The story
Al Sesia delivers modern Italian cuisine and hand-stretched pies to San Nazzaro Sesia through a streamlined family operation. Alberto prepares the dough using stone-milled flour and active sourdough starter, allowing the base to mature fully before baking. Paola directs the savory courses, drawing heavily from regional traditions while keeping ingredients fresh and seasonal. Their approach balances technical precision with a relaxed dining pace that suits both couples and larger groups.
The Italian kitchen highlights regional staples like agnolotti served in slow-roasted meat sauce, alongside rustic fusilloni tossed with roasted pepper cream, veal sausage, and smoked ricotta. Guests often order the Galician-style octopus tentacle or sea bass fillet paired with artichokes and potatoes. Pizza selections rotate between classic tomato bases and sharper combinations featuring garlic-marinated peeled tomatoes, Taggiasca olives, Capri capers, and Cetara anchovies. A spelt tart and local cherry pandolce round out the dessert list.
Sara manages the front of house, guiding guests through a carefully curated wine and beer list that prioritizes local Piedmont producers. The recognition from ilGolosario Ristoranti reflects this consistent attention to pairing quality with approachable service. Wooden tables and straightforward decor keep the focus on the food rather than theatrical presentation. Reservations fill quickly during peak hours, though the staff accommodates walk-ins when space allows.
Recognition
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