After the experience at the “Crota” of Mondovì, the chef Daniele Gambaro with his wife Alessandra has now moved to Vicoforte in the place that housed the “Moretto” restaurant. The room has been renovated with an elegant yet informal style, featuring warm colors. The welcome is taken care of by Alessandra who is always kind and careful to explain the dishes and the ingredients. Daniele offers creative cuisine with local ingredients without hiding his Ligurian origins. Aromatic herbs, pesto and focaccia are intertwined with fresh fish from Liguria and local excellences, in particular cheeses, meats and vegetables. In a proper quality/price ratio we find among the appetizers a crunchy sesame bundle with pears and bra tenero Dop cheese (9 €) or the creamed cod with Evo oil with green sauce and fried bread (12 €), among the first the potato gnocchi with cocoa white pheasant ragout and black truffle (18 €) and Trofie al pesto (in season) with the addition of potatoes and green beans (12 €). Among the second courses the veal stew with milk and hazelnuts (16 €), the fillet of sea bass in porcini crust, saffron potato cream (20 €). Homemade desserts such as creamy rose, white chocolate and black cherry and a delicious cheesecake with raspberry sauce and peanut biscuit (7 €). The cellar guarantees a good choice of local wines, also served by the glass.
In the historic center of the city, in the pedestrian area filled of clubs, with large outdoor areas, which are the heart of the Cuneo nightlife, this place has two beautiful and large rooms, with brick ceilings and wooden coffers, creating an elegant and cozy atmosphere. In the summer you can have lunch in the outdoor area. The service is accurate and managed with great professionalism by Gloria. The cuisine led by the chefs Gianmaria and Gaetano follows the rhythm of the seasons, using the excellence of the territory and a dash of creativity. The tasting menu for € 38 includes an appetizer, the fried ravioli barbajuan stuffed with foie gras on pumpkin cream, the creamed rice with Castelmagno and honey, sliced veal steak with potatoes and finally the classic bonet pudding with coffee ice cream. On the menu a wide choice of appetizers (from € 14 to € 16) such as creamed cod stuffed with potato cream, cuttlefish ink, glazed leeks and potato chips. Among the first courses (from 15 to 16 €) the ravioli stuffed with tuma and black truffle. Among the main courses (from 16 to 24 €) we find the Sambucana sheep and the cockerel fricassee with celeriac puree. Desserts to try, such as coffee parfait, chocolate and cereal icing and porcini mushroom powder, or hazelnut tartlets. Good choice of wines with a careful selection of labels from the area and also from nearby France.
On the road between Alba and Bra, in a modern building, a hotel and restaurant managed for over 30 years by the Destefanis family. The restaurant is divided into two parts: one which looks like a bistro and another as a restaurant suitable for ceremonies and banquets. The owner Paolo always welcomes you with a smile and accompanies you in the choice of dishes and wines from a cellar attentive to the territory. In summer, you can eat outside. There are several menus: from the simplest for the “business lunch” offered at € 10 to a “tourist” one at € 20 with two appetizers, a first course, second course, dessert, bread and water and coffee excluding wines and finally a more varied “tasting menu”, at € 35. With a “A la carte” menu, the choice is wide and includes many typical local dishes. Among the starters, the Russian salad, raw meat beaten with a knife, veal with tuna sauce in the traditional version cooked in the oven combined with a tuna sauce; then the Cervere leek omelettes and the Langhe cheese with pistachios or the Robiola presented on a bed of hazelnuts. The handmade pasta is a feather in the cap of the restaurant: ravioli, gnocchi, panzerotti and tajarin. Among the second courses beef cheek Braised with Barolo, Rabbit and Lamb. In season mushrooms, truffles and snails from nearby Cherasco. Often the restaurant offers themed menus with Bagna Cauda, Mixed Fried, Boiled and Finanziera. Good locally produced cheeses and well-made desserts.
