According to the wishes of the new styles given by the fourth generation, Ristorante Carignano is opening up no longer .just as the restaurant inside the Grand Hotel Sitea, but as a restaurant for everyone. New on paper but with deep roots in this area, it is also new in its service and table decor. A journey through pleasure, a proposal of food and wine that is inspired by Piedmont’s renowned cuisine, redesigned using the traditional codes of taste with Fabrizio Tesse, a Michelin star Chef.
Via Carlo Alberto 35, TORINO
The new restaurant belonging to Massimiliano Prete, the Piedmont king of dough that has conquered Italy from Saluzzo and Alba, is planned for after the summer. Prete will open his fourth restaurant in the heart of the city, where pizza made with sour dough and stoneground flour will be on offer in new interpretations of the Rome style pizza, a soft pizza served as eight slices, a crunchy pizza with mixed raising method and a fragrant paddle pizza.
Via Armando Diaz 2, ALBA (CN)
Another new restaurant in Turin is the Hafa Storie with Christian Milone. Under the light of his new Michelin star that he won in his Trattoria Zappatori in Pinerolo, Milone is landing in the most authentic and multi-cultural part of Turin, Porta Palazzo. He offers his Piedmont recipes and Moroccan specialities in his restaurant Hafa Storie in Galleria Umberto I, which was born from an idea by Milli Paglieri, who already founded the Hafa Cafè in Turin.
Galleria Umberto I, n. 10-13, TORINO
Another two chef brothers will be coming to Turin in September: Christian and Manuel Costardi. In addition to their family restaurant near Vercelli inside Hotel Cinzia, the Costardi Bros will open a restaurant in Via Cigna, inside an area of 2400 m2 that is completely dedicated to food&beverage: this is the visionary project of Marco Brignone aimed at upgrading the former Incet factory. What is the Costardi Bros speciality? Rice, cooked in all ways and shapes, and in all its expressions.
Corso Magenta 71, VERCELLI
The first name we are going to mention is Antonino Canavacciuolo who will open his bistro this year behind the “Gran Madre”, in Via Umberto Cosmo. It will, in fact, be called Bistrot Canavacciuolo and will be the renowned chef’s third restaurant in Piedmont, after Villa Crespi and Bistrot in Novara. According to the Chef, Turin is one of the most attractive cities for accessible dining and has declared in several interviews that the idea is to open the doors to our friends. He wants to provide a perfect meeting place that can make people feel at home. This is behind his choice of different tables and chairs, to remind us of moments of conviviality at home, when a sudden extra guest has you running off to find a spare chair around the house.
Via G.Fava, 18 – 28016 ORTA SAN GIULIO (NOVARA)
CHEF ANTONINO CANAVACCIUOLO E LA CUCINA IN PIEMONTE
In synergy with the Damilano family with whom they had already enjoyed important partnerships alongside the prestigious Cantina Damilano, Massimo and Luciana have opened the Massimocamia restaurant, a place that identifies them. Cosy, enveloping and warm, modern but pleasant, with a great view of the gently-rolling hills of the Langhe.
Strada Provinciale Alba - Barolo, 122
One of the most famous chefs in the world, on the threshold of 85 years he has agreed to join the team of Chef Ambassadors of Expo Milano 2015, we speak of Gualtiero Marchesi who hails from Milan (The Marquis, editor’s note) to represent his speciality he selected an ingredient with a history, so ample it almost overcomes the aura of greatness that dominates it: the grain. For the man who became the icon of Italian cuisine, he preserve the roots of Italian cultural heritage and biodiversity is something which no one can escape if you decide to prepare good food. Its aim? Semplicity. His duty? Favour well-being.
Il Marchesino Via Filodrammatici, 2 ang. Piazza della Scala
She is a chef with a difference, one of the few Italian star women in the category of Chef Ambassador at Expo Milano 2015. Born a lawyer in Foggia, then moved onto graphics in San Francisco and finally chose the role of chef, after obtaining a degree in Culinary Arts at Texas Culinary Academy Austin. An original type of cuisine, like her hair, pink, a mix of contemporary and tradition, good recipes which transform into street food. Her ingredient at Expo is honey … “because the bees ensure survival of the human race “and how can she be wrong! Christina is a mother, as well as a chef and self-employer, the Michelin Guide has continued to confirm her as that star which so many still strive to pursue since 2010. Do not be surprised to find squid with bok choi, ravioli with Parmesan and glazedsweetbreads listed on the menu.
Glass Hostaria Vicolo de’ Cinque, 58
Enrico Bartolini is one of the most promising national chefs . He wasn’t ever 30 when he was awarded the first Michelin star, the second was awarded when he just reached the age of 33 (2013, editor’s note) and he now appears in the team of Chef Ambassador for Expo Milano 2015. His ingredient at the Universal Exposition is the eggplant, because it’s light for transportationship and a challenge to those who have never loved this fruit, often mistaken for as a vegetable. In London and Paris he enhances an innate talent, even before exercising academical preparation. Enrico then returned to Italy and made the decision to give that certain luster to Brianza, by opening his own restaurant, Devero, found just a few kilometers from Milan. His signature is behind the menu which the airline Emirates decided to launch in 2014 for the Milan-New York route. His philosophy? Strictly contemporary classic.
