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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...

La Locanda dell'Angelo - Millesimo (SV)

La Locanda dell'Angelo Restaurant is located in Millesimo, in the historic center of the charming village of medieval origins, situated on the ancient salt road that connected Liguria to Piedmont, surrounded by woods and lapped by the Bormida River, which flows just a few steps from the Locanda.
The location is in a strategic position, a short distance from the Turin-Savona highway exit.
The interiors reveal a clever mix of ancient and modern.
The restaurant room, created from the old cellars, is welcoming and full of character, with parquet floors, vaulted ceilings and portions of the walls with exposed bricks.
The Locanda dell'Angelo is an excellent gastronomic stop, with a modern cuisine that includes both the unavoidable dishes of tradition and a rich and delicious selection of fresh fish, strictly "caught".
Creativity is expressed in a few well-calibrated touches that add value to each dish, and there is no shortage of French-inspired touches, such as the Robuchon-style puree, as simple in appearance as it is complicated in preparation.
Chef Davide Verdirosa convinced us with his choice of pairings and harmony of flavors.
The decision to offer a number of "caught" fish dishes on the menu is definitely a winning one: much appreciated by the local clientele of regulars, they are not only tastier, but also more sustainable and nutritionally complete...
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