Three brothers are a new entry of this young and dynamic, as its managers, restaurant. They, skilled and full of passion, helped by their mother, in March 2017 opened this restaurant located in the historic center of Cuneo, a modern and bright, informal and welcoming environment. The menù offer satisfies every need: from the lower price at 27 euros, with an appetizer, a first course, a second one and dessert, at 30 euros with the addition of an appetizer and the tasting one, more complete, with 3 appetizers, the first course, the second course of your own choosing, and the dessert, adding the beverage you can reach an excellent value for money. The preparations are creative and original, cooked with local products, depending on the season and presented with elegance. For example, the crunchy filo pastry with abbot pears sprinkled with port and gorgonzola sauce among the appetizers, the maltagliati of buckwheat with rabbit meat sauce on cream of peppers of Carmagnola and the delicious ravioles of Val Varaita among the first courses, then the pink veal codon with its consommè, and delicate preparations also of fish. To end the excellent desserts, all strictly homemade, with fruit, even exotic, puddings and ice cream, the inevitable chocolate cake, served with imagination and fancy. Excellent selection of cheeses served with compotes and honey. Very accurate service. Good selection of wines, recommended by the sommelier in the dining room.
The Grand Hotel Principe is situated in a beautiful location, right in front of the ski slopes and the ski lift. This historic structure first opened its doors in 1903 close to the old town, in front of the first sledge lift. It is located in a stone building, surrounded by a pines and larches park which also accommodates a swimming pool and the dehors of the Bar-Restaurant, that preserved its grandiose and majestic charm throughout the decades. The culinary offer will satisfy tourists looking for international dishes, as much as lovers of the Piedmontese culinary tradition. The starters include a classic platter of local cured meats and quiche with Raschera fondue; among the first courses, a special mention goes to the Valgranotti with Castelmagno cheese, tagliolini with Alba-truffle sauce, as well as to the traditional mountain soups, such as the exquisite “ULA”, made with beans, leeks and pork ribs slow-cooked for hours in the traditional terracotta pot. The recommended second course is game meat (deer, venison, and wild boar), either with herbs or stewed with Barolo and Barbaresco wines. And finally, the desserts: pies with berries jam, but also the traditional Bunet, a must. The wine cellar hosts local labels, important red wines such as Barolo and Barbaresco, but also wines from other Italian regions that are particularly appreciated, and requested, by international clients.
Osteria Italia is located a few kilometers from Alba in a small community called San Rocco Seno d’Elvio, surrounded by the Barbaresco vineyards deep in the hills and heart of the Langhe. Marina and Renato Delpiano, owners and managers of the restaurant, offer a traditional cuisine that’s tied to local products, with some revisited dishes. The atmosphere is rustic but elegant, the decor is tasteful with beautiful paintings on the walls. Marina takes care of the dining room and is kind and welcoming; Renato’s a cheerful joker, and he prepares exquisite dishes with love. As soon as you sit down he’ll whet your appetite with his “bugie salate” served together with local salami. Then you’ll move on to the appetizers such as vitel tonné or beet pie with fondue. Among first courses we recommend the plin ravioli, the Langa tagliatelle made with 30 egg yolks or the Castelmagno gnocchi. Among meats it isn’t easy to choose between the “priest’s hat” and the or the lamb saddle with raspberry mostarda. You should also try their desserts which are all homemade such as the hazelnut torte with Moscato zabaglione or the apple cake. Wide selection of wines, mostly local. Tasting menu priced at € 35.
