a region at the head of the table3 contents mariangela marone carcoforo (vc) p.39 gianfranco...

Gastronomy

A Region at theHead of the Table

A Guide Chefof Piedmont

Cop. inglese 7-07-2004 14:20 Pagina 1

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The Chefs of Piedmont

Guida Chef In. da 1-33 17-06-2004 17:25 Pagina 2

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ContentsMariangela Marone Carcoforo (VC) p.39

Gianfranco Massolino Monforte d’Alba (CN) p.40

Massimo Milan Borgovercelli (VC) p.41

Elide Mollo Priocca (CN) p.42

Maria Occhetti Vezza d’Alba (CN) p.43

Giuseppe Palermino Montemagno (AT) p.44

Davide Palluda Canale (CN) p.45

Massimo Quaglia Faccio Torino p.46

Maurizio Quaranta Alba (CN) p.47

Mariuccia Roggero Ferrero Canelli (AT) p.48

Alfredo Russo Ciriè (TO) p.49

Marco Sacco Verbania p.50

Davide Scabin Rivoli (TO) p.51

Flavio Scaiola Barbaresco (CN) p.52

Fulvio Siccardi Piobesi d’Alba (CN) p.53

Alessandra Strocco Tigliole (AT) p.54

Mariangela Susigan Caluso (TO) p.57

Davide Testa Saluzzo (CN) p.55

Erik Trozza Ciriè (TO) p.56

Andrea Vannelli Torino p.57

Lidia Vanzino Alciati e Luca Zecchin p.58Santo Stefano Belbo (TO)

Pier Giuseppe Viazzi Cavaglietto (NO) p.59

Claudio Vicina Mazzaretto Torino p.60

Sergio Vineis Pollone (BI) p.61

Gian Piero Vivalda Cervere (CN) p.62

Riccardo Aiachini Alessandria p.14

Antonio Angelo Angiulli Candelo (BI) p.15

Giuseppina Bagliardi Asti p.16

Maria Barale Boves (CN) p.17

Fabio Barbaglini Trecate (NO) p.18

Pierangelo Bertinotti Borgomanero (NO) p.19

Marco Boschiazzo La Morra (CN) p.20

Piercarlo Bussetti Torino p.21

Massimo Camia Barolo (CN) p.22

Bruna Cane Cassinasco (AT) p.23

Antonino Cannavacciuolo Orta S.Giulio (NO) p.24

Fausto Carrara Cherasco (CN) p.25

Pierluigi Consonni Torino p.26

Maurizio Cornero Castello d’Annone (AT) p.27

Renato Dominici Carmagnola (TO) p.28

Walter Eynard Torre Pellice (TO) p.29

Walter Ferretto p.30Acqui Terme (AL) - Isola d’Asti (AT)

Osvaldo Forlino Gavi (AL) p.31

Maurilio Garola Treiso (CN) p.32

Cesare Giaccone Albaretto della Torre (CN) p.33

Marta Grassi Novara p.34

Patrizia Grossi Casale Monferrato (AL) p.35

Vera Lo Nardo Neive (CN) p.36

Luisa Marelli Valazza Soriso (NO) p.37

Andrea Marino Barbaresco (CN) p.38

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Foreword

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A Region at the Head of the Table

Italian cooking is, as we know, among the mostpopular in the world. Universally famous

products, restaurants and top chefs lead theway wherever they are.But while eating and drinking Italian style is thefashion throughout the continents, one of thegreat pleasures in life is discovering that magicalassociation which is created between cooking,products and the area. An unrepeatable alchemywhich can only be experienced by visiting a place,its colours and fragrances. Tasting products rightwhere they’re made. Meeting the chefs who makethem into unique creations.Piedmont is not only the region producing thetreasures of Italian wine and gastronomy such asBarolo, Barbaresco, Asti, Tartufo Bianco d’Alba andNocciola Tonda Gentile. With its 369 recognisedtypical products, 45 D.O.C. wines and 8 D.O.C.G.wines Piedmont is a paradise which has said no toGenetically Modified Organisms. It is the happy landwhere for a chef it’s easy to put his ideas into practice, touse his skill and imagination to create unforgettable tasteexperiences.That’s why A Region at the Head of the Table is not just aguide to the best restaurants in Piedmont. It’s a guide tothe best chefs of Piedmont. Maîtres à penser who tell thestories, secrets and philosophies of such creators of taste.Artists of flavour who open the doors of their secret atelier tothose capable of appreciating them.Fifty-one great chefs of A Region at the Head of the Tablehave been awarded the highest scores and awards by Italianand international gastronomic guides. They are creative artistswho have a precise, strong and firm idea of the ingredients, ofhow to make them into works of art, present them and completethem to form a complete and satisfying sensorial experience.Discovering Piedmont without encountering them would be ashame. Because finding out about their cooking is the mostpleasant and attractive manner of discovering Piedmont.

Ettore RacchelliCounsellor for Tourism, Sport and the 2006 Olympics

of the Piedmont Regional Authority

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The initial analyses for this study were based on some of the field’s most authoritativeguides to Italian restaurants – Michelin, Gambero Rosso, Espresso, Touring Club,Veronelli, Accademia della Cucina Italiana and SlowFood. These guides were used todiscern the nature of what Piedmont offers in culinary terms compared with the otherItalian regions, to determine what sets apart its particular excellence, and to formulatesome economic considerations with regard to prices.

An accurate analysis of the best Piedmont has to offer – based on the Michelin Red Guide(2003 and 2004 edition), the Guida ai Ristoranti d’Italia Gambero Rosso 2004, and theGuida ai Ristoranti de L’Espresso 2004 – made it possible to identify the master chefswho are presented in the following pages and who collaborated in creating this guide.

Piedmont’s restaurants in the guidesPiedmont is always among the regions with the most restaurants cited in the guides. Its chief competitor is Lombardy, followed by Tuscany and Emilia Romagna. Our region is third for the number of restaurants cited in L’Espresso, with some 230listings, surpassed only by Lombardy (first with 350 listings) and Tuscany (second with250 listings). In the other guides, Piedmont holds the fifth position after Lombardy,Latium, Tuscany and Emilia-Romagna in the Gambero Rosso, and after Lombardy,Tuscany, Veneto and Emilia-Romagna in the Michelin.

Piedmont is second in Italy for the number of starred restaurants – yet more evidence ofthe high standing of our restaurants.

Piedmont in the guides

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Number of restaurants cited – 2004 editions of guides


A glance at the prices 2004In considering the approximate prices for a meal in the restaurants cited in the 2004Michelin guide, an interesting fact emerges: in Piedmont, one spends an average of 30,18€ to 44,01 €, wine excluded. These figures are the result of averaging the minimum andmaximum prices of the restaurants mentioned. Calculating the same data for Italy’s otherregions and charting them progressively, it becomes apparent that Piedmont is positionedin the second half of the diagram. Lunching in Lombardy and Tuscany requires,respectively, from 33,71 € to 49,72 € and from 32,18 € to 46,67 €.

It’s clear that Piedmontese restaurants enjoy a good quality-price ratio: to its merit,cooking throughout the Piedmont region is associated with more modest pricescompared with other competing regions. Taking in particular Piedmont, Tuscany andUmbria – regions similar in their type of gastronomic appeal – the variation in pricescompared with those of 2003 was also assessed: on average, Piedmont’sminimum/maximum price range increased less than Tuscany’s did, albeit more than theaverage variation for Umbria’s restaurants.

Limiting the analysis to only starred restaurants, the price range once again shows thatPiedmont offers first-rate cuisine with an excellent quality-price ratio.

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2003* 2004 2004 vs 2003*

PIEDMONT € 29,58 € 43,19 € 30,18 € 44,01 € 0,60 € 0,82TUSCANY € 31,07 € 45,32 € 32,14 € 46,60 € 1,07 € 1,29UMBRIA € 28,73 € 41,62 € 27,85 € 42,10 -€ 0,88 € 0,48*Michelin Guide 2003

€ 20,00

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Michelin 2004 – Average price range

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The Best Restaurants and Chefs

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The selected chefsWhat are the best restaurants in Piedmontand who are the masters of its hautcuisine? What sets them apart?

The criteriaTo draw up this list of the best chefs, acriterion was established – as objectiveas possible – that would meet thefollowing requirements:• “Verifiability”: it was decided that

only guides commonly available inbookshops would be used;

• “Simplicity”: the three guides consideredto be the most important by those activein the field were taken into account(Michelin, Espresso, Gambero Rosso);

• “Soundness” in the event of anyconflicts between a restaurant and anyone guide: the “two out of three” rulewas adopted, i.e. excellent reviews inat least two out of three guides;

• “Adaptability” in the event of anysudden changes (e.g., relocation): the“two-year” rule was applied, i.e.excellent reviews for at least one of thetwo years from 2003-2004.

The parameters evaluated to determineexcellence are thus based on the ratingsgiven in the 2004 and/or 2003 editions ofthe three guides taken into account. A chefis considered one of the best if his or herrestaurant is cited in at least two out ofthree guides of the same year, and receivedratings that fall into the following limits: • Michelin: one or more stars;• Espresso: rating greater than or equal to

14/20;• Gambero Rosso: rating greater than or

equal to 80/100;

These criteria allowed us to single out thebest chefs, who personally tell their storiesin this guide.

The restaurants close upWhat kind of atmospheres do the bestrestaurants provide? For what events arethey suited? How is their service, in termsof personnel and professional skills? And,above all, what cuisine do they offer?

The atmosphereAmbience and refinementThe atmospheres in which the best chefswork are characterised by the particularrefinement of the rooms, furnishings andtable compositions (40% of responses); infact, the attention to and care taken with thesmallest details are considered decisiveelements in assuring that the “journey”across the flavours offered by the chef isexperienced with the greatest possibleintensity. It is a matter of richly evocativespaces: The restaurants are frequentlylocated within historical buildings, castles,aristocratic villas, and ancient dwellings – allrestored and skilfully converted (over 15%).

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The seatingQuality is in small numbers

The restaurants are limited in size. Onaverage, they seat 50. Only 2 restaurantsprofess to seating more than 100; over80% seat less than 70. It seems clear thatin order to offer customers the best, interms of attention and quality, it simplyisn’t possible to cater to large numbers.

The dining roomsThe intimacy of the roomsAlmost 40% of the restaurants have 2separate dining rooms. Over 25% have atleast 3.

The kitchen serviceThe staff

30% of the restaurants have a permanentkitchen staff of 4 persons. On average, 4.19persons are present in the kitchen, a figurethat reveals an increase with respect to theaverage of the sample surveyed in 2002, inwhich the results came to 3.5 employees.

The wait serviceIn the dining rooms, an average of 3.35persons of various capabilities and skills arepresent, ripened through devoted studies ormany years of experience in the field. Here,too, the average has risen with respect to the2.91 that was the result of the previoussurvey. This reinforcement of service interms of permanent personnel (keeping inmind occasional and seasonal help as well) isa sign of a new boost to the quality on offer,and of employment potential in the field.

The professional skills75% of restaurants boast waiters whospeak at least two foreign languages and,in over 60% of cases, there is a sommelierto help guide and advise customers in theirchoice of wines to go with their selectionfrom the menu; one in two restaurants hasa maitre.

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The cuisineNew interpretations and traditionThe best chefs are masters of their art, whichthey express by preparing “reinvented”dishes. Over 70% offer a creative cuisinethat, whether or not it uses typical localproducts, always uses only ingredients of thehighest quality, prepared and combined innew ways. The characteristic regionalcuisine, offered by 60% of the chefs,confirms their strong ties to the place inwhich they live and work, whether they arePiedmontese by birth or adoption.

The menu What kind of menu?Naturally, there is an A la Carte Menu,almost always alongside a Tasting Menu(offered by over 90% of the restaurants),intended as an invitation to sample aguided “itinerary” of dishes recommendedby the chef.

The wine cellarThe labelsThe cellars are always well stocked and thewine lists include an average of 600 labels. Itisn’t unusual to find wine lists dedicated to aspecific type (for example, exclusively Baroloor Barbaresco). In some cases, a list ofliquors and aged spirits is also offered –labels with vintages dating back to the early1900s.

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How many and what kind of customers?Frequentation of Piedmont’s best restaurantsOctober through December is the preferred period for dining out.

Despite a decrease in customers with respect to the previous year, in the last trimester,some 70% of restaurants recorded occupation rates ranging from 80% to “full up.”

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Where are they from?Demand from the Swiss surpasses that of the GermansWhile at the beginning of the year, the percentage of foreigners does not exceed 16%,between April and September they represent approximately 25% of all customers. Theremaining percentage is 22% composed of customers from other Italian regions.

During the October-December trimester, 30% of the clientele in the best restaurants isforeign.

October-December

Provenance of customers

47,52%

22,77%

29,71%

Piedmont

Other Italian Regions

Abroad

October-December

Provenance of foreign customers

Germany

France

Other Nations

Switzerland

United Kingdom

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We would like to thank all the chefs who contributed tocreating this guide, as well as the editors of the citedrestaurant guides for having provided their publicationsin electronic format.

