It was 1815 when, according to ancient parish registers, a local of refreshment opened its doors in a tiny and rural village. In that place resounded with the sound of copper cauldrons and the noises from the barnyard, where the stories of the peasants intertwined with those of travellers who, for many years, found in this post station the reference point for refreshments. Generation after generation, always, within the Vivalda family, the “Antica Corona Reale” has been an important witness of historical events: illustrious diners such as Vittorio Emanuele III sat at its tables and its walls have kept the events linked to the nearby airfield, flag first German and then American, during the Second World War.
Philosophy and vision
Today the management of the “Antica Corona Reale” in Cervere is entrusted to Gian Piero Vivalda, son of Renzo, from which he took the management in 1993, but still today he actively contributes to the restaurant. Gian Piero, passionate about raw materials, since he was a child, attended the Hotel Institute in Mondovì, and then undertook an international training course and enters as pupil in the best in the kitchens of Georges Blanc, Alain Ducasse and Alain Dutournier, interpreters of French cuisine.
He made many experiences that allowed him to develop respect for traditional, but at the same time, to make it innovative. His “team” today is composed of professionals. The direction is under the lead of Nadia Finelli, that among the experiences in the tourism sector, boasts the “start-up” and the direction of the “Relais San Maurizio” in Santo Stefano Belbo. The specialist Davide Ostorero, who from 2001 to 2008 has perfectly guided the Cracco’s staff in 2008 and was awarded as “Maître of the Year” from the guide of “L’Espresso”, is the head waiter. Christian Conidi who, after maturing experiences in the kitchen of “Château les Crayeres”, Gennaro Esposito, Troisgros and Azurmendi enters as a commis at the “Antica Corona Reale” and has become over time the right-hand man of Gian Piero, concretely supporting him daily in the coordination kitchen staff and preparation of recipes.
A winning renewal
The interior rooms offer a historical setting enhanced by attentive and reserved service. In summer the “déhors” welcomes customers in a harmonious and romantic location. In this frame of hospitality and values, Gian Piero in 2016, alongside the summer “déhors” opened the “Atelierreale” : the bread-making workshop that covers over 200 square meters in one of the premises of the property. Here the protagonists are the “panettone” and the “colomba” delle Langhe, the Taggiasca hand-stretched breadstick with extra virgin olive oil and other delicacies, result of the highest search for perfection in which the raw material takes on the culmination of its essence. The ability to implement such a radical change, but respecting, at the same time, the highest essence of tradition, was rewarded at very high professional levels: among all the important recognitions received, we can find two Michelin stars as well as the affiliation to the international circuit of “Relais et châteaux” and the recent inclusion in “Les Grandes Tables du Monde”.
Antica Corona Reale da Renzo – Via Fossano, 13 – 12040 Cervere (Cn)
Tel. +39.0172.474132 – www.anticacoronareale.com