Devero Ristorante - Largo Kennedy, 1
You’re one of the leading chefs in a region now on UNESCO’s World Heritage List, since 22 June 2014. Has anything changed since that day? Theoretically no, those who have always worked in those areas and done so conscientiously have ensured that this region should become part ofUnesco’s world heritage. I do the same as I did before, possibly with more attention because I realise that those coming to the Langhe, apart from because of the usual word of mouth, after this nomination expect something more. Ugo Alciati’s dish, what is it?At the moment it couldn’t be other than ice cream, the Fiordilatte from the pastures of the high Stura valley, we’re talking about milk produced between 800 and 1500 metres, in the summer pastures. It’s something I feel is mine, with which I have done a lot of work, despite it being very simple. It is precisely this simplicity that demands careful, meticulous work and fortunately the recognition is starting to come.Which ingredient will never be missing from your cuisine? One ingredient alone is not enough to make up a taste sequence, perhaps the most pliable, malleable and fascinating is flour.You are one of the Expo Ambassador Chefs: much has been said about your anti-waste idea. Can you tell us something about it? My idea of anti-waste is a family idea that my father had in 1961 when he opened […]
Guido Ristorante Tenuta di Fontanafredda
You are one of the leading chefs in a region added to UNESCO’s World Heritage List, since 22 June 2014. Has anything changed since that day?Certainly being part of a region like the Langhe is a reason for great pride, after the UNESCO recognition it is even more so. We live in an extraordinary area, rich in raw materials, land of great wines and established culinary traditions. We’ve always had an important flow of wine and food tourism and since that day this has been expanding to a range of tourists who previously did not put all this in first place.Enrico Crippa’s dish, what is it? The dish that most represents me is my historic salad, the 21…31…41..51 It’s one of the symbol dishes and contains a variety that goes from 21 to 51 different types of herb and salad. It’s an explosive dish, but at the same time of a simple essence.Which ingredient will never be missing from your cooking?Vegetables, without a doubt. We have a two hectare garden that provides most of the vegetables and herbs we serve at Piazza Duomo.Michelin stars have been shining beside your name for years.How does the cooking of a chef change after […]
Ristorante Piazza Duomo Piazza Risorgimento, 4
You’re one of the leading chefs in a region now on UNESCO’s World Heritage List, since 22 June 2014. Has anything changed since that day?Lots of things have changed and are changing, as a Piedmont native I’m proud that Langhe, Roero and Monferrato have obtained such world recognition. It means that there will always be more people who will come to visit our region and get to know our cuisine. We’re talking about a wine and food tourism able to improve the fortunes of our land: all it needs is that we cooks first of all try to work as a team, only in this way will Italy get back to the top.Michelangelo Mammoliti’s dish, what is it?A very abstract homage to Kandinsky: marinated anchovies, red and green bagnetto and traditionally fermented creme of bread. Anchovies al verde are a dish I grew up with and this recipe was created in spring, after going to an Abstract art exhibition where I saw one of Kandinsky’s paintings, ‘deux chevalier et deus personage entendue’. A picture that from any angle you look at it is never the same.Which ingredient will never be missing from your cooking?Madness! MAD100%NATURE!You are the chef of aromatic […]
La Madernassa Resort Località Lora, 2
You’re one of the leading chefs in a region now on UNESCO’s World Heritage List, since 22 June 2014. Has anything changed since that day?Table reservations in the gourmet restaurants have increased noticeably and lots of guests come from countries that previously had struggled to come to the Alta Langa.Damiano Nigro’s dish, what is it?In every dish that I put on my menu I try to represent myself with the obsessive search for the excellence of the raw material. It would be too restrictive to name a single dish. Which ingredient will never be missing from your cooking?In respect for the raw materials that my land offers me, of which fortunately there are many, that ingredient couldn’t be anything but the quality of being seasonal.A Michelin star has been shining beside your name for years. How does a chef’s cooking change after such recognition?A Michelin star marks an important achievement in a chef’s career, denying it would be a lie. If anything, once attained, the star itself highly motivates the chef and his team to work, day after day, to continue to grow and improve more and more, all together.You began your culinary adventure between Gualtiero Marchesi’s cookers: the start, […]
Relais Villa d'Amelia Fraz. Manera
Salone del Gusto of Turin is just around the corner. What is your opinion on these big events related to food? «I am particularly tied to the Salone del Gusto of Turin and have been since the first ever event. Specifically, I think it’s an amazing event, where culture of food is represented at its highest levels. From how it is both prepared and transformed. This, of course, thanks to Slow Food and in particular the commitment they have had throughout the development to support the project Terra Madre». How is Piedmont committed in giving small producers the opportunity to start up, especially in research, quality and craftsmanship? «I think that so much has been done but much can be done to help those of us who can represent the possibility for our future. Baladin as well as producer of artisan beer is also a farm that is committed to proposing the Piedmont area as a new culture: the hops». Apart from Salone del Gusto, 2015 will bring the expo in Milan. What do you think of this event?«I think it is an unmissable opportunity for Italy and the whole world. Food is a key issue. We are a small expression but we must feel involved in the process to promote awareness among consumers».To what extent does your company seek to […]