Analysing the foreign market alone, the Swiss are the chief customers at 40%, while theGermans comprise 30%, followed by the French and English.


The Chefs


The ChefRiccardo Aiachini.Born in Castellazzo Bormida (AL), on 20 December 1962.Riccardo Aiachini began with variousintense experiences in numerous

restaurants, subsequentlyspending three years at the SanDomenico in Imola; since 1987,he is the satisfied owner andrenowned chef of La Fermata.

What he says about himself“I’m 42 years-old and have beenworking in the restaurantbusiness for 25. What can I say?It’s a lifelong passion.”

SpecialitiesCipolla cotta al sale ripiena dicipolla.

The RestaurantCharacteristic regional, Mediterranean,and creative cuisine. Sophisticated andelegant space. Two rooms; seats 35. A laCarte, Tasting, and “From Our Tradition”Menu. Wine list with wines from aroundthe world, superlative vintages andformats; 500 labels.

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A STROLL THROUGH

Alessandria: the church of Santa Maria diCastello stands out with its belfry and cloistererected in the 12th century in the old Roveretodistrict, which was the original nucleus ofAlessandria. Palazzo Guasco, the Cathedral,the parish of Sant’Alessandro, the church ofSanta Maria del Carmine. Noteworthy forthose with a keen interest in modern art is thepolychrome mural mosaic by Gino Severini onthe façade of the Palazzo delle Poste on thePiazza Libertà, and the architectonic worksby Ignazio Gardella (one of the principalrepresentatives of Italian Rationalism).

Riccardo Aiachini La Fermata Via Vochieri, 120 - AlessandriaTel. 0131.251.350e-mail: [email protected] www.lafermata-al.itClosed Saturdays at lunch and Sundays


The ChefAngelo Antonio Angiulli.Born in Gravina di Puglia (BA), on 24 January 1947.A great chef, originally from Apulia, nowsuccessfully rooted in Piedmont, who hashad intense experiences in many Europeancountries: first at the five-star City Hotel inZurich, as demi-chef de rang; then inLiguria, and in Brussels in a highly-frequented restaurant whose regularsincluded Prince Baldovino and his consortPaola of Liege. After several seasons inItaly, he finally settled in Biellese with theopening of “his” restaurant Angiulli, whichwas awarded a star by Michelin in 1994.

What he says about himself“My cooking is very personal, based onmemories of my early youth and onMediterranean culture, which I enrich withobservations and inferences I’ve madeabout the cooking in countries I’ve visited.In 1992, I interned with George Blanc atVonnaz. Today, I’m one of the one hundred

celebrity chefs who advertise Riso Gallorice, and I edit a column about gastronomiccustoms in a local biweekly, L’Eco di Biella.I’ve participated in various events, ofwhich I’m particularly fond of mentioning“Tre stelle per tre bicchieri,” organised bythe Cantine Contratto in Canelli. Cooking?A passion that absorbs my whole life.”

SpecialitiesPassata di cicerchie con crostacei.

The RestaurantMediterranean and Middle Europeancuisine. Rustic, elegant, and atmosphericspace. A curiosity: precious Persian carpetslie beneath all the tables. One room; seats 20.A la Carte and Tasting Menu, even forseafood. Dessert menu with accompanyingwines by the glass. Wine list with wines fromaround the world, superlative vintages andformats; 250 labels.Menu of “antique”spirits with labelsfrom1900-1920.

Angiulli Via Cerventi, 1 - Candelo (BI)Tel. 015.253.89.98Closed Mondays

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A STROLL THROUGH

Candelo: the Ricetti (Shelters) were fortifiedcomplexes originally built as storehouses forfood, but which could be transformed intodefensive strongholds. The Ricetto of Candelowas constructed prior to 1374 and is verywell-preserved.At a short distance from Candelo lies an“island” of Italian prairie, the RiservaNaturale delle Baragge (Baragge NatureReserve), an absolutely unique environmentin which nature reigns supreme.

Angelo Antonio Angiulli


The ChefGiuseppina Bagliardi.Born in Mombaruzzo (AT), on 15 July1942. An excellent chef who describesherself as self-taught. As often happens,talent, diligence, and passion have cometogether to produce incomparable results.

What she says about herselfA naturally private person, GiuseppinaBagliardi prefers to let her husband speakon her behalf: “When we opened therestaurant, Giuseppina was a housewife,but with courage we threw ourselves intothis adventure. Our friends didn’t knowwhether to admire us or eye us withsuspicion. Giuseppina, without havingattended any particular schools or coursesheld by chefs, read and learned the recipesfrom books and then looked for ideasbased on what other restaurants wereoffering. It seemed like a daring venture,but it went well. When she cooks, she hasa great deal of confidence in herself, even

as she accepts that occasional mistakes areinevitable. She often tries out new recipesfollowing her intuition, and then awaitsthe customers’ judgement. I occasionallyfind myself reining in her creations a bit,but everyone tells me to give her leeway.”

SpecialitiesFinanziera.

The RestaurantCharacteristic regional cuisine. Elegantrustic space. Two rooms; seats 60. A laCarte and Tasting Menu. Wine list withregional, national, Austrian, Californian,French, and Chilean wines; 520 labels.

Gener Neuv Lungo Tanaro dei Pescatori, 4 - AstiTel. 0141.557.270e-mail: [email protected] www.generneuv.itOpen seven days a week

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Giuseppina Bagliardi

A STROLL THROUGH

Asti: the cathedral dedicated to Maria Assunta(Our Lady of the Assumption), one ofPiedmont’s most important 14th-centuryGothic churches, modified in the 15th, 17th,and 18th centuries. The Palio di Asti takes placeon the third weekend of September each year.


The ChefMaria Barale.Born in Cuneo, on 5 January 1950.Al Rododendro of Boves opened its doorsin 1973. At first, Mary’s husband, WalterDel Marco, presided over the stove, whileshe looked after the customers. Thenfortune intervened in the form of shyness:A naturally private person, Maryconvinced her husband to exchange placeswith her; and it was precisely then that AlRododendro began its ongoing ascent.

What she says about herself“My cooking is partly under the influenceof nearby France, but it gets very creativedue to the encounter between localtraditions and those of the other Italianregions.What’s more, in my profession, nothing isever static, which is why I continue to takeclasses, participating in refresher courseswith the most famous chefs every year.It’s the best way to always keep in step withthe latest cooking techniques.”

SpecialitiesRavioli di gallina.

The RestaurantInternational and creative cuisine.Sophisticated and elegant space.One room; seats 25.A la Carte and Tasting Menu.Wine list with regional and national wines;250 labels.

Al Rododendro Reg. San Giacomo, 73Boves (CN)Tel. 0171.380.372Closed Sunday evenings and Mondays

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A STROLL THROUGH

Cuneo: the porticoes of the stately buildingson Via Roma and Corso Nizza arecharacteristic of the city. City life takes placealong this axis with its commercial activities,professional offices, and cafés. The dome of1198 arose along with the foundations of thecity itself. The recently restored Torre Civica(City Tower) dates back to 1317. From atopthe tower, one can admire the spectacularpanorama of the Alpine arc.

Maria Barale


The ChefFabio Barbaglini.Born in Desio (MI) on 8 September 1974.Very young and just as skilful, FabioBarbaglini, after graduating from hotelschool, went abroad with the intention ofbuilding a solid and versatile career: heinitially went to Saint Moritz, then toAustria and Monte-Carlo; upon his returnto Italy, he consolidated his experience atthe Antica Osteria del Ponte in Cassinettadi Lugagnano.

What he says about himself“You’ll find very little about my cuisinethat’s traditional – quite the contrary. Buteverything is prepared with passion andattention to the ingredients.”

SpecialitiesAll dishes on the Chef’s Menu.

The RestaurantCreative cuisine. Atmospheric space with aview. One room; seats 25.A la Carte and Tasting Menu.Wine list with national wines; 350 labels.

Caffé Groppi Via Mameli, 20 - Trecate (NO)Tel. 0321.711.54Closed Sunday evenings and Mondays

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Fabio Barbaglini

A STROLL THROUGH

The environs of Trecate: Parco Naturale Valledel Ticino (Ticino Valley Natural Park), withequipped paths and cycling trails. Guidedwalking and cycling tours are available. At Galliate: the Castello Visconteo Sforzesco(Visconti-Sforzesco Castle), one of the mostimportant monuments in the Novara area dueto its architectonic grandeur and theuniformity of its impact.


The ChefPierangelo Bertinotti.Born in Cureggio (NO), on 6 July 1938.A master chef of exceptional experience,who boasts a truly extraordinary curriculumvitae: his cooking has reached as far asHong Kong, Dubai, New York, Bahrain, andCairo; he also made several stops in Europe,passing through London and Ireland. In1962, he “came to a stop,” returning toPiedmont with the opening of the Pinocchio.

What he says about himself“My exploration of the tastes and flavoursof our country’s fine cuisine can besummed up by my family’s characteristicsimplicity and straightforwardness.And you’ll find all of us here at the Pinocchio– my wife Luisa, my children Paola(sommelier) and Andrea, and my daughter-in-law Laura – every day, sharing in thecommitment to revisiting, with a pinch ofmodernity and a touch of class, dishes thatmake eating well a sign of culture.”

SpecialitiesUovo in piedi con mandorle e tartufod’Alba in bagna caoda.

The RestaurantTypical Piedmontese and creative cuisine.Sophisticated and elegant space, with gardenand terrace. Three rooms; seats 36 plus 170by reservation. A la Carte and Tasting Menufeaturing the Pinocchio’s renowned dishes,Children’s Menu and Lunch Menu forbusiness lunches. Wine list with regional,national, and international wines from aroundthe world, superlative vintages and formats;and liquor menu, for a total of 700 labels.

A STROLL THROUGH

Borgomanero: a walk in the ancient villagewith its four districts; the Museo “Comeeravamo” (“The Way We Were” Museum) inthe former Palazzo Bono on Piazzale Chiesa.In the environs: Orta San Giulio with itssuburbs among elegant 17th and 18th-century residences whose arcades open ontogardens that fall away into the lake.

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Pierangelo BertinottiPinocchio Via Matteotti, 147 - Borgomanero (NO)Tel. 0322.822.73e-mail: [email protected] www.ristorantepinocchio.itClosed Mondays and Tuesdays at lunch


The ChefMarco Boschiazzo.Born in Turin, on 13 August 1969.A graduate of the hotel school in Barolo,he gained experience in typicalPiedmontese restaurants; then, in 1985,he arrived as assistant cook at theBelvedere, whose kitchen he now runs.

What he says about himself“I’m following and continuing therestaurant’s traditions, offering dishesbased on classic regional recipes; mycooking combines careful preparation andhigh-quality ingredients.”

SpecialitiesAgnolotti del plin ai tre arrosti. The desserts.

The RestaurantCharacteristic regional cuisine. Historicalspace. Four rooms; seats 120. A la Carteand Tasting Menu. Wine list with regional,national, and international wines fromaround the world, superlative vintagesand formats; 750 labels.

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Marco Boschiazzo

A STROLL THROUGH

La Morra: the town is known as the "Belvederedelle Langhe" ("The Lookout of the Langhe")because of its spectacular location atop a hill inthe heart of the Barolo area. In the old quarter,the baroque church of San Martino and theconfraternity of San Rocco. In the hamlet ofAnnunziata, the Museo Ratti sull’enologia(Ratti Museum of Oenology), with its wealth ofhistorical tools and documents.

Belvedere Piazza Castello, 5 - La Morra (CN)Tel. 0173.501.90e-mail: [email protected] www.belvederelamorra.itClosed Sunday evenings and Mondays


Piercarlo Bussetti

The ChefPiercarlo Bussetti.Born in Chivasso (TO), on 5 January 1968.Piercarlo Bussetti travelled manykilometres to learn art of cooking: hisdesire for knowledge took him as far awayas the United States and Japan, in additionto France, Spain, and many Italian cities.

What he says about himself“All my experiences have come together inan experimental cuisine that, while it alsodraws on this region, covers a broadspectrum. It’s represented by a concretecreativity and innovation that reflects mypersonal style.”

Specialities“Inversione del vitello tonnato”, sushi intre versioni, scamone di sanato dorato,torcione di foie gras con salsa all’arabicae panpepato, goccia al cioccolato concrema al caffè.

The RestaurantCreative and experimental cuisine.Sophisticated and elegant space.Two rooms; seats 35.Various Tasting Menus, from which onemay choose individual dishes.Wine list with wines from around theworld, superlative vintages and formats;approximately 400 labels.

Locanda Mongreno Strada comunale Mongreno, 50 - TorinoTel. 011.898.04.17 e-mail: [email protected] Mondays

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Turin: Basilica of Superga. This buildingdesigned by Filippo Juvarra overlooks Turinfrom the hilltop of Superga. Once the symbol ofthe power of the Savoy, it is now a destinationfor pilgrims and young couples who come toadmire the view (the basilica can be reachedvia the trolley inaugurated in 1934).

