The story
At Al Biancospino in Bossolasco, Chef Danilo Allochis directs a kitchen grounded in Italian cooking that balances terrestrial roots with coastal influences. His seasonal menu relies heavily on botanical accents, particularly fresh flowers, to elevate standard Piedmontese cuisine without overwhelming the palate. A dedicated dairy display showcases regional cheeses that anchor each plate. This agile approach recently secured a Faccino Radioso designation from ilGolosario.
The menu rotates around precise pairings like salmon marinated in vinaccia served with grilled brioche, endive, and a rose compote. Shrimp agnolotti arrive dressed in mountain butter scented with roses, while stuffed calamari rest atop a warm zucchini and mint velouté topped with fried blossoms. Fixed three-course offerings run €29 and highlight either traditional recipes or the prized rose of Bossolasco.
Growth for this Italian restaurant recently extended beyond the dining room through the adjacent Bottega Biancospino. Guests can purchase raw regional products and ready-made gastronomic preparations alongside their main course. Vegetarian options remain available throughout the year, and outdoor seating accommodates diners seeking relaxed meals under the Langhe sky. Small pets join tables freely, reflecting a neighborhood approach to service.
Recognition
Location