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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...

IO Luigi Taglienti - Piacenza

IO is Luigi Taglienti's gourmet restaurant in the heart of Piacenza.
The name IO is not an expression of self-aggrandizement on the part of the chef, but rather an emphasis on the project of putting the guest's comfort first, in a place that, as we shall see, has an almost mystical aura.
The restaurant is an integral part of Volumnia, the scenic exhibition space created by IO partner Enrica de Micheli in the deconsecrated and restored church of Sant'Agostino.
The restaurant, a natural extension of this place of art, is located in the old carpentry workshop of the church, with the Moon pendant lamp by Davide Groppi dominating the dining room.
Luigi Taglienti is the author of a cuisine of great refinement, which could be summed up as great Italian cuisine with a French twist.
We, who have followed the chef through so many stages of his career, have found on each visit one of the best cuisines in our memory, with multiple facets: contemporary and avant-garde, but also classical and traditional, calibrated, rich in quotations and games of textures, temperatures, balances and contrasts, accelerations and decelerations...
All with a "state of the art" technique that makes even the most complex preparations seem simple.
And what about Luigi Taglienti's sauces? Try them to understand what we are talking about!
We drank beautifully, with a rich combination of Pavese and Piacentino wines.
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