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The ChefMassimo Camia.Born in Dogliani (CN), on 12 September 1960.Prior to the adventure of the Locanda delBorgo Antico, Massimo Camia spent manyyears on the move around Italy, learningand perfecting his skills as a chef.

What he says about himself“This has been my profession since 1975(I began at the age of 15), and over timeI’ve tried to enrich my store of experiencesas much as possible: nine years of hotelseasons, followed by three years inMuscatel, four in Mondovì with my firstrestaurant, and finally Barolo, where I’vebeen since 1990.In 2001, I was awarded a Michelin star.”

SpecialitiesRisotto al petto di piccione and tortino dinocciole.

The RestaurantCharacteristic regional and creativecuisine. Sophisticated and elegant space.Two rooms; seats 40. A la Carte andTasting Menu, as well as a separate SmallMenu. Wine list with regional, national,and international wines from around theworld, superlative vintages and formats; a Menu dedicated to Barolowines; 430 labels.

Locanda nel Borgo Antico Piazza Municipio, 2 - Barolo (CN)Tel. 0173.563.55Closed Wednesdays and Thursdays all day; closed only Wednesdays from October to November

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Barolo: the Castello di Barolo (Barolo Castle) is an ancient building that was significantly altered in the19th century. It houses the Museo Etnografico (Ethnographic Museum), historical apartments furnishedwith antique pieces, the heraldry room, the library, and the relics of Silvio Pellico. Also located here is theEnoteca Regionale del Barolo, a prestigious showcase for local wine production. In the environs: in thehamlet of Roncaglia di Bene Vagienna is the Riserva Naturale Augusta Bagiennorum (AugustaBagiennorum Nature Reserve). The area, located in a scenic position, is recognised as a site of natural andlandscape interest, and sections of it are subject to archaeological preservation. In fact, one can visit theexcavations of the ancient Roman city, which includes the ruins of a theatre, temple, and aqueduct.

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Massimo Camia


The ChefBruna Cane.Born in Cossano Belbo(CN), on 16 May 1957.Bruna Cane is forty-seven years-old, andhas spent the majority of the past twenty-seven in the kitchen – the kitchen of ICaffi, to be precise.

What she says about herself“I offer creatively re-elaborated regionalcuisine. In autumn, I prefer game, whiteAlba truffles and mushrooms; in spring, Ipay more attention to aromatic herbs; insummer, vegetables. Our bread, breadsticks, pasta, and smallpastries are all artisanally produced.”

SpecialitiesTortino al fondente con gelato alla lavanda.

The RestaurantCreative cuisine. Rustic-elegant space.Three rooms; seats 35.

A la Carte and Tasting Menu.Wine list with regional andnational wines; 600/700labels.

I Caffi Reg. Caffi, 284 - Cassinasco (AT)Tel. 0141.826.900e-mail: [email protected] www.icaffi.itClosed Wednesdays and Sunday evenings

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Cassinasco: the Santuario dei Caffi (CaffiSanctuary), an unusual white structure with atall central cupola that holds some one-hundredex-votos from the 19th century through thepresent. The church, situated on the road thatruns along the ridge between Cassinasco andLoazzolo, dates back to the early 20th century,and stands on the site of an ancient votive postthat was subsequently knocked down. Climbingto the top, the view spans the entire range of theAlps, with the Monte Viso isolated in thebackground as a point of reference.

Bruna Cane

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The ChefAntonino Cannavacciuolo. Born in Vico Equense (NA) on 16 April1975. Considered one of Italy’s top chefs,Tony Cannavacciuolo has a truly interestingcurriculum vitae: When he was just 18years-old, he left the peninsula of Sorrento

to gain experience in France at theAuberge de l’Île and with

Westermann. Back in Italy, in1995, he worked the peak

season in the Hotel SanRocco, on Lake Orta. At

the end of the summer,he found himself

working in thehotel restaurant

L’Approdo,owned by

the Primatesta family. In 1998, he went“home,” going to Capri to the kitchens ofthe prestigious Hotel Quisisana. Finally, in1999, he found himself back on the lake topersonally manage the Villa Crespi togetherwith Cinzia Primatesta.

What he says about himselfThe chef presents a creative cuisine –Mediterranean with a “fusion” of productsfrom Piedmont and the lake.

SpecialitiesQuaglia farcita al fois gras con le sue uovae salsa ai frutti di bosco.

The RestaurantMediterranean and creative cuisine.Historical space, sophisticated andelegant, with a view. Three rooms; seats 35for A la Carte meal. A la Carte, Tasting,and “Chef’s Recommendations” Menu.Wine list with national and internationalwines from around the world, superlativevintages and formats; 1,000 labels.

Villa Crespi Via G. Fava, 18 - Orta S. Giulio (NO) Tel. 0322.911.902e-mail: [email protected] Tuesdays and Wednesdays at lunch

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A STROLL THROUGH

Orta San Giulio: a medieval village on theshores of Lake Orta with many 17th/18th-century residences and a wealth of medievalvistas. Worth noting is the Palazzo De FortisPenotti with its neoclassic façade, a truearchitectonic gem, and the late-RenaissancePalazzo Gemelli. On the island of San Giuliostands the Basilica of San Giulio, erected abovea pre-existing church that, according totradition, was the hundredth and last built bythe Saint in the 14th century, at the end of hisevangelistic pilgrimage. Since 1590, twentychapels exist immersed in the park of the SacroMonte di Orta (Sacred Mountain of Orta).

Antonino Cannavacciuolo


The ChefFausto Carrara.Born in Mondovì (CN), on 18 December 1969.Active in the restaurant – which he owns –since 11 September 2000, he gained hisexperience in numerous prestigiousrestaurants in Italy, France, and Germany.The results of his formation are anexquisite pleasure for the palate – foranyone who wishes to taste them.

What he says about himself“I like to think that I can give anyoneinterested the possibility of experiencingthe same pleasure in the art of the stovethat it gives me – so I teach cooking andthe history of cooking, holding classes inmy restaurant, and collaborating with theuniversities of Turin and Zurich.There’s something else I’m particularlyfond of: truffles, an ingredient to whichI’ve dedicated years of research and experimentation.”

SpecialitiesTerrina di faraona e lumache, raviolini delplin ai ferricorti, stinco di vitello alcioccolato “chuao”, torta leggera dinocciole senza burro e farina.

The RestaurantCharacteristic Piedmontese, regional,Mediterranean, and creative cuisine.Sophisticated and elegant space. One room;seats 25. A la Carte, Tasting, “Chef’sRecommendations,” and “Snail” Menu.Wine list with regional, national, andinternational wines from around the world,superlative vintages and formats; 500 labels.

Operti 1772 da Fausto Via Vittorio Emanuele, 103 -Cherasco (CN)Tel. 0172.487.048www.operti1772.itClosed Tuesdays

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Cherasco: the city has retained its castrumromanum structure, a grid layout with twolarge streets that intersect perpendicularly,dividing the city into four districts. It wasonce surrounded by walls approximately onemile long, which were then replaced by tree-lined avenues in the 18th century.The Palazzo Municipale (Town Hall) and theTorre Civica (City Tower) are two examplesof the deep-rooted urban culture.On Viala Salmatoris stands the manor housebuilt by Luchino Visconti in 1348.The Romanesque-style church of San Pietrois the city’s oldest monument.

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Fausto Carrara


The ChefPierluigi Consonni.Born in Massa, on 29 October 1969.A talented, enthusiastic, and exacting chef.One of his most important experiences wasat the restaurant La Prima Smarrita inTurin, where he refined his sensibility andtechnique.

What he says about himself“I’ve liked the idea of working in a kitchenever since I was young; this inclinationsubsequently turned into a real and truepassion, to the point of eclipsing the effort,commitment, and sacrifice that thisprofession requires – the gratification youfeel when you prepare a new dishesoutweighs any obstacle. When I cook, I’mnot concerned so much with amazing mycustomers as with creating something thatwill be, for them, a complete pleasure:from the presentation (attractive to lookat), to the aroma (agreeable to smell), tothe flavour (a pleasure to taste).”

SpecialitiesCode di scampi e coniglio con crema discalogno, vitello tonnato del Vintage,quadrati di gallina e coniglio con il lorosugo d’arrosto, tortino di pere con gelatoalla cannella.

The RestaurantCharacteristic Piedmontese andMediterranean cuisine. Sophisticated andelegant space. Three rooms; seats 60. A la Carte, Tasting, and “Chef’sRecommendations” Menu. Wine list withregional, national, and international winesfrom around the world, superlative vintagesand formats; approximately 600 labels.

Pierluigi Consonni Vintage 1997 Piazza Solferino, 164 - TorinoTel. 011.535.948e-mail: [email protected] www.vintage1997.comClosed Saturdays at lunch and Sundays

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A STROLL THROUGH

Turin: Piazza Solferino, surrounded by 19th-century buildings. Since January 2004, it hasbeen hosting “Atrium Torino,” a spacededicated to the city’s communications,transformations, and the Olympic events.From Via Pietro Micca to Piazza Castello withPalazzo Madama, Palazzo Reale, and theTeatro Regio (Royal Theatre).Beneath the arcades of Piazza Castello,several of the city’s historical cafés.


The ChefMaurizio Cornero.Born in Castello di Annone (AT), on 3 August 1976.After his accountancy studies, he beganworking in the family restaurant,supervising the management of the diningroom; only subsequently did he find hisway into the kitchen, where he discoveredhis propensity for the profession to whichhe has dedicated himself with diligenceand passion ever since – as is apparentfrom the results.

What he says about himself“I can say that I was born into theprofession: in fact, I learned how to cookunder the supervision and guidance of mymother, Ornella Borgo.”

SpecialitiesFiletto di maialino fasciato di lardo diArnaud in salsa Voronoff.

The RestaurantCharacteristic regional and creative

cuisine. Sophisticated and elegant space.One room; seats 50.A la Carte , Tast ing, and “Chef ’sRecommendations” Menu. Wine list withregional and international wines fromaround the world, superlative vintages andformats; 225 labels.

Maurizio Cornero La Fioraia Via Mondo, 26 Castello di Annone (AT)Tel. 0141.40.11.06Closed Mondays

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The environs: the Parco Naturale diRocchetta Tanaro (Rocchetta TanaroNatural Park). Spans 122 hectares in ahilly area across an uninterruptedstretch of beech, oak, chestnut, andEnglish oak trees. Noteworthy are theequestrian trails, educational naturepaths, and cycling trail winding alongthe paved road that connects thecommunities of the area.

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The ChefRenato Dominici.Born in Carmagnola (TO), on 25 November 1925.A great historical chef shows that hecombines his work in the kitchen with atangible commitment to spreading hisculture and the gastronomic arts.

What he says about himself“Cooking is more than a job for me,it’s a passion that involves my entire life: Iam a close collaborator of Slow Food,appointed professor at the Università diScienze Gastronomiche in Pollenzo, and aconsultant for numerous hotel schools.Furthermore, thanks to my role as towncouncillor in the Commune ofCarmagnola, I can dedicate all theknowledge I’ve gained over the years toincreasing the value of and promoting ouragro-industrial products and the region.”

SpecialitiesEvery dish at La Carmagnole is alwaysexclusive: in fact, each customer’s menu isremembered to ensure that already tasteddishes are not offered again – unlessotherwise requested, of course.

The RestaurantCharacteristic Piedmontese, regional, andcreative cuisine. Sophisticated and elegant space on thefirst floor of a late 18th-century building.Four rooms; seats 32.Tasting Menu. Wine list with national and internationalwines from around the world; suggestedwines to accompany the dishes; 600 labels.

Renato Dominici La Carmagnole Via Chiffi, 31 - Carmagnola (TO)Tel. 011.971.26.73Closed Sunday evenings and Mondays

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Carmagnola: on Piazza Agostino, the mansionbuilt circa 1200 that now serves as the townhall, the collegiate church dedicated to SanPietro and San Paolo and dating back to 1492. Worth noting is the Ecomuseo della Canapa(Hemp Eco-Museum), which displays antiqueequipment and shows the various processingstages.


The ChefWalter Eynard.Born in Torre Pellice (TO), on 13 February 1958.In developing his skills, the local expertchef Walter Eynard drew inspiration andsensibility from Italian and Frenchgastronomic culture to create his ownpersonal and high-level cuisine.

What he says about himself“I was born and raised in the Valdesevalleys, the value of whose localingredients my wife Gisella and I try topreserve and express.”

Specialities“The dish I’m preparing for you today”.

The RestaurantCharacteristic regional and creative cuisine.A la Carte and 2 Tasting Menus.Wine list with regional and internationalwines from around the world, superlativevintages and formats; 1,020 labels.

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Torre Pellice: the “F. Scroppo” gallery ofcontemporary art; the Museo Storico Valdese(Valdese Historical Museum), which documentsthe origins, history, customs, and traditions ofthe Valdese people and the valleys they settled.

