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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...

Fàula - Cerretto Langhe (CN)











The Faula restaurant is located in the Langhe hills inside the new prestigious Relais Casa di Langa, of which lemilleUnanotte publishes a rich Reportage.
Its name, which in the local dialect means "story", was chosen in homage to the centuries-old tradition of the region that wants families and friends to spend time together sharing stories.
The restaurant overlooks an entire glass wall on the large terrace from which you can enjoy the splendid panorama of the Langa hills, with Serralunga d'Alba in the foreground. You can access it directly by lift from the Reception floor, first encountering the room with the bar counter, and, in front of this, the air-conditioned cellar, which in turn can host small convivial meetings.
Chef Manuel Bouchard has found here the ideal place to show his crystalline talent without constraints or limitations: we have tasted practically all the dishes on the menu, obtaining the distinct feeling of being in front of a star of the first magnitude. Many dishes rank very high on our very personal scale of values, such as pigeon, risotto and even a "simple" preparation such as courgette ... We recognized and appreciated some quotes derived from the Chef's magnificent training course, in particular the Waldensian and Occitan ones. The clear and precise flavors, the impeccable combinations and a high-class assembly belong to a higher scale of values and can only arouse enthusiasm.












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