The story
Martino Granzone has guided the kitchen at Al Sasso in Vò for two years, steering a contemporary Italian cuisine that bridges European techniques with regional ingredients. His vision blends global methods with traditional Italian cooking, using typical local products to give new energy to established regional flavors. This consistent methodology recently secured a Faccino Contento ++ rating from ilGolosario, validating the careful balance between innovation and terroir. The team maintains a disciplined workflow that keeps service smooth while preserving the integrity of each ingredient.
The menu highlights specific combinations that contrast rich textures with bright acidity. A chilled veal tartare sits alongside a delicate tuna foam infused with caper fruit, while a toasted brioche bun carries Normandy butter and salted Cantabrian anchovies. Heavier preparations follow, including tagliatelle tossed in a slow-cooked pork belly ragù with sweet and sour celery and apricot. Eggplant rolls stuffed with pappa al pomodoro cuore di bue round out the savory courses.
An elegant dining room welcomes guests near the Euganean Hills, with dedicated parking and an outdoor terrace available during warmer months. The beverage program avoids clutter, featuring a slim and young wine list designed to complement the Italian cuisine on display. Desserts arrive without excess sweetness, offering a simple coconut and pineapple cake or a straightforward lemon meringue that cleanses the palate after dinner.
Recognition
Location