Last November my husband made me a surprise for my Birthday bringing me on a road trip to Piemonte. A weekend just like I love them: organized around wonderful hotels, exclusives products like Tartufo Bianco di Alba and Barolo and amazing landscapes in the Lande.
No need to say how great it was of course but it wasn’t all… Actually he organized a surprise inside the surprise and (if possible) this was even greater!
We stayed at Villa Crespi Relaix & Chateau at the Orta Lake and had dinner at the two Michelin Stars restaurant of Antonino Cannavacciuolo ! I wanted to try it since forever and I was thrilled by the dinner.
We enjoyed different dishes we choose among the great Menu which is a journey around the marvelous tastes of Italy from South to North.
The impeccable service and the classy global ambiance combined to create a truly perfect moment.
Everything we had was of course perfectly presented and absolutely delightful. Among all, my favourite dish has been:
Scampi di Sicilia alla pizzaiola, Acqua di polpo (Sicilian Scampi “pizzaiola style”, octopus water)
This dish is a signature one of the Chef. Made out of genuine and exceptional products only, the result is a flavor explosion and an amazing sensation in the mouth. The scampi were coming from Mazzara del Vallo in Sicily and their being delicate perfectly combined with the stronger fruity taste of the pizzaiola sauce. What to say about the visual of this dish ? Simply fizzy, colorful and pop !
After a great night in a room perfectly styled in line with the Villa design, I had the chance to enjoy a private cuisine lesson with the Chef’s Brigade 🙂 Another gift from my husband – did I tell you how good he can be sometimes ?! 😉
We started with the cuisine’s visit and the Brigade presentation. A group of highly skilled professionals who work daily with passion and strength to offer their clients an unforgettable moment. Everything is organized, detailed and regulated like a Swiss clock (and I know what I’m talking about!).
There they explained me how to realize a dinner with three dishes form the Chef’s Menu. They showed me the various steps to be able to reproduce it at home and revealed to me precious little professional secrets which I’ll treasure forever like the memories of this fascinating experience.
The overall lesson has been wonderful, the time spent in the cuisine, the ambiance, the laughs of the Brigade and also their friendliness made me strongly believe that this team takes out the amazing quality of their cuisine from the engagement and passion of every single member.