The Restaurant

The evolution of my cuisine passes through seasons and memories: an itinerary that has begun with a personal and meticulous interpretation of the catering service. Today it is translated in the uniqueness of the dishes I recommend.

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Dining room and kitchen: one sole fusion

We have identified in the central aisle of the Oratory of the Crucifix the opportunity to create a shared environment for the dining room and the kitchen.

Thanks to this solution, we offer our guests an all around, open and engaging experience. The Oratory of the Crucifix was built in the late 1500s on Via Giulia, in Tortona. At the end of the II World War, the Oratory was desecrated and the magnificent crucifix dominating the main altar was moved to the entrance of the Sanctuary of the Madonna della Guardia.

The architecture refers to a conventional classical style of that age: a single aisle and choir internally curved and externally straight. The barrel vault leans against the relief frames that characterize the trabeation and run on the whole perimeter, motivated by circular backgrounds of different amplitude.

the menu

The menu itself is the main key player of the setting.
At opening time, the immediacy: simple and pleasant tastings. Afterwords, the territory: small proposals that evoke local culinary traditions. Hence, the daily specials, which vary depending on seasonality and availability of ingredients, are endlessly inspired by the colors and scents of the open-air market. Ultimately: a slightly sweet dessert.
The Sunday menu is an Italian brunch, with sweet and savory buffet and the opportunity to select a dish from our a la carte menu.

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gelato di montebore

Salad, currant, soused poppy buds, rose petals and Montebore icecream.

patatine & cavolfiore

Tiny filled potatoes, cauliflower dust, French fries peels.

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cioccolato & lampone

Chocolate in three textures: liquid, foamy and ice cream. Raspberry in three interpretations: jelly,slush and fresh.

agnolotti

Small filled pasta with beef braised, flavored with beef braised reduction and Barbera wine drops.

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My cuisine

I look for an estimated cuisine that provides contrasts of flavors and visual elegance. A kitchen of simple gestures, far from excesses and mannerisms, yet capable to imprint a decisive stamp in the sensorial memory.

My kitchen consciously enhances all raw materials, by observing and preserving the peculiarities of each element and turning them into pure essence.

The childhood memories glance untouched in the scents and flavors given from my dishes. With the same passion I recommend them to my guests.

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The kitchen crew and the attention to recycling

I interpret my cooking with passion, certain that the work can be a driving force for the training and growth of local young students. A civic engagement encouraged by the importance of passing on the respect for the territory.
With a 360° training course view, my kitchen crew alternate the diningroom crew, making the business understood in its fullness. In this way my guests receive timely and technically corrected information regarding the preparation of each dish.

Romantic and practical at the same time, I am the spokesmen of a philosophy which is based on the need to interpret each ingredient in its completeness. This means, respecting an ethics related to the quality, the gesture of decomposing the primary structure of each food and reinterpret the broken down elements proposing each of them as a single ingredient, with its own dignity and sole value.
This approach turns a poor element into something essential, and what may appear harsh free of what may be irrelevant. It is a way to recover what an inattentive eye may consider useless.