18-07-2017
The brigade at Castello di Guarene: left to right Marcello Dobrovolsky, Leonardo Bielsa, Gianluca Palomba, Mattia Bini, Orce Ilijev, Francesca Boano and chef Gabriele Boffa. One member of the kitchen staff was missing, Luca Colombo
Our dinner, in Tanio Liotta's photos. First appetizers: Fried chicken skin with tomato mayonnaise and a new take on the "alla bella Rosina" egg - in this case the egg is a quail egg with passion fruit
Fried nettles with Maldon salt
Cruschi peppers with fresh ricotta, Marinated mackerel with chia chips
Sausage from Bra in Roman cabbage, Lardo, cucumber and sesame seeds, Corn chips, tomato sauce and avocado
Italian style cheviche: raw ombrina, coriander oil, juniper, sauce of cherry tomatoes, of chilli pepper, of orange, of beetroot. Very good
Courgette, saras del fen, tomato, egg yolk with saffron: fresh, delicate, convincing
Cod, porcini, bagnèt verd
Seared calamari, ovuli reali, cellina olive and mustardela, adding that extra touch
A great, surprising dish: Entrecote, just seared, wild hop, cruschi pepper sauce, buckwheat. Almost a carpaccio, Piedmont has a new face
Risotto with carrots, ginger, pink pepper, eel lacquered with carrot. The eel is fantastic, the mix tends to sweetness but the balance works
Turbot, fennel, cream of lemon, fried cartilage fritta: masterful skills
Pigeon, braised shallot, tomato, ginger, black lemon from Mexico with nuts: the pigeon is matured for two weeks in hay, the heart is in brine, the leg is panfried, delicious
Yogurt, cherries, cherry extract and barolo chinato, walnut brittle
A nice idea: Lettuce, raspberry, millet, dark chocolate
Hazelnut brittle
There’s young Armin Causevic, from Bosnia, passionate and competent, who tells you about his passion for local wines, even the lesser known, and would spend hours telling you about a forgotten grape variety, about how Nascetta should be more appreciated... There’s George Marica, from Romania, who runs the dining room admirably: he was the one to pick Causevic, who was working in a simple agritourism, to complete the high quality team. There’s Leonardo Bielsa in the kitchen, the partly Swiss, partly Spanish sous chef, with his fiance’ Nicole, 100% Swiss from Berne, with a contagious smile, who instead takes care of the service, presents the dishes with love and not just those made by her partner. There’s also Orce Ilijev from Macedonia in the kitchen, together with “our own" Francesca Boano (she was part of the Identità Expo super team), and other determined guys, supported by another Rumenian, Marcello Dobrovolsky.
Guarene castle
Dining indoors...
...or outdoors
Gabriele Boffa
Two tasting menus (60 euros for 6 courses, 80 for 8), 7 in the brigade plus 2 interns arriving soon, seating 35 people maximum for a gourmet experience portrayed by Tanio Liotta, with his photos in the photogallery. Good first take! Castello di Guarene Via Alessandro Roero, 2 – Guarene (Cn) Tel: +39 0173 441332 www.castellodiguarene.com
An outdoor trip or a journey to the other side of the planet? One thing is for sure: the destination is delicious, by Carlo Passera
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief