At “Cà Vittoria” you will se an elegant eighteenth century house located in Tigliole, in the heart of the hills around Alfieri, just few kilometres far from the Langhe and Roero. Massimiliano, a young and starred chef followed his granny’s, Gemma and his mom’s footprints, in fact he work hard in the kitchen to create the best recipes inspired to the piedmontese tradition along with more innovative proposals, which are always balanced in the pairings. All dishes are wisely prepared using excellent local products. Many vegetables, fruits and flowers are directly cultivated in the chef’s garden, which he inherited by Aldo, his grandfather. Massimiliano jealously conserves the Michelin star obtained by his granny Gemma in 1997, but he has achieved many other important and prestigious awards such as the “menu” at the UN palace in New York with the “Stelle del Piemonte”, the adhesion to the Federazione italiana pasticceria gelateria e cioccolateria and the attendance to the “World summit” held in Hong Kong; moreover it is also the chef of Casa Saclà. At “Cà Vittoria”, a restaurant with ten rooms, you can enjoy an elegant and fine atmosphere, that perfectly match with the professionalism and the warmth of the staff, which is carefully supervised by Valentina, who is Massimiliano’s wife.
The genuineness start from the garden
To have a private vegetables and spices productions is a sign of high-quality research, because it means that the chef is very careful when he chooses all the ingredients, also those, which are often considered just a frame. The garden is cultivated by Massimiliano himself and he inherited it by his grandfather, who lovely took care of it for more than 40 years. Massimiliano and his staff think that the love for food is not a matter of trend, but the result of great efforts and passion.
“Ca’ Vittoria” style
The atmosphere is a bit French, framed by flowers, which reflect in the water of the swimming pool during the summer. The cuisine has reached the ancient prestige thanks to the chef’s passion: he is totally self-taught except for the teaching about the bread leavening techniques he acquired from Morandin and Enrico Crippa. Thanks to him he learned the reconversion of the garden, which have been cultivated for about 20 years, sowing news seeds and using new methods until reaching self-sufficiency. The result is an elegant, light and local cuisine, perfect in the plating as well in the taste. All the recipes and the pairings proposed talk about the Piedmont tradition and the more innovative proposals are always prepared with mastery using only excellent ingredients of the territory. Here you can taste traditional flavours interpreted in a light and modern version, recipes served along with balanced wines to satisfy even the most demanding palates. After a long time this restaurant is trying to valorise the cuisine enhancing the wines list.