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.
Dining room and kitchen: one sole fusion
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.
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.
gelato di montebore
Salad, currant, soused poppy buds, rose petals and Montebore icecream.
patatine & cavolfiore
Tiny filled potatoes, cauliflower dust, French fries peels.
cioccolato & lampone
Chocolate in three textures: liquid, foamy and ice cream. Raspberry in three interpretations: jelly,slush and fresh.
Small filled pasta with beef braised, flavored with beef braised reduction and Barbera wine drops.
rI 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.
The kitchen crew and the attention to recycling
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.
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.