Walter EynardFlipot Corso Gramsci, 17 - Torre Pellice (TO)Tel. 0121.91.236Closed Mondays and Tuesdays

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The ChefWalter Ferretto.Born in Isola d’Asti(AT), on 5 April 1960.Walter Ferretto began his career as a chefat a very young age, helping his mother inthe family restaurant Il Cascinalenuovo,where his remarkable talent quicklybecame apparent. In search of newinfluences, he began travelling to gainexperience. He spent time in numerousFrench restaurants (all with 2/3 Michelinstars), and in two prestigious restaurantsin the United States. He also made severalstops in Italy before opening the Pisternawith his brother Robert.

What he says about himself“My cooking fuses tradition andinnovation: The menu combinesPiedmont’s great gastronomy – some ofwhose virtually obsolete historical dishes Ialso offer, such as 17th-century sausageand rum risotto – with flavours andaromas from every corner of the world.”

SpecialitiesMillefoglie di lingua di vitello e foie grascon gelatina al porto. Ravioli ripieni diriso, cavolo e tartufo nero.

The RestaurantPisternaCharacteristic regional and creativecuisine. Historical space. Three rooms;seats 60. A la Carte and Tasting Menu.Wine list with wines from around theworld, superlative vintages and formats;350 labels.Il Cascinale NuovoCharacteristic Piedmontese and creativecuisine. Sophisticated and elegant space.Two rooms; seats 70. A la Carte andTasting Menu, seasonal Truffle Menu. Wine list with wines from around theworld, superlative vintages and formats;500 labels.

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Walter Ferretto

A STROLL THROUGH

Acqui Terme: the dome, castle and its botanicalgarden, and the Piazza della Bollente. Isola d’Asti:the Chiesa dell'Immacolata Concezione diMogovone (Church of the Immaculate Conceptionof Mogovone), founded circa 1629.

Il Cascinalenuovo S.S. Asti-Alba, 15 - Isola d’Asti (AT)

Tel. 0141.958.166e-mail: [email protected]

www.ilcascinalenuovo.itClosed Sunday evenings and Mondays

Pisterna Via Scatilazzi - Acqui Terme (AL)Tel. 0144.325.114e-mail: [email protected] www.pisterna.itClosed Sunday eveningsand Mondays; open only evenings all other days


The ChefOsvaldo Forlino.Born in Montacuto (AL), on 18 September 1953.His own boss since 1980, first with therestaurant Forlino and now with LaGallina, this chef spent time at Da Guidoin Costigliole and at the Sadler in Milan.

What he says about himself“I’ve been breathing in the aromas andflavours of cooking since I was born, mydad, mum and grandmother all beinginvolved in the activity. Practically – basedon a quick calculation – I’ve been workingin the restaurant business for 50 years.”

SpecialitiesPurè di patate di montagna con baccalà ecarciofi saltati.

The RestaurantCharacteristic Piedmontese, regional, andMediterranean cuisine. Atmospheric space with a view.Four rooms; seats 120.A la Carte and Tasting Menu.Wine list with regional and international

wines from around the world,superlative vintages and formats; 350 labels.

Osvaldo Forlino La Gallina Frazione Monterotondo, 56 - Gavi (AL)Tel. 0143.685.132e-mail: [email protected] www.la-gallina.itClosed Mondays

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Gavi: the fortress, erected at the endof the 17th century. In the environs:The archaeological area of Libarna,an ancient Roman city near SerravalleScrivia; the Riserva Naturale delTorrente Orba (Orba Stream NatureReserve) offers a pleasant andrelaxing itinerary suitable for all.

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The ChefMaurilio Garola.Born in Avigliana (TO), on 29 May 1958.Maurilio Garola learned and refined hisculinary skills in numerous kitchens,moving from Piedmont to Switzerland overthe years: from La Betulla in Trana, to LaVecchia Lanterna and La GastronomiaCastagno in Turin, to the Val Sangone inGiaveno, and the Astor on the Lido Estensi,before finally “coming to a stop” in his ownrestaurant, La Ciau del Tornavento.

What he says about himself“My life amidst the stoves consists of re-elaborating recipes of old flavours, notleast because I come from a family of

peasant origin; I try to lighten the disheswithout trivialising them, presentingtradition from an innovative perspective,trying to make the food a pleasure for thepalate that simultaneously satisfies themind and heart.”

SpecialitiesAgnolotti del plin di seirass al serpillo cottinel fieno maggiengo.

The RestaurantTypical Piedmontese, regional, and

creative cuisine. Atmospheric spacewith a view. One room; seats 60.

A la Carte and Tasting Menu,Traditional Menu. Wine list

with wines from around theworld, superlative vintages

and formats; Magnumand Poppi Magnum;

1,000 labels.

La Ciau del Tornavento Piazza Baracco, 7 - Treiso (CN) Tel. 0173.638.333Closed Wednesdays and Thursdays at lunch

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Maurilio Garola

A STROLL THROUGH

Treiso: on the central piazza, one can admirethe superb and imposing Baroque-styleparish church. The interior is alsomagnificent with its presbytery, paintingsover the secondary altars, and other frescoes.In the environs: the city of Alba and theCastello di Roddi (Roddi Castle).


Ristorante dei Cacciatori Via San Bernardo, 9 Albaretto della Torre (CN)Tel. 0173.520.141Tuesdays and Thursdays at lunch

The ChefCesare Giaccone.Born in Lequio Berria (CN), on 22November 1946.Cesare Giaccone began his career as a chefin the Valle d’Aosta, subsequently movingto the Ligurian Coast and spending severalseasons in Germany. When, in 1968, hedecided to open the Ristorante deiCacciatori, he was already well-preparedto offer his clientele delicious cooking.

What he says about himself“I took my first steps at the stove under thewatchful eyes of my mum Maria, who alreadyowned the restaurant. My character iscapricious and unpredictable – just like mycooking, which I invented myself.”

SpecialitiesA dish dedicated to a dear friend fromacross the Alps: porcini e pesche allaWillsberger.

The RestaurantCharacteristic regional and creativecuisine. Elegant family restaurant.

Two rooms; seats 35. A la Carte andTasting Menu.Wine list with nationalwines; 150 labels.

Cesare Giaccone

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The environs of Albaretto: the Castello diSerralunga d’Alba (Serralunga d’Alba Castle)dating back to 1340; the Castello di Borgomale(Borgomale Castle), built beginning in 1429 ona former fortification dating back to the 18thcentury, is a massive structure that towersabove the village together with the church.

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Tantris Via Pier Lombardo, 35 - NovaraTel. 0321.469.156 e-mail: [email protected] Closed Sunday evenings and Mondays

The ChefMarta Grassi. Born in Novara, on 21 August 1955.Marta Grassi’s career path is an unusualone. It’s the story of a passion that droveher to abandon one profession – teaching –to dedicate herself to another – cooking –full-time. With excellent results. After briefperiods of training in important kitchens,she opened the restaurant Tantris. She thenperfected her innate talent with periods oftraining at Paracucchi, La Locandadell’Angelo, Gualtiero Marchesi, andBonvesin della Riva.

What she says about herself“Mine is a contemporary cuisine thatrevisits and creatively modifies traditionalcooking. It’s characterised by ongoingexperimentation and absolute balance,which I attain through the considered useof ingredients. Every dish – always basedon ingredients such as fresh meat or fish ofonly the highest quality – is the fruit of apainstaking process that seeks a harmoniousblending of flavours, aromas, and colours.”

SpecialitiesToast di pere e fegato grasso d’oca.

The RestaurantMediterranean and creative cuisine. Sophisticated and elegant space.One room; seats 25. A la Carte and Tasting Menu. Wine list with regional, national, andinternational wines from around theworld, superlative vintages and formats;530 labels.

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Marta Grassi

A STROLL THROUGH

Novara: the cupola of San Gaudenzio and thechapel of Santa Maria Assunta (Our Lady ofthe Assumption), both the work of A.Antonelli. In the environs: in the hamlet ofBadia di Dulzago, the church of San Giulio,founded in the early decades of the 12thcentury. At San Nazzaro Sesia: the abbey ofthe same name, founded in 1040 and almostcompletely rebuilt in the 15th century.Preserved within the church and cloister are aseries of 15th century frescoes representingthe life of San Benedetto.


The ChefPatrizia Grossi.Born in Casale Monferrato (AL), on 24 January 1959.Patrizia Grossi’s decision was a radicalone: She abandoned her university studiesto give expression to a creativity that hadhitherto remained exclusively internal. Shedefines herself as self-taught, but hernatural talent quickly became apparent inthe high quality of her cooking.

What she says about herself“In my dedication to cooking, I pay a greatdeal of attention to exploring the culinaryculture of the region. Perhaps that’s why Iwas invited to participate in the promotionof Piedmontese Cuisine in Salt Lake City, atthe European Parliament in Brussels, andat the Italian Embassy in Lisbon.”

SpecialitiesRisotto al peperone rosso e gorgonzola.

The RestaurantCharacteristic Piedmontese, regional, andcreative cuisine. Sophisticated and elegant

space.Two rooms plus banquet hall, seats 60/80.A la Carte and Tasting Menu, “Monferrato-Style Menu.”Wine list with wines from around theworld, superlative vintages andformats; 250 labels.

Patrizia Grossi La Torre Via D. Garoglio, 3 - Casale Monferrato (AL)Tel. 0142.702.95e-mail: [email protected] www.ristorante-latorre.itClosed Tuesday evenings and Wednesdays

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A STROLL THROUGH

Casale Monferrato: the Romanesque-styledome. The convent of San Marco and SanBartolomeo, two medieval monasteriesunified in the 15th century.A speciality of Casale: Krumiri biscotti.In the environs: Valenza, a prestigious centreof the art of goldsmithing.


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The ChefVera Lo Nardo.Born in Montegrossod’Asti (AT), on 14September 1947.Self-taught, a degree inbiology, 20 years ofteaching at the “A.Monti” teacher trai-ning college in Turin;then, at last, with theopening of La Luna nelPozzo together withher husband, the pas-sion became profes-sion, and the dream

became reality – an important reality in thescene of high-level Italian gastronomy.

What she says about herself“My cooking experience is based on familytraditions, from which I acquired thefundamental concepts of eating well,authentically, naturally. I then fine-tunedmy technique by frequenting greatrestaurants in Italy and abroad. I considermyself very fortunate in that the richness ofthe Langhe region allows me to use superbingredients – whenever possible, I prefer touse organically-grown ingredients. We havesuperlative cheeses, the products ofenthusiastic dairy farmers, who are not onlyrediscovering this tradition, but throughtheir work are also encouraging youngpeople to revalue rather than abandon theregion. Our kitchen prepares four differenttypes of bread every day, thanks to variouskinds of stone-ground flour.”

SpecialitiesQuaglie disossate farcite di foie gras confichi al Porto e cipolle rosse di Tropea.

The RestaurantCharacteristic Piedmontese, regional, andcreative cuisine. Elegant and sophisticated space.One room; seats 25/30.A la Carte and Tasting Menu.Wine list with regional, national, and inter-national wines from around the world,superlative vintages and formats;500 labels.

Vera Lo Nardo La Luna nel Pozzo Piazza Italia, 23 - Neive (CN)Tel. 0173.670.98e-mail: [email protected] www.lalunanelpozzo-neive.itClosed Tuesday evenings and Wednesdays

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Neive: in the upper part lies the ancient villagewith its castle, the Baroque churches of SanPietro and San Paolo, and the confraternity ofSan Michele. In the hamlet of Borgonuovo: afive-storey belfry is all that remains of anancient Romanesque church. Several local winecellars are open to the public. At Guarene: TheFondazione Sandretto Re Rebaudengo, whichhosts exhibitions of contemporary art by artistsfrom around the world. The Castello diGuarene (Guarene Castle) is an example ofPiedmontese Baroque architecture.


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Luisa Marelli Valazza

The ChefLuisa Marelli Valazza.Born in Soriso (NO), on 20 December 1950.With a degree in the humanities,Signora Luisa initially approached therestaurant business when she helpedher husband Angelo Valazza run the AlSorriso. She began learning to cook onher own, studying recipes and books –an effort that was most certainlyaccompanied by a generous dose oftalent, as demonstrated by the GrandPrix dell’Academie Internationale deGastronomie and the three Michelinstars the restaurant has been awarded.

What she says about herself“I offer dishes tied to the region byexecution, intuition, and the productsused. A lover of walks in the mountains,my cooking uses many ingredients fromhigh altitudes: tome from Val d’Ossola,cheeses from mountain-grazed animals,and the prosciutto and pancetta from ValVigezzo. Of course there are also mountainherbs, such as thyme, wild sage andspinach, as well as flowers like violets,which I use in preparing sorbet.”

The RestaurantCharacteristic Piedmontese, Mediterranean,international, and creative cuisine.Sophisticated and elegant space.Two rooms; seats 45.A la Carte and Tasting Menu.Wine list with regional, national, andinternational wines from around the world,superlative vintages and formats; 800labels.

