Convivium

Pane Amore ... Poderia, restaurant and shop, is located in Casalbeltrame within the complex of the Cascinale dei Nobili which houses the Ethnographic Museum of the "L Civel" agricultural tool. The host Roberta Calza (Master in Gastronomic Sciences and Unisg Quality Products of Pollenzo and Sommelier Course Ais) wanted an alternative space for sharing whose motto is "Simplicity, Care and Joy". The place is welcoming in its simplicity, with rustic furniture, lots of wood and a successful lighting. Large shelves contain many bottles and many gastronomic excellences found around Italy, among which stand out the varieties of native rice. The restaurant is a place marked by regional cuisine well executed, where you can also rediscover local preparations almost impossible to find as the Paniscia novarese and enjoy careful selection of meats and cheeses. The light hand of the chef also proposes some fish dishes always trying to enhance the flavors of the primary ingre...

The Monviso Restaurant - testa | cuore | pancia - is based in Saluzzo in an external position to the semi-pedestrianized areas of the historic center, convenient for parking. It is a young place, with a cordial and familiar atmosphere, whose name is a tribute to the famous peak which is clearly visible on clear days. The dining room stands out for its walls and ceilings that, after the removal of layers of plaster, revealed frescoes. Monviso is a restaurant run by a young and motivated brigade that makes a well-prepared and well-presented cuisine, with technique and passion. Daniele Palazzo is very skilled in working with fish and knows how to fully extract the taste and properties of the food. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment:

I Due Buoi, now led by chef Marco Molaro who took over Jumpei Kuroda, is the gastronomic restaurant of the Hotel Alli Due Buoi Rossi, a historic hotel in Alessandria since 1741. The elegant main dining room is played on very light colors, with the tables highlighted by dedicated lighting. There is also a small separate room with a single table, for absolute privacy. Marco Molaro continued the work of his predecessor with the unchanged goal of giving pleasure through food, respecting the raw material and the valorization of the territory. The tasting course we were offered proved to be excellent, with accurate presentations and a strong accent on "taste", which according to the Chef's philosophy must be the result of few ingredients, well matched and easily recognizable. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment: