The cuisine of Ribaldone combines very comforting food, dedicated to the many foreigners who come here looking for Barolo and truffles (and meat, and cheese and so on), and other recipes that have a stronger identity, to which he dedicates a menu called L’ostico (literally, The Difficult) with a name that speaks for itself: if you’re looking for tajarin and brasati choose L’iconico, you won’t be mistaken.
The icons are Ribaldone’s interpretation of Piedmont, his elective homeland: the Raw meat with hazelnuts and robiola, the Agnolotti with burnt wheat and cheese fondue, and the Roe deer with red wine are as comforting as it gets.
viaggia e mangia per Lonely Planet, Osterie d'Italia, Repubblica e la collana I Cento (EDT). Ha scritto "Dire Fare Mangiare" (ADD), "Cibo di strada" (Mondadori), "Il Gusto delle piccole cose" (Mondadori Electa) e ama andar per trattorie e ristoranti di blasone portandosi dietro una moglie riottosa e due figli onnivori
Ristorante con camere