Al Sorriso Via Roma, 18 - Soriso (NO)Tel. 0322.983.228e-mail: [email protected] www.alsorriso.comClosed Mondays and Tuesdays

A STROLL THROUGH

The environs: on Lake Orta, Orta San Giulio withits suburbs among elegant 17th/18th-centuryresidences whose arcades open onto gardens thatfall away into the lake. Piazza Motta, with itsoutdoor café tables that seem to jostle for a spot atthe water’s edge. The Palazzo della Comunitàdella Riviera (Coastal Community Hall), aRenaissance structure from 1582.


The ChefAndrea Marino.Born in Pinerolo (TO), on 31 May 1972.A young cook whose passion and tenacitydrove him to travel throughout Europe(where he stopped in the kitchens ofrestaurants and hotels in Italy, France,England, and Switzerland), which servedas a perfectly legitimate apprenticeship.

What he says about himself“I opened this restaurant in the heart ofthe Barbaresco region 5 years-ago, crea-ting dishes from the Piedmontese traditionusing top-quality ingredients that intensifythe flavour of every recipe.”

SpecialitiesQuaglie disossate e arrostite in padella sugermogli di spinaci, fegato grasso d’oca emoscato passito.

The RestaurantCharacteristic regional and creative cuisi-ne. Sophisticated and elegant space. Oneroom; seats 30. A la Carte and TastingMenu. Wine list with regional and somenational and foreign wines; 490 labels.

Antinè Via Torino, 34/A - Barbaresco (CN)Tel. 0173.635.294chiusura settimanale: mercoledì

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Andrea Marino

A STROLL THROUGH

Barbaresco: the “Torre antica” (“Ancienttower”) around which the urban settlementdeveloped; in the confraternity of San Donato,the Enoteca Regionale del Barbaresco, aprestigious organisation created to support thearea’s wine growing and production.


The ChefMariangela Marone.Born in Varallo Sesia (VC), on 2 July 1966.Mariangela Marone began cookingvirtually by chance. Or rather, love:initially, she looked after the customers inthe dining room of the first restaurantmanaged by her husband. The satisfactionof this self-taught chef is great: In just afew years, she has succeeded in carvingout a place for herself at the forefront ofthe high-quality restaurant scene.

What she says about herself“After our wedding, my husband and Ibuilt the new Scoiattolo. Because of mypassion for cooking, we decided that I’dwork in the kitchen full-time. And so, byassisting chefs, reading recipes, and aboveall by trial-and-error, I learned thisprofession.”

SpecialitiesConiglio al caffé.

The RestaurantCharacteristic Piedmontese,regional, and creative cuisine. Sophisticated and elegant space.One room; seats 25. Tasting Menu.Wine list with regional and nationalwines; 220 labels.

Scoiattolo Via Casa del Ponte, 3/b Carcoforo (VC)Tel. 0163.956.12e-mail: [email protected] Mondays and Tuesdays

Mariangela Marone

A STROLL THROUGH

Carcoforo: one can still see some examples of Walser dwellings among the central stone-paved streets closed to cars. In the environs: at Varallo Sesia (Vc), SacroMonte Nuova Gerusalemme (New JerusalemSacred Mountain).

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The ChefGianfranco Massolino.Born in Turin, on 11 September 1965.The Massolino family has been runningthe Trattoria della Posta, which opened in1875, for four generations now:Gianfranco, the latest to follow the familytradition, is now the owner of thehistorical family restaurant.

What he says about himself“I believe that one should refer totraditional cooking. Though there aredishes that can be made lighter, theoriginal recipes ought to be respected. Thishas always been my philosophy.”

SpecialitiesTajarin al ragù di carne, agnello da latteal forno con timo e maggiorana.

The RestaurantCharacteristic Piedmontese, regional, andcreative cuisine. An elegant countryrestaurant with outdoor seating in sum-mer. Three rooms; seats 40. A la Carte andTasting Menu, White Truffle Menu andMushroom Menu. Wine list with regionaland international wines from around theworld, superlative vintages and formats;wines by the glass and small-format bott-les also available; 650 labels.

Trattoria della Posta Loc. S. Anna, 87 - Monforte d’Alba (CN)Tel. 0173.781.20Closed Thursdays and Fridays at lunch

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Gianfranco Massolino

A STROLL THROUGH

Monforte d’Alba: the Piazza dell’AnticaChiesa is framed by the most importanturban buildings: the Torre Campanaria(Belltower), the confraternity of SantaElisabetta, the oratory of Sant’Agostino, andthe Palazzo dei Marchesi Scarampi. Becauseof its amphitheatre-like shape, the piazza isused as an “auditorium” during events andmusic festivals.In the environs: Barolo with its castle housingthe Enoteca Regionale del Barolo, aprestigious showcase for local wineproduction. One can also visit the MuseoEtnografico (Ethnographic Museum),historical apartments furnished with antiquepieces, the heraldry room, the library, and therelics of Silvio Pellico.


The ChefMassimo Milan.Born in Vercelli, on 16 May 1953.Massimo Milan had three importantexperiences – at the Cascina Boule inCeretto Lomellina, Paracucchi Locandadell’Angelo di Ameglia, and Hotel Milan inRosolina – before arriving at his ownrestaurant, the Cascina dei Fiori.

What he says about himself“I offer cooking based on the culinarytraditions of my native region, Piedmont.Of course I reinvent, lighten, and reshapeit – but I always starting from thehardiness of the local dishes.”

SpecialitiesRisotti.

The RestaurantCharacteristic regional and creativecuisine. Sophisticated and elegant space.Two rooms; seats 25. A la Carte Menu.Wine list with regional, national, and

international wines from around theworld, superlative vintages and formats;700 labels.

Massimo Milan Osteria Cascina dei Fiori Reg. Porte Cascina dei Fiori - Borgovercelli (VC)Tel. 0161.328.27Mondays and Thursdays at lunch

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A STROLL THROUGH

Borgovercelli: the castle, where TorquatoTasso stayed in 1578. The “Settembre Musica” music festival takesplace on the second Sunday of Septembereach year. Make sure to try the “Bicciolani”biscotti available during the festivities.


The ChefElide Mollo. Born in Bra (CN), on 25 August 1959.An autodidact of standing, Signora Elide,a shy and private person by nature,doesn’t talk much about herself. Shemanages the restaurant together with herhusband Enrico: She runs the kitchen withthe help of able collaborators; he takes

care of the dining room. Theirs is a veryagreeable union.

What she says about herself“My cooking is Piedmontese in nature, butrevisited by my own personal creations.”

SpecialitiesFritto misto alla piemontese.

The RestaurantCharacteristic Piedmontese and regionalcuisine. Historical space, sophisticated andelegant.Four rooms; seats 85/90. A la CarteMenu and “Chef’s Recommendations.”Wine list with regional and national wines;400 labels.

Il Centro Via Umberto I - Priocca (CN)Tel. 0173.616.112Closed Tuesdays

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Elide Mollo

A STROLL THROUGH

The environs: the Castello di Govone (GovoneCastle), once a medieval fortress and now thetown hall, which belonged to the Savoy from1792 to 1870. The grand staircase adornedwith reliefs from the gardens of Venaria Realeis spectacular. Note the singular roomsembellished with Chinese wallpaper and theball room. In Guarene, the castle of the samename is an example of the PiedmonteseBaroque that reveals the influence of thearchitect Filippo Juvarra.


The ChefMaria Occhetti.Born in Monteu Roero (CN), on 10 January 1936.This great chef has a virtually chromosomalconnection to cooking: Maria Occhetti grewup and has always worked at the Pergola,the family restaurant opened by her fatherEugenio in 1949 together with his wifeMargherita; a happy fate – and a fortunateone for high-quality Piedmontese cuisine.

What she says about herself“I learned the secrets of cooking from mymum Margherita, subsequently developingthem by following my own personalcreative impulses.”

SpecialitiesGalletto al Barolo.

The RestaurantCharacteristic regional cuisine.

Sophisticated and elegant space.One room; seats 35. A la Carte and Tasting Menu. Wine list with wines from aroundthe world, superlative vintagesand formats; 250 labels.

A STROLL THROUGH

The environs: the city of Alba, “capital of theLanghe” with its historic centre of medievalorigin and numerous towers. The Castello di Monticello d’Alba (Monticellod’Alba Castle), one of the most impressive andwell-preserved structures in the area. Over thecenturies, the fortress has remained unalteredon the outside, while the inside has beentransformed into an elegant residence.In Baldissero d’Alba, in the hamlet of Baroli,one can visit the Osservatorio Ornitologico(Ornithological Observatory), the first foundedin Italy in the 1970s.

Maria Occhetti La Pergola Piazza San Carlo, 1 Vezza d’Alba (CN)Tel. 0173.651.78e-mail: [email protected] Tuesdays

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The ChefGiuseppe Palermino.Born in Rocchetta S. Antonio (FG), on 30 January 1946.Prior to 1975, when he took over La Braja,which he now runs with his family,Giuseppe Palermino worked at the

Cambio in Turin and at theGiardinetto in Grazzano.

However, his expertisehas also resulted

in various

other experiences: He is a frequentcollaborator of the cooking school inAgliano and of the ICIF (Italian CulinaryInstitute for Foreigners) in Costigliole.

What he says about himself“At a certain point in my life, I decided thatI could be doing more: I’m a foundingmember of O.R.P.I., a founding member ofand adviser to the Associazione Ristoratoridi Asti, and a founding member of theConsorzio Operatori Turistici di Asti.”

SpecialitiesPansotto all’uovo con ricotta piemontese,spinaci e tartufo; cosciotto di agnello al fornocon asparagi, patate novelle e cipollotto.

The RestaurantCharacteristic regional and creative cuisine.Sophisticated and elegant space.Four rooms; seats 60. A la Carte andTasting Menu. Wine list with regional,national, and international wines fromaround the world, superlative vintages andformats; 315 labels.

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Giuseppe Palermino La Braja Via S. Giovanni Bosco, 11 - Montemagno (AT)Tel. 0141.653.925e-mail: [email protected] www.labraja.itClosed Mondays and Tuesdays

A STROLL THROUGH

Montemagno: one of the most spectacularmunicipalities of the Asti area. Twelveevocative lanes radiate out from the imposingfortress with its Ghibelline battlement. At the village gates stands the small church ofSanta Maria della Cava. Near the cemeterylies a true “Romanesque gem:” the ruins ofthe church and tower of San Vittore and SanCorona (11th century), which offer amagnificent view of the village andsurrounding countryside.


The ChefDavide Palluda.Born in Canale (CN), on 6 February 1971.His gastronomic culture is the result of studies(hotel school of Barolo), and work experiencesin Langa (Felicin) and Liguria (Balzi Rossi).Since 1995, he has been running therestaurant “All’Enoteca;” in 2000, he wasconferred the “Michelin Star” and named“Cuoco giovane dell’anno” (“Young Chef ofthe Year”) by the Espresso guide.

What he says about himself“I continually update and reinforce mygastronomic culture through an in-depthstudy of the classic texts on local tradition,a constant comparison with the mostrigorous interpreters of the cuisine of theAlba region, and periods of training in themost innovative Italian and foreignrestaurants. I like to think that thiscumulative preparation is translated intocooking that is personal and clear in itsintentions, cooking that’s able to conveysomething about the region withoutthereby remaining imprisoned in therhetoric of tradition.”

Specialities“Fassone” dalla testa ai piedi.

The RestaurantCharacteristic regional cuisine. Sophisticated and elegant space.Two rooms; seats 50. A la Carte andTasting Menu. Wine list with regional,national, and international wines fromaround the world, superlative vintages and

formats; 580 labels.

Davide Palluda All’Enoteca Via Roma, 57 - Canale (CN)Tel. 0173.958.57 e-mail: [email protected] Wednesdays and Thursdays at lunch

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A STROLL THROUGH

The environs: at Guarene, the castle of thesame name is an example of the PiedmonteseBaroque that reveals the influence of thearchitect Filippo Juvarra. From the Italian-style garden with the perspectival play of itsgeometric hedges one can enjoy one of themost evocative views of Monferrato. In Pralormo, the castle dating back to the13th century has been significantly alteredover the course of history. Worth noting arethe English gardens, in which symmetry andaxiality give way to winding paths and maje-stic trees.

Guida Chef In. da 45 28-06-2004 11:21 Pagina 45

The ChefMassimo Quaglia Faccio.Born in Turin, on 19 September 1971.A young chef with a long internationalapprenticeship behind him: Afterexploring the cuisine of the great hotels inParis and Majorca, he gained importantexperience at the Savore Restaurant inNew York and at the Neuv Caval’d Bronsin Turin (from 1994 to 1996).

What he says about himself“Even though the presentation of mydishes may seem to prove the contrary, Iam a very private and humble person,extremely scrupulous in my choice ofingredients, and above all passionateabout my work. I think a fundamental

part of my formation can be attributed tothe time I spent in France, where morethan anything else, I acquired great respectfor the ingredients and the phases of thecooking process, in which even seeminglyinsignificant steps are sometimes the secretto the successful preparation of a dish.”

