality, who expresses his eccentricity to the rhythm of rock ’n’ roll. His menu offers frenetic and acrobatic leaps from one idea to another, consisting of international and local ingredients, skilfully blended together, where regional traditions are ever present, as demonstrated by his Plin of hare & almonds or Hand pinched Torino Agnolotti, which talk about Piedmont but in a totally new language. “Mine is a knowing cuisine, cerebral and from the heart and stomach. A well-designed cuisine, but with delicacy as the common denominator.” Taste, in fact, is the true concept that the chef firmly anchors to every dish and to which his wife and sommelier, Simona Beltrami, refers to pair them with the best available wines. In Turin dialect ‘Magorabin’ means the “bogeyman” who frightens children, but in the restaurant world he has turned into a chef with an alternative hairstyle who enthrals his guests with his extravagance and creative flair.