Cooking is sharing, it is the ability to seduce with a smell that is delicately evoked. It is the memory of a flavour discovered as a child when watching your mother or grandmother in the kitchen on Sunday morning. But cooking is also much more: it is the presentation on the plate, it is metamorphosis with nature, creativity and experimenting to be served in a single meal. It is an emotion which stays with us. It is an indelible mark. It is carte blanche to be written. Enjoy!


A good restaurant is nothing without a cellar and a selection of wines to match the dishes served at the table. They come from all over the world from eco-compatible, organic and biodynamic cultivations but especially there are the wines which Fabrizio Ventura, with his sommeliers, loves to spot and seek out amongst the small local producers. Deep down this is what we are, our roots. It is wine which becomes music, it is artistic sensitivity distilled in a bottle, it is the history of a vine which wants to tell its story. There are hills but also seas to be crossed, different eyes to see, sustainability and the local spirit: Arneis, Favorita, Dolcetto, Barbera d’Alba, Nebbiolo, Barbaresco, Roero, Barolo, Moscato and Brachetto. But also varieties which are not local but which here, in the south of Piedmont, have found a respectable home and an exciting character: Chardonnay, Sauvignon, Viognier, Riesling, Pinot Nero, Merlot. Elegant, solid, deep wines which become gastronomy, landscape, reception and welcome