SpecialitiesRaviolo d’astice, paniscia novarese,carpaccio di storione con foie gras, trota alpan brioche e salsa di sidro, bisonte al teanero affumicato su burrata, morbido dimandorle con fichi macerati nello zibibbo,mousse di liquirizia con cioccolato biancoal profumo di viola, sformato di cioccolatocaldo con crema al barolo chinato.

The RestaurantCharacteristic Piedmontese, regional,creative, and international cuisine.Sophisticated and elegant space.Two rooms; seats 35. A la Carte, Tasting,and “Chef’s Recommendations” Menu.Wine list with regional, national, andinternational wines from around theworld, superlative vintages and formats;dessert wines; 490 labels.

Al Garamond Via Pomba, 14 - TorinoTel. 011.812.27.81e-mail: [email protected] www.algaramond.itClosed Saturdays at lunch and Sundays

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Massimo Quaglia Faccio

A STROLL THROUGH

Turin: Palazzo Cavour (Via Cavour, 8). One of the best examples of 18th-centuryPiedmontese Baroque architecture.Palazzo Carpano (Via Maria Vittoria, 4) stillhas an extraordinary courtyard from whichone can admire the neo-Baroque backdrop. Mole Antonelliana (the Mole of Antonello)and the Museo del Cinema (Film Museum).


The ChefMurizio Quaranta.Born in Cuneo, on 19 October 1964.Maurizio Quaranta’s preparation wasinternational in nature: Prior to opening theLocanda del Pilone with his wife Sabrina,he refined and deepened his gastronomicknowledge in France, Switzerland, England,and throughout Italy.

What he says about himself“In 1995, while I was working on theAdriatic coast, I met my wife Sabrina, withwhom I shared the desire to create somethingof our own. With her in the dining room andme in the kitchen, we came back to the areawhere I was born, Val Grana.Our passion forthis profession resulted in the Locanda delPilone, where I’ve been able to cultivate mycreativity, offering cooking that takes asmuch care with the preparation as with thechoice of the ingredients. Above all, though,its an ongoing process of exploration andexperimentation.”

SpecialitiesPiccione disossato arrostito con scalognoal moscato passito.

The RestaurantTypical Piedmontese and creative cuisine. Atmospheric space with a view.Two rooms; seats 25.A la Carte and Tasting Menu.Wine list with wines from around the world,superlative vintages and formats; 450 labels.

Maurizio QuarantaLocanda del Pilone Fraz. Madonna di Como - Alba (CN) Tel. 0173.366.616e-mail: [email protected] www.locandadelpilone.comClosed Tuesdays and Wednesdays at lunch

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Alba: the historic centre of the “capital of theLanghe” has a layout that is almost circularin form and numerous towers, typical featuresof medieval villages. The cathedral of SanLorenzo dates back to the first half of the12th century, to which period the underlyingRomanesque structure can be traced.Antique buildings including Casa Riva, CasaMarro, and Palazzo Mermet overlook theprincipal mews. In Piazza Risorgimento, thePalazzo del Comune (Town Hall).

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The ChefMariuccia Roggero Ferrero.Born in Santo Stefano Belbo (CN), on 10 December 1953. Signora Mariuccia has cooking inscribed inher DNA: As an adolescent, she kept anotebook in which she meticulously wrotedown Piedmont’s best traditional recipesfor desserts and other dishes. Her genuinepassion for the profession was immediatelyunleashed, stimulating her creativity anddesire to develop the image of therestaurant she worked in. A brilliant careerthat began at just 18 years of age, withdistinctions and awards on a national andinternational level. Legitimately consideredone of the best chefs in Piedmont as well asin Italy, Signora Mariuccia was soon askedto give classes in haut cuisine, for exampleat the prestigious ICIF (Italian CulinaryInstitute for Foreigners) in Costiglioled’Asti. She has frequently spent timeabroad in Canada, the United States,Japan, Germany, and Switzerland, whereshe has offered her dishes in the bestEuropean and international restaurants,

and held training demonstrations at thehighest levels.

What she says about herself“In my cooking, I pay a great deal ofattention to selecting the ingredients,always respecting when they are in season.I love studying both the well- and lesser-known traditional recipes, rediscoveringforgotten dishes, which I experiment with,modify and improve. It’s an ongoing effortof historical and practical exploration.”

SpecialitiesTajarin al tuorlo d’uovo con burroaromatizzato alle erbe (con tartufobianco), finanziera nobile all’Astigiana.

The RestaurantCharacteristic regional and creative cuisine.Elegant space with cosy atmosphere. One room and small tavern; seats 45+14.A la Carte and Tasting Menu, BusinessLunch Menu, special theme menus forgastronomic gatherings. Wine list withnational, regional, and international winesfrom around the world, superlativevintages and formats; 550 labels.

San Marco Via Alba, 136 - Canelli (AT)Tel. 0141.823.544e-mail: [email protected]. sanmarcoristorante.itClosed Tuesday evenings and Wednesdays

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Mariuccia Roggero Ferrero

A STROLL THROUGH

Canelli: the seventeenth-century castle nowowned by the Gancia family; the “under-ground cathedrals,” a veritable architectonicestate of cellars that run beneath the entirecity. Every June, Canelli relives the “siege” inone of Europe’s most evocative historical com-memorations.


The ChefAlfredo Russo.Born in Turin, on 10 April 1968.Alfredo Russo was very precocious in dis-covering his vocation: When he was justthirteen years-old, he developed a passionfor cooking and enrolled in hotel school.Upon the completion of his studies, heworked in three different restaurants inPiedmont, all of which had received aMichelin star. At the end of the ’90s, hedecided to strike out on his own, openingthe Dolce Stil Novo together with his wife.After just three years, he was awarded theMichelin star and included among theJeunes Restaurateurs d’Europe. Tworecent successes: the Dolce Stil Novo waschosen to organise the gala dinner for thevisiting Olympic committee in the city ofTurin, and Alfredo Russo was named thebest young chef of the year in the 2004edition of the Espresso guide.

What he says about himself“Every day we prepare various kinds offresh bread to accompany the dishes on themenu; our cheeses come from mountain-grazed animals in the nearby valleys; most

of our vegetables, fruit, and aromatic herbsare organically and naturally grown in thegarden of the restaurant; and all our freshpastas and desserts are artisanally producedin the restaurant kitchen. I’m innovative inmy cooking, and have an unmistakable tastefor games and surprise – one of the most dis-tinctive features of the New Italian Style.”

SpecialitiesVitello tonnato in scatola con caramelloagli agrumi, “The cheese game” (cheesesin equilibrium), fegato di fassone con agrodi ciliegie.

The RestaurantSophisticated and elegant space in an anti-que, “old Piedmont”-style house from1800 with barrel-vaulted rooms, exposedbrick, and original wood floors.Two rooms; seats 40. A la Carte Menu and3 Tasting Menus. Wine list with regionaland national wines; 350 labels.

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Alfredo Russo Dolce Stil Novo Via San Pietro, 71 - Cirié (TO)Tel. 011.921.11.10e-mail: [email protected] Mondays, Tuesdays through Saturdays at lunch, Sunday evenings

A STROLL THROUGH

Cirié: the centre with Via Vittorio Emanuele II,which was Via Maestra during the MiddleAges, and divides the village and its districtsin half. The Provana tower and the facades ofseveral stately buildings bear witness to thetown’s medieval past. Also noteworthy are thedome of San Giovanni Battista and thePalazzo D’Oria.


The ChefMarco Sacco.Born in Premosello Chiovenda (VB), on 24 January 1965.Marco Sacco’s curriculum vitae is aninteresting one. Initially learning under theguidance of his father, he continued histraining with numerous experiences ininternational restaurants run by prestigiouschefs: in France at the Moulin de Mouginwith Roger Vergés and at the Oasis inCannes with Raimbault, and in Spain atthe Esguard with Miguel Sanchez Romera.Finally, this thorough and exacting chefcompleted his preparation with time spentin Vissani’s kitchen in Baschi.

What he says about himself“I’ve tried to develop my own personaland creative cuisine, but based on mydad’s recipes, taken from the gastronomic

tradition of our region, which provides awealth of stimulation. Drawing myinspiration from modern cooking, I alsotake great care with the presentation of mydishes, which are always the result of myexploration of this area’s typical products.I consider myself very lucky in that regard,since the mountains and lake are anendless source of inspiration.”

SpecialitiesHamburger di salmerino del Mergozzoleggermente affumicato, pane in cassettaal balsamico, cipolle in tempura, maioneseai tre profumi.

The RestaurantCharacteristic regional and creativecuisine. Atmospheric space with a view.Two rooms; seats 70. A la Carte andTasting Menu. Wine list with wines fromaround the world, superlative vintages andformats; 1,000 labels.

50

Marco Sacco

A STROLL THROUGH

Verbania: the regional centre comprises Intra,Suna and Pallanza. The latter has a wealth ofelegant residences immersed in enchantinggardens, including Villa Taranto, which boastsone of the world’s most important botanicalcomplexes; Villa San Remigio with itssuccession of Italian-style terraces and Englishgardens; and Villa Giulia. The lakefront offers aview of the islands of the Borromeo golf. The archipelago of the three major islandscomprises Isola Bella (Beautiful Island), IsolaMadre (Mother Island), and the Isola Superiore(Superior Island), commonly referred to as the“dei Pescatori,” or “fishermen’s,” island.

Piccolo Lago Via Turati, 87 - VerbaniaTel. 0323.586.792e-mail: [email protected] Mondays


The ChefDavide Scabin.Born in Rivoli (TO), on 9 September 1965.Paying attention to the aesthetics of a dishto make the delicious even moreappealing, Davide Scabin is considered anauthoritative food designer. He wasrecently asked to teach the Food Designworkshop held for students of industrialdesign at the Politecnico in Turin.

What he says about himself“Contemporary art, innovation, andcreative cuisine. I like to think of dishes asobjects of reverse engineering, taking apartfood to put the ingredients back togetheragain in an unusual way: semi-solid soups,semi-liquid pizzas, and cyber-eggs. Thedishes I cook are in constant evolution, andI number each new creation like a newedition of software. For example, my latestversion of ‘carne all’albese’ is Albese 2.4.”

The RestaurantCharacteristic regional and creativecuisine. Atmospheric space inside theCastello di Rivoli (Rivoli Castle) with aview. One room; seats 50. A la Carte andTasting Menu, Creative Menu.Wine list with wines from around theworld, superlative vintages and formats;500 labels.

Davide Scabin Combal.Zero Piazza Mafalda di Savoia - Rivoli (TO)Tel. 011.95.65.222e-mail: [email protected] Mondays and Tuesdays

A STROLL THROUGH

Rivoli: the castle became the property of theSavoy in 1280, was sold to the Commune ofRivoli in 1883, restored by the RegionePiemonte (Piedmont Regional Authority) in1979, and has housed the Museo di ArteContemporanea (Museum of ContemporaryArt) since 1984. Villa Fiorito, a buildingwhose oldest parts date back to the 17thcentury. The morainal hill of Rivoli-Aviglianais a delightful, peaceful green oasis locatedjust a few kilometres from the centre of town.

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The ChefFlavio Scaiola.Born in Alba (CN), on 4 February 1964.Prior to 1987, when he acquired the Vecchio Tre Stelle, becoming its ownerand chef, Flavio Scaiola deepened and enriched his store of experiences in

Switzerland andon the Ligurian

Coast.

What he says abouthimself“I was born in Alba andgraduated from the hotelschool in Mondovì. When I was twenty-three,my passion for cooking ledme to take over what is nowthe Vecchio Tre Stelle, whichwas a country trattoria atthe time. Today, it is an elegantrestaurant and hotel with anational and internationalclientele.”

SpecialitiesFilettino di coniglio con foie gras e gamberidi fiume spadellati all’aceto di champagne.

The RestaurantCharacteristic Piedmontese, regional, andcreative cuisine. Sophisticated and elegantspace. One room; seats 35. A la Carte and Tasting Menu. Wine list with wines from around theworld, superlative vintages and formats;550 labels.

52

Flavio Scaiola Vecchio Tre Stelle Via Rio Sordo, 13 Loc. Tre Stelle Sud - Barbaresco (CN)Tel. 0173.638.192e-mail: [email protected] www.vecchiotrestelle.itClosed Tuesdays

A STROLL THROUGH

Barbaresco: the “Torre antica” (“Ancienttower”) around which the urban settlementdeveloped. In the confraternity of San Donato,the Enoteca Regionale del Barbaresco, aprestigious organisation created to support thearea’s wine growing and production.


The ChefFulvio Siccardi.Born in Turin, on 29 September 1969.Just 34 years-old, he has worked innumerous important kitchens in Italy: theCascinale Nuovo in Isola d’Asti, theCambio in Turin, the Hotel Ducol inSestriere, the Hotel Relais in Punta Ala,the Osteria dell’Arco in Alba, and theHotel Castello Rosso in Costigliole.

What he says about himself“I’ve always had a passion for cooking andwines: I’m constantly driven by the desireto grow in positive ways, and I takeadvantage of the excellent ingredients thatour region offers in order not tomisrepresent it. I love vegetables, oil, fishand meat, and I dedicate particularattention to the preparation of mydesserts.”

