In the beautiful isolation of the vineyards of the Langhe, a few km from the centre of Alba, Federico Gallo is proving he’s one of the most talented Italian young chefs. From Piedmon, he’s analysed the great tradition of Italy but was also curious about the most prestigious international restaurants before returning home.
Today he’s the author of a lively and fun cuisine even when he has to deal with the rigorous and classic tradition of Piedmont. So for instance his Tajarin with 40 egg yolks are in a surf and turf version, with porcini and raw scampi.
giornalista per riviste di turismo ed enogastronomia italiana, ama le diverse realtà della cucina internazionale e viaggiare
Ristorante con camere
