There are the “ormai classici” (the new classics) such as the tonno vitellato, the cult dish of the nationally-acclaimed Antonio, emblem of that intelligent and multi-faceted art of “mixing things up” which inspires emotion. And there is the subtle yet successful use of quinto quarto, and of working-class ingredients such as the sweetbreads that grab onto the richness of the truffle, giving extreme personality to the gnocco with parmesan water. The selected ingredients allow for the (successful) alchemy of an interactive and sensory-stimulating dish; a constant throughout the menu. It is certainly much more than a bistrot. It has been entrusted into the capable hands of Nicola Somma, in the shadow of his Great Master, as also occurs in the twin restaurant in Novara and in the Teatro Coccia, where the kitchen is supervised by Vincenzo Manicone. Both of these chefs were trained within the hollowed walls of Villa Crespi. The bistrots faithfully follow a line of contemporary fusion between a Neapolitan and a Piedmontese soul (here it is more Savoy, while in Novara it is more attuned to the Lacustrine and Lombardian influx). The service and the cantina are impeccable. There are various menus (one is vegetarian) priced at 100 or 110 euros.
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