SpecialitiesUovo “verticale”, ragù di zucca, vellutataal burro e tartufo bianco d’Alba.

The RestaurantCharacteristic Piedmontese and creativecuisine. Sophisticated and elegant space.One room, seats 50/60.A la Carte Menu, Tasting Menu with 4 or6 courses. Wine list with regional,national, and international wines fromaround the world, superlative vintages andformats; 600 labels.

Fulvio Siccardi Le Clivie Località Carretta, 4 Piobesi d’Alba (CN)Tel. 0173.619.261 e-mail: [email protected] Sunday evenings and Mondays

A STROLL THROUGH

What's worth seeing in the area: Bra with theZizzola, the characteristic octagonal structurethat has come to symbolise the city. Thechurch of Santa Chiara, built at the volitionof the Poor Clares (Colletine nuns), who hadsettled in the area beginning in 1633. Notethe church’s unusual perforated doublecupola with its fascinating play of light. The interior is adorned with stuccowork.

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The ChefAlessandra Strocco.Born in Tigliole (AT), on 14 September 1958.In 1977, Alessandra Strocco earned herdegree in accountancy, but in fact shepreferred helping her parents in thekitchen of the family restaurant, whichwas awarded its first Michelin star thatvery year. In ’79, she married and decidedto carry on the family activity, helping hermother at the stove. The satisfactions wereimmediate and many – and includedcatering for the Holy Father during his lastvisit to Turin.

What she says about herself“The cuisine of the region is proving to be

increasingly successful, especially whenprepared with care, love, and knowledge ofthe ingredients. We have our own garden inwhich we grow vegetables and aromaticherbs; our vineyards produce theGrignolino and Barbera. For everythingelse, we look for the best producers in ourregion, to which we are deeply attached. Webelieve in the results of traditional cookingmethods, even as we try to innovate themwith interesting new – though neverreckless – combinations.”

SpecialitiesRavioli di coniglio con salsa al Barberad’Asti.

The RestaurantCharacteristic regional and creative cuisine. Historical, sophisticated and elegant spacelocated in an 18th-century building since1928. Three rooms; seats 150. A la Carte,Tasting, “Chef’s Recommendations,” andVegetarian Menu. Wine list with regional,national, and international wines fromaround the world, superlative vintages andformats; 560 labels.

Vittoria Via Roma, 14 - Tigliole (AT)Tel. 0141.667.123 e-mail: [email protected] Sunday evenings and Mondays

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Alessandra Strocco

A STROLL THROUGH

Tigliole: the Museo Storico “L’arte del Sellaio”(“The Art of the Saddler” HistoricalMuseum). Cycling, walking, and horsebackriding trails. Not far away, the city of Asti,with its elliptic medieval core crossed bynarrow streets. The cathedral, one ofPiedmont’s most important 14th-centuryGothic churches, and the Torre Troiana(Trojan Tower), commonly referred to as the“torre dell’orologio,” or “clock tower.”


The ChefMariangela Susigan.Born in Toulouse (France), on 1 August 1956.Originally from France, MariangelaSusigan has been living in Caluso, heradopted city, for years now. She describesherself as self-taught, but her superbcooking draws on many experiences: at therestaurant Le Nôtre in Paris, the AnticaOsteria del Ponte in Cassinetta diLugagnano, and the Uliassi in Senigallia.In 1977, together with her husband, sheopened the Gardenia, which is now amongthe restaurants distinguished with theMichelin star.

What she says about herself“I offer innovative dishes, creative versionsof traditional and Canavesian recipes. Mynatural aesthetic sense also plays a part inthe preparation of each dish, in the sensethat I want it to be ‘attractive’ chromaticallyas well. My philosophy? Only freshingredients of the best quality, and an

ongoing exploration of the region’s products,such as the cheeses of mountain-grazedanimals. I get my vegetables from thefarmer’s market, and only use select andcertified meats.”

SpecialitiesRavioli di salame di patata cotto al fornosu passata di pere martine al mosto d’uva.

The RestaurantCharacteristic Piedmontese, regional, andcreative cuisine. Atmospheric space located ina 19th-century building with garden. Threerooms; seats 45. A la Carte and Tasting Menu.Wine list withwines fromaround theworld,superlativevintagesandformats;700labels.

Gardenia Corso Torino, 9 - Caluso (TO)Tel. 011.983.2249e-mail: [email protected] Thursdays and Fridays at lunch

Mariangela Susigan

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The environs: Mazzé with the castle of thesame name dating back to the 14th century;the Castello di Masino (Masino Castle) fromthe 11th century, which was transformed intoa residence in the 18th century, with vastEnglish gardens where the Museo delleCarrozze (Carriage Museum) is located.Ivrea: historical and modern city. On the onehand, the castle of 1358 and the early 18th-century church of San Gaudenzio; on theother, the MAAM, or Museo a cielo aperto del-l’architettura moderna olivettiana (Open-AirMuseum Of Modern Architecture from theOlivetto area): modern industrial, residential,and service architecture, with contributionsby internationally renowned architects.


The ChefDavide Testa.Born in Bra (CN), on 18 July 1968.This thirty-five year-old chef has sufferedno lack of affirmation for his skills, whichhe perfected thanks to, among otherthings, periods spent working in theBoccondivino in Bra, the Osteria dell'Arcoin Alba, and the Chiocciola in Cuneo.

What he says about himself“My cooking is the result of the experienceI gained travelling throughout Italy, whereI learned about gastronomic traditionsdifferent from our local ones.I offer Piedmontese dishes – but not only.”

SpecialitiesRavioli di fagianella con crema diformaggi caprini e tarfufo, muscolo dicastrato brasato al barbera.

The RestaurantCharacteristic Piedmontese, regional, andcreative cuisine. Sophisticated and elegantspace.Three rooms; seats 60. A la Carte, Tasting,and “Chef’s Recommendations” Menu.Wine list with national wines; 720 labels.

L’Ostu dij Baloss Via Gualtieri, 38 - Saluzzo (CN)Tel. 0175.248.618www.ostudijbaloss.itClosed Sundays and Mondays at lunch

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Davide Testa

A STROLL THROUGH

Saluzzo: the cathedral (15th century), a lateGothic-style building that holds preciousworks of art. The Torre Civica (City Tower) of1464; the church of San Giovanni, Saluzzo’smost evocative monument; the 15th-centuryMuseo Civico di Casa Cavassa (CavassaHouse Municipal Museum) which exhibitsfurnishings from the 15th through 19thcenturies, as well as works of art including themagnificent panel of the Madonna of Mercy.In the environs: at Manta, the 14th-centuryfortress embellished with splendid frescoes.At Revello: the Abbazia di Staffarda (StaffordAbbey), founded by Cistercian monks in thefirst half of the 12th century.


The ChefErik Trozza.Born in Ivrea (TO), on 8March 1980.An extremely young chef,who developed his talentsat the Des Iles Borromeésin Stresa, the Planibel inLa Thuile, the Apprododi Pettenasco on LakeOrta, and the AnticaZecca in Caselle Torinese.

What he says abouthimself“I enrolled in the diningroom/bar course in hotel school, eventhough in reality I’d already figured outthat working in the kitchen would allowmuch more room for my creativity and,above all, for my desire to see dishes andcourses produced by my own hands andsensibility. So I decided to devote myselfentirely to the culinary arts. Here, at theNuovo Carretto, I began as the assistantcook to Francesco Eblovi, who thenhanded over the reins of the kitchen to me.I like to offer traditional regional cuisine,which I try to personalise by starting fromthe original recipes, reinventing thepresentation of the dishes, and trying togive them a new lightness.”

SpecialitiesZuppa di lingua.

The RestaurantCharacteristic regional cuisine. Sophisticated and elegant space.

Three rooms, seats 50.A la Carte and Tasting Menu.Wine list with wines from around theworld, superlative vintages and formats;1,000 labels.

Nuovo Carretto Via Biaune, 4 - Cirié (TO)Tel. 011.920.32.06e-mail: [email protected] Mondays

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Erik Trozza

A STROLL THROUGH

Ciriè: the dome of San Giovanni Battista,Palazzo D’Oria, and Villa Remmert. TheCappella di Robaronzino (RobaronzinoChapel), and the churches of Santo Sudario(the Sacred Sudarium), San Giuseppe, andSan Martino di Liramo. An antiques streetmarket is held on the third Sunday of themonth in April, September, and June.


The ChefAndrea Vannelli.

Born in Turin, on 9September 1967. Andrea

Vannelli has been working in theGatto Nero since 1999, even though onecould say he was practically born there. Infact, the restaurant, founded by hisgrandfather, was passed on to his father,and then on to him. Three generations ofcooks in a restaurant that follows – withcomplete conviction – the path of quality.

What he says about himself“I learned how to cook from my dad, whopassed on his passion for tradition to me.”

SpecialitiesChateaubriand di fassone alle bacche diginepro e insalata tiepida di mare.

The RestaurantMediterranean and classic cuisine. Vintage ’60s space. One room; seats 58.A la Carte and Tasting Menu.Wine list with wines from around theworld, superlative vintages and formats;800 labels.

Andrea Vannelli

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Al Gatto Nero Corso Turati, 14 - TorinoTel. 011.590.414e-mail: [email protected] www.gattonero.itClosed Sundays

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Turin: the Parco del Valentino (Park ofValentino), 550 thousand square metres ofgreen with cycling trails, walks, and athleticopportunities. In summer, one can navigatethe River Po on board the steamboatsValentino and Valentina, or with canoesrented from the various landing stages.Within the park lies the Borgo Medioevale(Medieval Village), the Promotrice delle BelleArti (Promoter of the Fine Arts), and theCastello Valentino (Valentino Castle).


The ChefLidia Vanzino Alciati e Luca Zecchin.Born in Costigliole (AT), on 3 August 1930. Born in Asti, on 8 August 1980.A very great chef assisted by her youngpupil for a legendary restaurant ofinternational renown.

What she says about herself“Together with Guido, in 1961, I foundedthis restaurant, which was originally inCostigliole and has now moved to SanStefano Belbo, an antique 17th-centurymonastery, and has another branch inPollenzo near the Agenzia, which houses theUniversità di Scienze Gastronomiche. I’massisted in the kitchen by Luca Zecchin, whohas been collaborating with me since 2002”.

SpecialitiesAgnolotti del plin al sugo d’arrosto.

The RestaurantCharacteristic regional and creativecuisine. Sophisticated and elegant space.Two rooms; seats 60.A la Carte and Tasting Menu.Wine list with wines from around the

world, superlative vintages and formats;900 labels. Wines by the glass: 40 labels.Two typical customs: the “diritto ditappo,” or “cork right” (one can bringone’s own wine, paying the restaurant a 10euro fee for the right to do so), and “butastupa” (the unfinished bottle is re-corkedand given to the customer).

Guido da Costigliole Loc. San Maurizio, 39 - S. Stefano Belbo (TO)Tel. 0141.841.900 - 0141.844.455e-mail: [email protected] Closed Tuesdays

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Santo Stefano Belbo: the native town of CesarePavese, whose house-museum one can visithere. Every weekend in the month of July, thehistorical centre of Santo Stefano Belbo hostsmusic and performances by actors.

Lidia Vanzino Alciati e Luca Zecchin


The ChefPier Giuseppe Viazzi.Born in Gattinara (VC), on 21 November 1957.The kitchens in which Pier GiuseppeViazzi gained his experience are numerousas well as international: the Hotel Des IlesBorromées in Stresa, the Hilton in Milan,the Hilton in Stratford, the Hotel Royal laBaule, and the Auberge de Condé la Fertésous Jouarre in France.

What he says about himself“After having completed my studies at thehotel school in Stresa and having grownprofessionally in many European hotels andrestaurants, in 1980 I came back to thefamily restaurant to carry on the tradition.”

SpecialitiesAll our dishes.

The RestaurantModerately creative cuisine. Sophisticated and elegant space.One room; seats 30.A la Carte and Tasting Menu.Wine list with regional, national, andFrench wines; 450 labels.

Pier Giuseppe Viazzi

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The environs: an “island” of Italian prairie,the Riserva Naturale delle Baragge (BaraggeNature Reserve). An absolutely uniqueenvironment in which nature reigns supremewith some rare examples of oaks, birches,hornbeams, and Sylvester pines. Once veryextensive, the reserve has now been reduced toseveral islands due to land reclamation worksin favour of rice growing. Within the area,self-guided itineraries as well as one led by anarchaeologist can be followed, and there arehorseback riding and cycling trails.

Arianna Via Umberto - Cavaglietto (NO)Tel. 0322.806.134e-mail: [email protected] Closed Tuesdays and Wednesdays at lunch

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The ChefClaudio Vicina Mazzaretto.Born in Ivrea (TO), on 25 March 1967.At the Casa Vicina, running the restaurantis a family passion. In fact, since 1983, ithas been owned by the Vicina Lazzarettobrothers. Prior to opening the restaurant,Claudio, a master chef, ripened his skills inthe renowned restaurant Guido inCostigliole d’Asti.

