Behind the name Gioia, which translate to ‘joy’ or ‘jewel’, hides a surprising Italian proposal, as it is not easy to find handmade pasta (based on a family recipe) like the one made by Piedmontese chef Davide Bonato. With truffles as one of the favourite ingredients, here you can choose from its carefully selected à la carte or an appetising tasting menu, called NESSO, which highlights the extraordinary invisible link between Italian and Spanish culture. A must-try dish? The delicious 40 tuorli tagliatelle with fresh seasonal truffle, egg cooked at low temperature and Cacio Nerone cheese.