Flavio Costa was born in 1970 and since he was a child he like to mess in the kitchen with his granny and mom, so that he decided to enrol at the Scuola Alberghiera of Finale Ligure, starting, during summer vacation, to train in Sardegna. He gained important experiences, in particular with Corrado Fasolato in Borgo San Felice (Siena), where he stimulated his creativity. He worked then at the Viglietti’s “Palma” restaurant in Alassio and hen, in 1999, he opened his first restaurant. «In small steps, thanks also many sacrifices of my parents , I set the premises on the pursuit of absolute quality in all departments, from here came the first major awards, from the Michelin star, in 2003, to the excellent score on all the major guides, never forgetting the most important thing, customer recognition » – explains proudly the chef.
In 2003 we moved in a new “location”, in Albissola Marina and then, in February 2006, we move, with hope and fear, in “Tenuta Carretta” in Piobesi D’Alba, a great winery and place in the heart of Roero, land of some of the most famous Italian excellences such as the white truffle of Alba and the Nebbiolo grapes.
“Tenuta Carretta”: a certainty of absolute uniqueness
A beautiful noble historical manor, immersed among sweet vineyards, in the heart of the land of wine. The “Tenuta Carretta” family run management is future oriented, thanks to the Miroglio family, as witness the words of Franco Miroglio: “It is a great honour to hand down this tradition following the values that made our territory famous and important for the wines, looking always at the future of progress and innovation techniques “.
The philosophy of the “21.9”
From Liguria Costa brought the fish tradition, creating a tasting menu, divided in “Land”, “Tradition”, “Gastronomic”.
He offers an important wine list which counts about 750 labels, starting obviously rom the wines produced in “Tenuta Carretta”, but there is also a wide selection of sparkling wines, whose the chef is fond of, and important wines of the Langhe and Roero, which are served during the different tastings.
His cuisine is warm, modern, instinctive, linear and immediate, with precise traits of freshness, lightness and incisiveness.
These are the most suitable adjectives to describe the chef’s sensibility. His cuisine is bases on three main ingredients: fish, vegetables, offal, game and many pot herbs.
Flavio Costa knows perfectly how much commitment is necessary to carry out his job. «To obtain something good, it is necessary unlimited passion, that leads you to stay in the kitchen all day, overcome sacrifices and difficulties, for these reasons I will never stop to say thank you to three people: my father, who died some years ago, my mom and my wife Roberta, who help me in the restaurant. And, of course, my twin sisters daughters, Alice and Elisa of 3 and a half years who patiently support me in this stimulating and exciting adventure».