What he says about himself“I consider myself a professional, deeply inlove with my work and firmly tied to thevalues of Canavesian tradition and an in-depth knowledge of basic cooking; I pay agreat deal of attention to preparing thelatest trends, and to the presentation of mydishes.”

SpecialitiesBatsuà, agnolotti Vecchia Eporedia,faraona novella composta in salmì.

The RestaurantCharacteristic Piedmontese, regional,creative, and international cuisine.

Atmospheric space. Two rooms; seats 50.A la Carte, Tasting, “Chef’s Recommendations” and “Canavesian” Menu.Wine list with regional, national,and international wines fromaround the world, superlative vintages and formats; 550 labels.

Claudio Vicina Mazzaretto Casa Vicina Via Massena, 66 - TorinoTel. 011.590.949e-mail: [email protected] Sunday evenings and Mondays

A STROLL THROUGH

Turin: the Borgo Mediovale in the Parcodel Valentino; the Fontana dei DodiciMesi, inaugurated to celebrate the fiftiethanniversary of the Statuto Albertino; theGAM, or Galleria Civica di Arte Modernae Contemporanea at Via Magenta, 31, onthe corner of Corso Galileo Ferraris.

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The ChefSergio Vineis.Born in Biella, on 1 August 1960.Sergio Vineis, whose formation took placein privately-owned restaurants, is a chef ofgreat character – just like his cooking.

What he says about himself“Following engineering studies and a briefexperience at university, I began to show

the first symptoms of what would soonprove to be my disease: Cooking. Afteralmost twenty years, at this point we’velost all hope of recovery.”

SpecialitiesGalletta di cardi con paletta biellese,cipolle appassite e salsa al fegato grasso;astice con carciofo fritto, spinaci, salsa dimandorle e olio ai crostacei.

The RestaurantMediterranean, creative, and regionalcuisine. Sophisticated and elegant space.Two rooms; seats 45 for A la Carte mealand 100 for banquets. A la Carte andTasting Menu.Wine list with regional and national wines;350 labels.

Sergio Vineis Il Patio Via Oremo, 14 - Pollone (BI)Tel. 015.615.68e-mail: [email protected] Mondays and Tuesdays

A STROLL THROUGH

Pollone: the garden of the Riserva NaturaleSpeciale Parco della Burcina (Park of BurcinaSpecial Nature Riserve), famous for itscollection of rhododendrons, which bloombetween mid-May and early June.In the environs: Graglia, with the sanctuarydedicated to the Madonna of Loreto, whichstands in a panoramic spot overlooking theBiellese plain. Oropa, with the sanctuary atthe foot of Mount Mucrone, a famed pilgrimdestination. Biella: with its dome, church ofSan Sebastiano and the Museo Civico(Municipal Museum).


Gian Piero Vivalda

The ChefGian Piero Vivalda.Born in Cuneo, on 24 December 1968.Prior to “coming to a stop”at the Antica Corona Reale,the historical familyrestaurant, Gian PieroVivalda refined his art inkitchens of undisputedprestige in France: theRelais & Chateaux GeorgesBlanc and the Carrèe deFeuillantes. He received theCuoco dell’Anno (Cook ofthe Year) 2003 award.

What he says abouthimself“I’m on a constant quest for excellence,both in the choice of my ingredients and inthe combinations I offer.”

SpecialitiesLumache opercolate ai porri di Cervere,piccione di cascina arrosto all’aglio rosacon scaloppa di foie gras in ristretto diMarsala.

The RestaurantCharacteristic regional and creativecuisine. Historical space.Three rooms; seats 50.A la Carte and Tasting Menu.Wine list with wines from around theworld, superlative vintages and formats;700 labels.

Antica Corona Reale Via Fossano, 11 - Cervere (CN)Tel. 0172.474.132e-mail: [email protected] Tuesday evenings and Wednesdays

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The environs: the city of Bra with the Zizzola,the characteristic octagonal structure that hascome to symbolise the city. The church ofSanta Chiara, built at the volition of the PoorClares (Colletine nuns), who had settled in thearea beginning in 1633. In Pollenzo, home ofthe Università delle Scienze Gastronomiche,one can visit the castle, one of the 14th-century Savoy residences, which was modifiedwith neo-Gothic forms in the early 19thcentury. The church of San Vittore of 1840 isconnected to the castle. In the area: Cherasco,a city of profound culture that retains itsancient Roman grid layout. Here, one canadmire superb buildings such as the PalazzoMunicipale (Town Hall), the Torre Civica(City Tower), and the manor house on VialeSalmatoris built by Luchino Visconti in 1348.


Alessandria

Wines: Brachetto d'Acqui - Gavi e Cortese di GaviDolcetto d'Acqui - Cortese Alto Monferrato - Colli TortonesiGrignolino del Monferrato Casalese

Products: Robiola di Roccaverano - Filetto baciato di PonzoneChicory - Pan di zucchero casalese - Montebore

Asti

Wines: Moscato d'Asti e Asti Spumante - Brachetto d'Acqui - Barbera d'AstiFreisa d'Asti - Grignolino d'Asti - Loazzolo Ruchè di Castagnole Monferrato

Products: Robiola di Roccaverano - Ivory thistle from Isola d'AstiAsti yellow and red onion

Biella Wines: Lessona - Coste della SesiaProducts: Biellese lamb - Biellese toma - Apples indigenous to the Biellese

Canavese e Wines: Erbaluce di Caluso - Carema CanaveseValli di Lanzo Products: Salami from Turgia - Toma di Lanzo

Cuneo Wines: Colline saluzzesiProducts: Castelmagno - Raschera - Leeks from Cervere - White chicken from

Tomino di S. Giacomo di Boves – Sambucan lamb

Distretto dei Wines: Ghemme Laghi d'Orta Products: Bresaola from Val d'Ossola - Kid from Val Vigezzo

Mortadella from Orta

Langhe Wines: Barbaresco - Barolo - Barbera d'Alba - Dolcetto d'Alba

e Roero Nebbiolo d'AlbaProducts: Bra - Murazzano - Hazelnuts - White truffles - Peaches from Canale

Snails from Cherasco - Sausage from Bra

Valle di Susa Wines: Pinerolese Doux d'Henry - Pinerolese Ramièe Pinerolese Products: Piedmontese toma - Grano Saraceno (buckwheat) -

Chestnuts from Valle di Susa - Murianengo - Seirass del fen

Novara Wines: Colline Novaresi - FaraProducts: Gorgonzola - Taleggio - Rice - Biscottini di Novara

Torino e area Wines: Collina Torinese - Freisa di Chierimetropolitana Products: Carmagnola sweet peppers - Moncalieri Tripe - Cherries from Pecetto

Valsesia Wines: Gattinara - Coste della Sesia - Bramaterrae Vercelli Products: Valsesian goat - Toma from Val Sesia - Rice

A taste of the characteristic products Every corner of Piedmont offers exceptional products.

On the map, several of the wines and products recognised by nationally regulated classifications areindicated for each area promoted by the Agenzie Turistiche Locali (Local Tourist Agencies).


Wines:8 D.O.C.G. (Controlled and Guaranteed Designation of Origin)45 D.O.C. (Controlled Designation of Origin)

Products:10 D.O.P. (Protected Designation of Origin - P.D.O.)2 I.G.P. (Protected Geographical Indication - P.G.I.)369 P.A.T. (Traditional Agro-Food Products)

The characteristic wines and products noted above were selected in collaboration with the Settore Regionale Tutela e Valorizzazione prodotti agricoli

(Regional Authority for the Preservation and Development of agricultural products).

Piedmont


Directory of Piedmont ATL (Local Tourist Agencies)

For informationand to request materials and news regarding touristactivities in Piedmont, please contact the following offices.

AGENZIA TURISTICA REGIONALEPER LA PROMOZIONE DEL PIEMONTEVia G. Viotti, 2 - 10121 TORINOTel. 011.5541111Fax 011.5627176E-mail: [email protected]

AGENZIA DI ACCOGLIENZA E PROMOZIONETURISTICA LOCALE DI ALESSANDRIA“ALEXALA”P.zza Santa Maria di Castello, 14 - 15100ALESSANDRIATel. 0131.220056 Fax 0131.220546Sito internet: www.alexala.itE-mail: [email protected]

AGENZIA DI ACCOGLIENZA E PROMOZIONETURISTICA LOCALE DI ASTIPiazza Alfieri, 29 - 14100 ASTITel. 0141.530357Fax 0141.538200Sito internet: www.terredasti.itE-mail: [email protected]

AGENZIA DI ACCOGLIENZA E PROMOZIONETURISTICA LOCALE DI BIELLAP.zza Vittorio Veneto, 3 - 13900 BIELLATel. 015.351128Fax 015.34612Sito internet:www.atl.biella.itE-mail:[email protected]

AGENZIA DI ACCOGLIENZA E PROMOZIONETURISTICA LOCALE DI CUNEOVia Vittorio Amedeo II, 13 - 12100 CUNEOTel. 0171.690217 Fax 0171.602773Sito internet: www.cuneoholiday.comE-mail: [email protected]

AGENZIA DI ACCOGLIENZA E PROMOZIONETURISTICA LOCALE DELLELANGHE E DEL ROEROP.zza Medford, 3 - 12051 ALBA (CN)Tel. 0173.35833 Fax 0173.363878Sito internet: www.langheroero.itE-mail: [email protected]

AGENZIA DI ACCOGLIENZA E PROMOZIONETURISTICA LOCALE “DISTRETTOTURISTICO DEI LAGHI” Scrl.Via Principe Tomaso, 70/72 - 28838 STRESA (VB)Tel. 0323.30416 Fax 0323.934335Sito internet: www.distrettolaghi.itE-mail: [email protected]

AGENZIA DI ACCOGLIENZA E PROMOZIONETURISTICA LOCALE DELLA PROVINCIADI NOVARABaluardo Q. Sella, 40 - 28100 NOVARATel. 0321.394059 Fax 0321.631063Sito internet: www.turismonovara.itE-mail: [email protected]

AGENZIA DI ACCOGLIENZA E PROMOZIONETURISTICA LOCALE DELL’AREA METROPOLITANADI TORINO “TURISMO TORINO”Atrium Padiglione OlimpicoPiazza Solferino - 10123 TORINOTel. 011.535181 Fax 011.530073Sito internet: www.turismotorino.orgE-mail: [email protected]

AGENZIA DI ACCOGLIENZA E PROMOZIONETURISTICA LOCALE DELCANAVESE E DELLE VALLI DI LANZOC.so Vercelli, 1 - 10015 IVREA (TO)Tel. 0125.618131Fax 0125.618140Sito internet: www.canavese-vallilanzo.itE-mail: [email protected]

AGENZIA DI ACCOGLIENZA E PROMOZIONETURISTICA LOCALE DELLAVALLE DI SUSA E DEL PINEROLESE “MONTAGNE DOC”V.le Giolitti, 7/9 - 10064 PINEROLO (TO)Tel. 0121.795589Fax 0121.372084Sito internet: www.montagnedoc.itE-mail: [email protected]

AGENZIA DI ACCOGLIENZA E PROMOZIONETURISTICA LOCALE “TURISMOVALSESIA E VERCELLI“C.so Roma, 38 - 13019 VARALLO (VC)Tel. 0163.564404Fax 0163.53091Sito internet: www.turismovalsesiavercelli.itE-mail: [email protected]


DIREZIONE TURISMO, SPORT E PARCHISETTORE COORDINAMENTO DELLA PROMOZIONE TURISTICAVia A. Avogadro, 30 - 10121 TorinoTel. 011.4321504 - Fax 011.4323925e-mail: [email protected]

Managing Director: Dott.ssa Anna Maria Costa

AGENZIA REGIONALE PER LA PROMOZIONETURISTICA DEL PIEMONTEVia A. Avogadro, 30 - 10121 TorinoTel. 011.5541111 - Fax 011.5627176e-mail: [email protected]

OSSERVATORIO TURISTICO REGIONALE Via A. Avogadro, 30 - 10121 TorinoTel. 011.4322479 - Fax 011.4325718e-mail: [email protected]

www.regione.piemonte.it/turismowww.piemonte-emozioni.it

TOLL-FREE NUMBERS

Italy 800 329 329

France 0 800 907 674

Germany 0 800 181 94 57

U.K. 0 800 967 951

Spain 900 993 943

Switzerland 0 800 551 129

Argentina 00 39 800 303 47 34

Other Nations 00 39 011 522 10 35(this call is not toll-free)

Concept: Franco Bergamino, Cristina Bergonzo, Anna Maria Costa, Roberto Fontana, Francesca Martinengo

Editorial coordinating: Simonetta Avigdor, Cristina Bergonzo

Research: Cristina Bergonzo, Roberto Fontana

Photographic contributions: cover photo and creative touches: Elena Biringhelliinteriors: Elena Biringhelli, photo archives The CHEFs’ staff, photo archivesAssessorato al Turismo REGIONE PIEMONTE

Graphic design: CLIPS - Torino

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