A Region at the Head of the Table

The cuisine
New interpretations and tradition
The best chefs are masters of their art, which
they express by preparing “reinvented”
dishes. Over 70% offer a creative cuisine
that, whether or not it uses typical local
products, always uses only ingredients of the
highest quality, prepared and combined in
new ways. The characteristic regional
cuisine, offered by 60% of the chefs,
confirms their strong ties to the place in
which they live and work, whether they are
Piedmontese by birth or adoption.
Percentage of restaurants (%)
100
90
80
70
60
50
40
30
20
10
0
Tasting
A la Carte
Other
Menus Offered
Chef’s
80
Percentage of restaurants (%)
70
60
50
40
30
20
10
0
Creative
Piedmontese
Regional
Type of Cuisine
International
Mediterranean
The wine cellar
The labels
The cellars are always well stocked and the
wine lists include an average of 600 labels. It
isn’t unusual to find wine lists dedicated to a
specific type (for example, exclusively Barolo
or Barbaresco). In some cases, a list of
liquors and aged spirits is also offered –
labels with vintages dating back to the early
1900s.
40
35
The menu
What kind of menu?
Naturally, there is an A la Carte Menu,
almost always alongside a Tasting Menu
(offered by over 90% of the restaurants),
intended as an invitation to sample a
guided “itinerary” of dishes recommended
by the chef.
Percentage of restaurants (%)
30
25
20
15
10
5
0
200
400
600
800
1000
Number of Labels
10