In the center of Alba, a historic spot with a simple and modern atmosphere. Their culinary offering is the result of the creativity of three chefs: Flavia Boffo, Matteo Viberti and Massimo Corso together with the help of Alessia Nastro. Traditional Piedmontese recipes are revisited to create unique and interesting dishes. You are always greeted with a smile and advised on the day’s specialties. The quality of products is fundamental. Fish comes from the Il molo di Alba fish shop, meat from the Parracone di Valdieri butcher shop and local suppliers guarantee the freshness of vegetables, fruits and eggs. On their à la carte menu you’ll find all the dishes which have made Piedmontese cuisine famous such as the giardiniera, vitel tonné, plin agnolotti, tripe au gratin, meat tartare, panna cotta and tiramisù. These dishes are available daily. This restaurant is an ideal place to sample the white truffle. Wide selection of wines which includes small and medium local labels. Prices start at € 40 and are always in tune with the quality of the products. Lalibera is more than an osteria and it is surely worth a visit.
The Osteria is located in the small central square of Vezza d’Alba, a delightful town in Roero, an area which produces very good wines, among which the Roero and Arneis. Originally the restaurant was called “Ca d’i vin” (House of wines) in dialect, a wine bar where you could get a bite to eat and has transformed into an osteria changing its name to the current one. In the kitchen Marco’s expert hands and in the dining room Rosa’s warmth and kindness will welcome you to this typical trattoria with four adjoining rooms. The decor and attention to detail, even though simple and typical will make you feel as if you’re in your grandparents’ house. A tasting menu costs € 28 without drinks and wine and it will allow you to try the typical cuisine of Roero, from the various appetizers with veal tartare with herbs, the classic Russian salad, the spinach quiche with fondue, the homemade pastas with Piedmontese ragout, or seasonal mushrooms and truffles and Raschera gnocchi. Among their second courses we recommend civet deer, turkey braised in Nebbiolo wine or local lamb. Desserts include bunet, pannna cotta and the soft hazelnut torte with zabaglione. Wine cellar includes local labels.
We are at the doors of The Langhe, on the left bank of the Tanaro river. The Venaria was originally an inn for the hunters, it became Royal in the XVIII century for noble acquaintances. Here Napoleon lived in 1796 during the armistice of Cherasco, and Narzole was invested by him for the traditional November Fair so “The Royal Venaria” became a reference point for staying in and taking refreshment, and it is even now with rooms at fair prices (60 – 80 euro). The annexe restaurant has taken the name of the owner, that with the help of his son Luca, has been running it for over 40 years, keeping alive the origins. Here you can taste the true Piedmontese cuisine, such as the window displayed traditional appetizers, and the fassone meat tartare, veal in tuna sauce, Russian salad, Bra sausage, salted tongue, liver patè, cotechino with fondue and so on…, with truffles throughout the year, white or black depending on the season. Among the first courses you can choose: ravioli with butter and sage or with meat sauce, risotto with fondue, Langarola noodles with mushrooms and vegetables soups. Among the second courses: the inevitable hazelnut roast, pot roast, fondue with truffles. Among the classic desserts: the panna cotta, bunuet and peaches with amaretto. Wines are chiefly Piedmontese reds of the producers of the near Langhe. For a whole meal, without quantity limits, you will pay not more than 30 euro excluding wines (except during the white truffle season when the price will be determined by the market).
Cervere is known internationally for growing delicious leeks; their festival takes place in November. During the festival the chef offers a menu with the leek as a protagonist which includes 5 starters, a first course, second course and dessert for 28 €, drinks not included. Leeks are not their only specialty: you can also find snails cooked with fresh tomatoes, garlic, parsley and leeks which Giovanni Arpino enjoys very much, frogs and sliced fassone cooked on soapstone. The atmosphere is nice and cozy, the service friendly and attentive, thanks to cheerful chef Massimo and his collaborators. On their a la carte menu you’ll find traditional Piedmontese dishes with appetizers such marinated eel and meat tartare, first courses which include plin agnolotti, tajarin with “Granda” ragout and Castelmagno gnocchi. Second courses include frog and snails as well as fillets and entrecôtes served on a stone. Very interesting desserts, you should definitely try the nougat semifreddo with hazelnut sauce and zabaglione with Lady’s Kisses. Their wine list offers the best local wines. Fair prices, 30 euro.