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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...

Ristorante Piazza dei Mestieri - Torino

The Piazza dei Mestieri restaurant is located in Turin's San Donato district, embedded in the complex of the same name, whose stones tell stories of more than 2 centuries: large spaces in pure Art Nouveau style, which were once a factory and a factory, and today have been transformed into a real project and social. The spaces that in the 1800s housed workers and laborers now open to a platoon of students, more than 500 very young people initiated into a trade directly by the masters of Piedmont's best culinary and artisan traditions.
The area adjacent to the entrance, with the kitchen pass-through highlighted to good scenic effect, houses a seating area with sofa and armchairs. The structure of the room is that of a large loft with iron and glass windows in keeping with the industrial architecture of the building.
For Maurizio Camilli, cooking is not just a job, but it is passion and culture. His curiosity leads him to be in perpetual motion to travel to experience firsthand the dishes of all his colleagues most worthy of consideration, from the multi-starred to the emerging, as well as to travel far and wide around the world to learn about the best cuisines of East and West.
All this incessant activity has made Maurizio one of the most reliable connoisseurs of gourmet cuisine in all its declensions, and has obviously led him to have his own very precise ideas about what to propose in his restaurant and how to propose it.
The result is a fresh and enjoyable cuisine, perfectly calibrated, never "presumptuous," whose evolution over time has pursued the goal of simplification, removing all unnecessary frills. A cuisine that today is minimal, whimsical and tasteful, always well recorded and enjoyable even in a venue where there is very often a full house. A cuisine made of balance, technical perfection and that extra touch that you find in the dish that we like to call "love." ... And all this also thanks to the contribution of a trusted and enthusiastic collaborator such as Azis Grembi.
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