OPEN BALADIN - Piazzale Valdo Fusi - Via Saluzzo 21
Can food become the ambassador of the spirit of a town, a region or a country? «Are you kidding? I’m not a fanatic of Made in Italy, I would even go as far as killing somebody to defend it (figuratively speaking obviously)! When I took care of the catering in 2008 at the Pechino Olympic games, I wore a jacket which had, “Birichin Piemonte Italia,” embroidered on it». We know you work in three restaurants located in two different countries: the Birichin in Turin, as well as The Egg and Casa Batavia in London, What are the pros and cons of this international commuting? «I don’t have much time for myself, I also don’t get time to see my customers when I go to my restaurants, so unfortunately I don’t always have chance to meet them. A positive factor is that sometimes I meet them and I can get to know new kinds of customers». What are 3 strengths and 3 weaknesses that you find you have when cooking? «I see myself as ambitious, determined and ‘hungry’ to learn. As for my faults I confess that my diplomacy is non-existent. I am also boisterous and also a bit rebellious». Turin, London … Are there any other places where you would like to […]
‘L BIRICHIN - Via Monti 16/a
In what direction is taste heading? Is it going towards a fusion of cuisines from all over the world or towards different types of experimentation, going beyond molecular cuisine? «I would say towards a sweet taste. Lately there are a lot more sweet products consumed than savoury ones. Cuisine is going towards a ‘melting pot’ combination of different cultures, traditions and techniques. In Italy we should create our own culinary identity, but unfortunately, it is challenging to explain it well enough as the panorama is so vast». In Italy do you pay more attention to culinary innovation or valuing the culinary traditions?«Innovation is definitely a good point of reference as taste is moving in that direction. On a culinary level, the reality is that it no longer matches tradition». How would you define your own approach, innovative or traditional?«A contemporary approach, which tends to move the boundaries of innovation, but it is not the be all and end all».What is the main feature of your kitchen? «Staying hungry and foolish. I refuse to grow up, and even in the kitchen, I always want to play». Which ingredients do you use the most and what do you tend to avoid?«I do not like aubergine, turmeric and cumin, so I avoid using them in the kitchen».A common mistake that you should avoid preparing […]
COMBAL.ZERO - Piazzale Mafalda di Savoia 5
What are the fundamental ingredients in your kitchen? «Olive oil, pasta and parmesan»How do you choose your products, and more specifically, what do you think of local and organic products? «All the products we use are selected according to quality of the products (if they are of a high quality, we will use them. If not, we won’t). Regardless of distance or origins. As far as local produce is concerned, in 2014 it has been a great utopia. It was a great marketing idea created by people and companies who hold their own when in conversation. They will hopefully then open dozens of outlets all over the world… and then if that were true, what could we say to the Italian agricultural sector, which lives on exports of different wines, cheeses, pasta, fruit and vegetables and olive oil? To only sell in their own town?» What are your proposals for the next autumn and winter menu? «We hope it’s a good year for white truffle …»What are your plans for the future and what would you say to the new Chefs that are wanting to be in your line of work?«Our group is already committed in several projects abroad (Dubai, Mexico, Bangkok, …) and we hope to expand the number of destinations in the future». You have travelled a lot, What other cultures and cuisines that have […]
DOLCE STIL NOVO - Piazza della Repubblica, 4
When does the company Lurisia comes out and what is its business philosophy? What we are today we owe to men who believed in Lurisia by building, step by step, its story. From the determination of Pietro Cignolini, David Garbarino and Piero Sciaccaluga, a doctor and two forwardthinking entrepreneurs from Liguria, in 1940 the first thermal establishment of Lurisia came to light, the possibility for all to use this wonderful water with medicinal purposes but with scientific method and practices that will even more amplified the benefits. The will – a bit ‘in contrast – to prefer the more natural and guaranteed container that exists, that is glass. What is “Unico” drink?Unico is our last challenge. It is a good and healthy soft drink that looks like a juice. In fact it is made from 100% fruit, all from local typical agriculture: Barbera grapes, apples, pears and peaches of Piedmont. No dyes or preservatives, its color is natural fruit juice and its flavor can vary depending on the preponderance of a fruit on the other.Unico won seven Green Awards, the Oscars of the Nature of the Corriere della Sera, in the category Food, because attentive to the quality of the raw materials used, the protection of the territory and to global sustainability. Lurisia and the environment Ever since our company takes care to counteract the production of […]
Lurisia – Acque Minerali