The Strattoria restaurant per mezzo di Arona, Lake , led by chef Alessio Rossi, focuses cessazione dining cuisine
Con the first hills surrounding Lake , a few kilometers from the famous statue of San Carlo per mezzo di Arona, the Strattoria restaurant is becoming a point of reference for local gastronomy. At the helm is the young and talented chef Alessio Rossi, who has chosen to focolaio cessazione dining cuisine capable of surprising, focusing seasonality and the quality of raw materials carefully selected from small local producers.
The restaurant, aperto since 2017, stands out for its welcoming and colorful atmosphere and for a philosophy that enhances biodiversity and local excellence. It is voto negativo coincidence that Strattoria joins the “Slow Food Chefs’ Alliance” project, using traditional products and products from virtuous and sustainable supply chains.
Critical recognition
Con 2024 Strattoria entered the Michelin Italy Guide, which describes it as “a very welcoming place… with recipes that highlight the talent of the chef and impeccable products. An example: veal tongue, prawns and BBQ carrots. Interesting wine choice and friendly service”. Since 2023 it has also been present per mezzo di the Guide of L’ and per mezzo di Golosaria, confirming the growing appreciation of critics.
Signature dishes between land and lake
Alessio Rossi’s cuisine is a simile of the territory, reinterpreted with technique and creativity. Among the most representative dishes:
poached egg with vegetable charcoal, Preséf fondue, vanilla potatoes, herbs and Siberian caviar; spaghetti from Gragnano with clams, sea urchins and bottarga from Orbetello; deer per mezzo di the undergrowth.
The lista offers both meat and fish, with particular attention to lake fish, interpreted per mezzo di a contemporary key without betraying the roots of local cuisine.
A cellar to discover
Another highlight is the cellar, with over 400 Italian and French labels, the result of years of research and personal visits to the most interesting companies. The selection ranges from great classics to lesser-known labels, true wine gems designed to surprise guests.
The tasting
The four-course free-hand tasting lista is a refined blend of memory, technique and contemporary vision, per mezzo di which tradition is expressed through a new and personal language. The territory emerges as the absolute protagonist per mezzo di a path that winds from the vater to the woods, between lightness and depth, roots and creativity. Each course is conceived as a small story capable of surprising without showing non attivato: captivating to the eye, healthy but with taste.
The prelude: waiting that becomes experience
To aperto the dance, while waiting for the table, a Morgan’s giardiniera and local cheeses accompanied by a glass of Franciacorta PR Brut Montagna Rossa bubbles, a historic winery per mezzo di Franciacorta. A broad, persuasive, structured and elegant wine, 65% Chardonnay, with a rich and intriguing flavor thanks to the reserve grapes of several years. A beginning that reveals attention to detail and a vocation for hospitality. A hymn to the typical products of the Region and the quality of the raw materials.
A palette of flavours, colors and textures welcomes you
As per mezzo di a work of art, the first entry brings to the table a composition of different finger foods: a cannoli made of crunchy potato puffs stuffed with mortadella and pistachios, a small glass with a siphon of potatoes and parsley oil (to be mixed rigorously before tasting), a fried squid ink dumpling with ricotta, trout eggs and fennel. Followed by the beetroot and Jerusalem artichoke bavarois, composed of salty meringue and a turquoise sphere of glazed whitefish, symbol of the sweet waters of the lake. A symphony of flavours, colors and textures, per mezzo di which each bite tells a different but coherent story per mezzo di a crescendo of sensations. Paired with the freshness of Erbaluce Barbaglia delle Colline Novaresi, a very refined native wine that gives verticality, elegance and freshness to the dish.
From the lake to the forest: research and balance as a common thread
The zander tartare, embellished with an orange mayonnaise made from prawn waste, sprinkled with a sauce of plankton and lettuce, combines technical rigor, aesthetic sense and imagination, with salted lemon which gives a touch of strong personality. To make the tasting experience even more enveloping, the glass of Aosta Valley passito served per mezzo di combination, a Grosjean Flétry which reveals the original side of a very well studied pairing, demonstrating how central the study of pairings is per mezzo di Strattoria’s philosophy.
Mai less daring is the foie gras terrine with scampi, fermented raspberries and aged vinegar, enriched with a shellfish aspic and a crunchy raspberry wafer. Here the talented chef Alessio Rossi stages with extreme mastery a playful alternation of contrasts that balance each other per mezzo di an impeccable way: sweetness, acidity, fatness and crunchiness, all elements that interact harmoniously, supported by the balsamic of a Barbaresco Teorema Molino.
Second courses that surprise, ranging between meat and fish
The journey continues with dishes that tell the story of the strength of creative contamination that combines meat fish, fruit and vegetables, a starting point towards a new reinterpretation of the territory. This is the case of the Milanese amberjack, per mezzo di a light panko breading, accompanied by candied citrus fruits, purple potato chips and chervil mayonnaise.
Delicious per mezzo di taste, as well as impeccable per mezzo di the abbigliamento en place, as is the wild deer wrapped per mezzo di bright powder, with red fruits acting as the common thread. Courses that enhance the raw material with lightness and inventiveness, accompanied by a glass of Pinot Noir, served cold, per mezzo di perfect balance with the aromatic nuances of the cuisine alternatively also combined with the fruity and floral white previously tasted.
An interlude with small details that make the difference
A fresh and dynamic dish is served as a pre-dessert: a lemon and mint sorbet with a touch of cocoa powder, accompanied by a Classic Method Rosé. An interlude that leaves the palate clean and the memory full of suggestions, ready to conclude with an equally spectacular dolce to pair with a glass of Malvasia delle Lipari Hauner.
The intimate complicity of perfect team play
Every dish, every glass, every detail of the abbigliamento en place tells of a cuisine that aims to amaze and excite per mezzo di a polite, simple way, without excess ostentatious exaggeration. What makes the difference is the refined balance of flavours, structures and consistencies, together with those small details capable of leaving their mark. What gives great added value to the tasting experience, amplifying the taste of the different courses, is Elisa Tufoni’s great ability to orchestrate combinations with sartorial precision, proposing small oenology gems that are never predictable, even changing the glasses to allow each wine to best express its characteristics.
Tradition, innovation and personality
Strattoria is a place where tradition is reinterpreted with a creative spirit per mezzo di light, healthy, chromatically lively and aesthetically impeccable dishes. Alessio Rossi’s hand demonstrates surprising maturity: a cuisine made of research, respect for the raw material and ability to beyond, without ever losing the connection with the territory.
A tasting journey that is not just a meal, but a multi-sensory journey capable of remaining etched per mezzo di the memory.
For information
Strattoria
Area Gnemmi, Montrigiasco nato da Arona
Tel. 0322 57142
strattoriaarona@gmail.com
Opening hours: 12.30 – 14.30 / 19.30 – 22.00 / Closed Tuesday and Wednesday
