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Il Gallo della Checca - Ranzo (IM)

Il Gallo della Checca, a truffle restaurant with its own Tartufaia as well as an osteria and wine shop since 1986, is located in Ranzo, a small inland Ligurian village on the border with Piedmont. One does not arrive here by accident, but because of the gastronomic value of the address, which is certainly worth a special detour. As you cross the threshold of the entrance, you will find yourself immersed in a quaint rustic-elegant style setting, full of curious elements, from the piano to the tiled stove, from the collection of ceramic roosters to vintage and modern racing bicycles, a great passion of Chef and Patron Ugo Vairo. The main hall is decorated like a wedding favor, with oriental carpets and many well-displayed bottles. Ugo Vairo and Renata Siboni run a place that easily wins over its customers. It's got all the right ingredients: an atmosphere that's elegant and refined, but still relaxed; service that's meticulous yet feels like family; and exc...

Il Cascinalenuovo - Isola d'Asti (AT)











Il Cascinalenuovo, starred restaurant owned by Walter and Roberto Ferretto immersed in the Asti countryside, member of Le Soste since 1995, boasts more than 50 years of activity.
Since 1968, the years in which the Ferretto parents worked, many things have changed: the drastic reduction of seats has been added to the total renovation of the rooms, to offer a superior quality service and a refined gastronomic proposal.


Light colors, parquet floors, beautiful designer chairs, contemporary art on the walls, the white console with guides and publications: a tasteful entrance, worthy anteroom to a large and well-kept dining room, furnished with the same criteria, illuminated by large , original floral fabric ceiling lights.


Assisted by a well-selected and prepared team, Chef Walter Ferretto is the author of a refined regional cuisine in which the great Piedmontese classics have the space they deserve but are also flanked by creative and fish dishes interpreted with class and skill. A Chef capable of combining the tradition of the great Piedmontese cuisine with innovation in a balanced way.











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