Bet on young people is always a good choice. The Boroli, an historical entrepreneurs family specialised in publishing, textile industry and now also in hospitality, chose to bet on a young and talented chef rather than a starred and already famous one. They chose continuity and Federico Gallo. He was born in Turin, he was 28 years old, and he worked as Masayuki Kondo’s assistant. Kondo is a Japanese chef (who studied in Italy) and who manages his own Piedmontese restaurant in Tokyo. The Borioli family bet on Federico Gallo and on his young crew, composed by all “under 30” members: Luca Bendinelli, sous chef, the precise “maître” Sofia Brunelli and the sommelier Marco Loddo. This team did not betray the expectations and Federico received the Michelin prize as the best young chef of the year.
The cuisine of the “Locanda del Pilone”
Federico’s approach is that of a measured creativity, which offers certainty and some new ideas linked to his previous experiences, that you can find in the menu. In this sense you can taste the “Piedmontese ramen”, which evokes the smoked “humped tinca” of the restaurant where Federico worked in Tuscany and meantime you can feel the Bolsena lake, where you can taste the tagliolini with tench broth; these elements all together shows the chef’s love for the Oriental cuisine. Federico Gallo is able to interpret the products of the Langhe: the menu offered are a mix between the of equilibrium and freshness of the Mediterranean area rich in colours and flavours and the one of Piedmont. A special attentions is dedicated to the local products and the quality of the raw materials, selected by the chef and his crew. The recipes are stimulating and bright and are always respectful of the products seasonality. Federico Gallo is the maker of a revolutionary cuisine which is based on the ability to reflect about the skills and potential of the Piedmont’s cuisine, which is renovated with a contemporary taste. His cuisine is inspired to his famous colleagues, but it maintains a personal an unique style. Equilibrium and delicacy are not only words, but real experiences you can try eating finanziera, truffles, hazelnuts, fassona meat and agnolotti…
The fish passion
The fish passion probably was born working with Antonino Cannavacciuolo, so clams, small squid and red mullet are really unmissable in the menu of the “La Locanda del Pilone”. All these special ingredients are made unforgettable thanks to unexpected pairings such as linguine with clams and chamomile ; for all these reasons this restaurant is simply precious and indispensable.