T

he stove needs Federica’s knowledge to be fed, Federica needs the stove’s fire for her kitchen.

“When I thought about learning how to cook, I asked myself a lot of questions and I asked many of them. I was told to learn from my mother-in-law, because cooking is not a static old recipe on a dusty book, but it is in the knowledge that is handed down “. This is the cuisine of Cacciatori restaurant, in the words of Federica, handed down through generations through 200 years of history.

The ingredients are the same, seasonal and territorial, come from the hills and feel the influence of the nearby sea. The Piedmontese recipes are the genuine ones, the style and taste are those of today.

If Federica is the soul of the kitchen, the heart is definitely the wood stove on which are cooked the main courses of the menu, for dishes with unique flavor and textures that Massimo, in the dining room, tells and presents to voice when the freshness of subjects enriches the menu.

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FedericaThe soul of the kitchen
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Ingredientsseasonal and territorial
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