A delicious and elegant cuisine which plays with the consistencies and contrasts, respecting the raw materials and telling the food and wine tradition of the region with a creative and contemporary vein.
The chef
He was born in Milan, but his family come from Piedmont, where he improved his talent. Andrea Ribaldone, worked in the kitchen of Riccardo Aiachini, founder of the “La Fermata” Restaurant in Alessandria. He has been his life and work master. While he was working with him, Andrea obtained his first Michelin Star, in 2003. He worked with the famous French chef Aain Senderens in Paris at “Lucas Carton” restaurant and he has been “executive chef” at “Eataly Tokyo” in 2012, this was a very important experience because he had the possibility to improve. In 2012 he founded “Arco” srl, a management society specialised in restaurants and in 2014 he created “I Due Buoi” restaurant in Alessandria, which was awarded with the Michelin star in December 2015. Andrea Ribaldone led the “Identità Expo San Pellegrino” restaurant during the Milan Expo in 2015 in collaboration with “Magenta Bureau”. He works as “food & beverage director” for “Jsh Hotels Collection” and he coordinates, in collaboration with Domenico Schingaro, the six “Borgo Egnazia” restaurants in Puglia, some of the best hospitality locations in Italy. In March 2017 he left Alessandria to move in the Langhe, heart of the Italian restaurants, and he opened “Osteria Arborina” in the frazione Annunziata, in La Morra, that got a Michelin Star.
The crew
Pasquale, Jacopo, Valeria and Samuele Marco Mennori and Andrea Ribaldone
At “Osteria Arborina” you will find s great crew of faithful collaborator, who help the chef Andrea Ribaldone: Marco Mannori is the resident chef, he has been working with Ribaldone for several years and previously he improved his technique in important tourism location such as Tenuta di Castiglion del Bosco in Tuscany and the l’Hotel Capo D’Orso a Palau in Sardinia, then helping the chef Andrea Ribaldone at “I Due Buoi” restaurant in Alessandria and both at Osteria Arborina in the Langhe and at Restaurant Lino in Pavia. Pasquale, Jacopo, Samuele are at the lead of the service with the sommelier Valeria Lozito, who is always ready to make costumers discover the best wines also through tastings and master classes.
The restaurant
Anchovy “al verde”
White risotto with cuttlefish black
Duck, pumpkin and Vermouth
Frozen zabaione, Piedmont trilobate round hazelnut, vine wood sauce
Thirty seats, an open kitchen, modern furnishings, a cosy and elegant atmosphere.
Chef Andrea wants to enter the Langhe territory and continue his professional growth path.
In the heart of the vineyards where the Barolo Docg “Arborina” cru is produced, the restaurant proposes a delicious and elegant cuisine, which plays with the consistencies and contrasts, respecting the raw materials and telling the food and wine tradition of the region with a creative and contemporary vein.
