Convivium

The Cantina Nicola restaurant, part of the homonymous farm, is located in Cocconato, a town in the north of Asti nicknamed the "Riviera del Monferrato" for its particular climate, ideal for growing grapes. The company was born in 2002 when the passionate but amateur activity of grandfather "Bertin" (to whom the Grignolino label is dedicated) was supported by the young grandson Federico. The interiors, welcoming and design, characterized by a beautiful play of combinations between wood and exposed brick, create an intimate, elegant and relaxed atmosphere especially in the evening. Cantina Nicola is a precious address in a beautiful location where you can taste a refined and gourmet cuisine, of above average caliber, full of imagination and interesting ideas, although still linked to tradition. The environment is welcoming, relaxed and refined thanks to the aesthetic solutions and attention to detail, the precise and generous service. Do you want to post your c...

The history of this splendid Asti Resort with gastronomic restaurant began in 2016 from an intuition of the Brazilian footballer Hernanes, then under Juventus, who saw the potential of what was then a ruin on the hill and decided to restore it by entrusting its management. to his fellow countryman Diego Dequi, whom he met as a sommelier at the restaurant del Cambio in Turin and became a friend, then a trusted collaborator and partner of the local "Divine Place". Unstructured tradition: this is how we could summarize in two words the cuisine of Christian Milone, who always manages with his dishes to reawaken dormant memories of smells, flavors and textures of our childhood in a real sensory journey full of emotions. Equally proverbial is his hand in the treatment of vegetables, all supplied from the garden of Ca 'del Profeta. The card is rightly not vast, but curious and fanciful. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comm...

Casa Vicina is a must for every gourmet in Turin's haute cuisine. The restaurant was already beautiful and welcoming in its previous location, although penalized by the fact that it was located in the basement. The new spectacular location is now ideal for giving customers a complete and high-profile sensory experience. Claudio Vicina is the author of a cuisine of depth and well hooked to tradition, revisited with clear ideas, painstaking attention to even the smallest details and excellent technique. Anna Mastroianni Vicina is the hardworking and patient preparer of exquisite pastries and excellent homemade pastas, which enhance an important part of the proposals on the menu. The dining room service is simply perfect, well orchestrated by Stefano Vicina, the histrionic host. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment:

The Al Gatto Nero restaurant is a legendary venue in Turin, opened in 1927 in the old location near Piazza Carlina and then moved from 1958 to its current location in Corso Filippo Turati. At Gatto Nero we plunged back into an atmosphere of the late 60s, enjoying a cultured cuisine - a true hymn to classic and traditional Italian cuisine, with some unmissable Tuscan "gems" - and an amazing cellar: in fact, thanks to the competence and passion of Andrea Vannelli, you will be able to taste labels of great depth. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment:

The Villa Tiboldi restaurant is part of the homonymous Agriturismo Relais, a splendid charming residence in the Roero area of Canale, of which lemilleUnanotte publishes a rich Reportage . Anyone who associates the idea of simple, free-range structures with the term "farmhouse" will have the opportunity to change their minds by staying in the magnificent suites of this Villa and tasting a refined cuisine with personality in its gastronomic restaurant. In the two dining rooms, the floors are mixed with barrique slats and stone, the ceilings with barrel vaults and exposed bricks, the original appliques on the walls and the designer chandeliers. The menu offers a well thought-out and very tasty selection of dishes. All the preparations are made with a few ingredients with clear and well-defined flavors: a cuisine that is traditional but is also absolutely modern in its realization. A praise to the Chef Luca Piccinelli who has clear ideas and safe technique. The cooking of t...

El Argentino is the restaurant of the Mazzeo family, who already dealt with gastronomy in Argentina, forced to move completely to Italy in 2002 to escape the terrible living conditions in their country of origin. After a first period of acclimatization in Piedmont, the business took off with this beautiful restaurant overlooking the Asti hills, opened in 2008. The restaurant's interiors are well-finished and pleasant, with pastel-colored walls, solid wood tables, some furnishings with an ethnic flavor and the colorful paintings by father Jorge Daniel, who with his son Esteban takes care of the grill. The kitchen is visible through a glazed niche. El Argentino struck us both for the well-kept ethnic cuisine and for the welcome, which stands out for its authentic family warmth. We found a commendable search for the best raw material and a great care in the presentation of the dishes, which together with the balance in the combinations of ingredients and the imagination in propo...

Cà Mentin restaurant is located in Revigliasco, on the Turin hills, housed in an old farmhouse used for horse breeding. The owner and Chef Enzo Gola, a great horse riding enthusiast, dedicated the name of the restaurant to his grandfather Clemente, nicknamed Mentin, who bought the house in 1890. The large dining room, in which rustic and modern elements coexist in harmony, is located on the upper floor, introduced by a work by the artist Mauro Benetti at the arrival of the staircase. At Cà Mentin you will taste an excellent modern cuisine, anchored to tradition but willing to revisit it when appropriate. The quality of the raw material is pursued without compromise: some ingredients are so precious "of them" that the intervention of the Chef can only be limited to satisfying their goodness with minimal intervention. Thanks to Enzo Gola's "passionate" wine making choices, we drank in an amazing way, discovering niche products that alone would be worth the t...