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Arburent, Osteria di Confine - Castelnuovo Scrivia (AL)

The name "Arburent" for the new "Osteria di Confine" by Federico Costa is a choice that encompasses the philosophy of the restaurant: an Osteria that celebrates the beauty of borders, understood not as separation, but as a union of traditions and flavors, and the multiple family roots of the Chef, who has grandparents from Val Borbera, Tortona, Lombardy and Veneto. The interiors of the venue are the result of a careful, radical renovation of the pre-existing hairdressing salon. The result is warm, welcoming and full of character, with bold but restful colours. Arburent is a pleasant modern tavern with a new generation concept. The cuisine of its Chef and owner Federico Costa is based on selected ingredients, seasonality and attention to detail. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment:

Trattoria Zappatori - Pinerolo (TO)

Christian Milone's Trattoria Zappatori is based in the center of Pinerolo in a historic late 18th-century building.
Crossing the driveway located under the porches, here is the inner courtyard with the zen garden next to the entrance.
Having walked down a short corridor onto which face, in order, the intimate small room for small convivial gatherings, the kitchen with "Table d'Hôte" and the charming Cantina, here is the elegant dining room in half-light, which enjoys an intimate and relaxing atmosphere.
The ambiance is warm and well-kept, with elegant parquet floors, exposed brick portions, frescoed vaulted ceilings supported by columns, and designer tables and chairs.
Lighting is provided by hanging spotlights on each table, illuminating only these.
Christian Milone's is a signature cuisine that impresses with the sharpness and cleanliness of each dish, to which is added, for those who can grasp it, a tangible sense of loving care devoted to each presentation.
Christian has always had an innate ability to make every ingredient noble by enhancing its primary flavors; he has always abhorred the term "create" because "it is Nature that creates and we are at Nature's service"; he has always put the absolute quality of the raw material first.
All this has made him a critically award-winning chef and on a steady ascent to the starry firmament. Then, a terrible accident.
The "aftermath" has given us back a different Christian, more mature, reflective and aware, a man who sees life and success from a different, almost Zen-like perspective...
We could call him a lucky guy, even though Fate has reserved for him a fate that has changed his character and approach dramatically.
Our advice is to run to Pinerolo to taste a very original artist's cuisine with lots of vegetable ingredients but not vegetarian, textural, aesthetic and faceted... You will be amazed and delighted, as we always have been since we have known Christian!
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