Dennis Cesco acquires from Damiano Nigro the management of the kitchen area of the dining establishment relabelled Damà at the Relais Rental property d’Amelia in Benevello in the province of Cuneo.
After tremendously remarkable experiences, the class of ’93 born in Pieve di Cadore in the province of Belluno is all set to impress its consumers with a made up and fragile, territorial and seasonal food, certainly took care of and thorough to lose weight the extreme types to which we are typically been accustomed.
We need to applaud the sacrifice and determination that led him to this crucial springboard into the world of chefs who count.
Amongst his developmental experiences, he began at simply 16 years of ages with a training course that saw him grow from the most simple tasks in a cooking area group to working together with the most well-known global chefs.
In Paris, France, Dennis Cesco deals with chef Alain Solivérès at Le Taillevent, 2 Michelin Stars. Yannick Alléno at Pavillon Ledoyen, 3 Michelin stars. Christoph Pelé at Le Clarence 2 Michelin stars. In Italy in 2013 he ended up being the preferred student of Chef Damiano Nigro who in 2021 handed him over the kitchen area of the Relais Rental property D’Amelia dining establishment of which he ended up being supervisor.
The credibility of the Alta Langa countryside and the look for items chosen even by little breeders and farmers promote the food proclaimed to really high levels.
We had the chance to value numerous of the Chef’s meals throughout an inbound see to the location.
Right away striking upon discussion with a traditional Vitello Tonnato that is distinctly delicious and made up with clear and accurate tastes and the meltability of a well-worked worthy meat that does not go undetected.
It is the risotto that leaves its mark and opens memories and hearts. Pumpkin risotto, blue and orange fondue. A a little various version to lighten the meal without blue fondue with an additional touch of brand-new oil and coffee powder. Completely performed, well balanced, sweet, velvety, tasty and constant with the season.
The variation of Panna Cotta ending up with collapsed raspberries and pollen is outstanding.
The experience of the food of the Chef and his group continues the following day with the Menu developed for visitors:
— Raw amberjack, Taggiasca olives, rocket and confit cherry tomatoes
— Crespella gratinated and packed with seasonal mushrooms
— Lamb ribs, green sauce and red cabbage salad
— Hazelnut tiramisu
Balance and taste, thoughtful research study into contrasts and assonances, visions and acts of imagination and genius leave pen and inkwell in the hands of among the youngest chefs of Italian food to compose chapters and chapters of fantastic contemporary and concrete Italian food.
The Damà Dining establishment is open from Wednesday to Sunday for supper with a 20-course menu called Sentiero costing 150 euros with possible red wine pairings for 90 euros.
” A night at DaMà is a journey to be checked out together with the dining-room and kitchen area group, it is highly rooted in the schedule of regional and seasonal items and is affected by the network of relationships with the little providers we trust. The proposed menu is for that reason a a sign menu, which can and will differ depending upon these requirements. There is no à la carte option due to the really truth that each course is connected to the previous one as one action follows another on a Course.”
Additionally, the Rental property D’Amelia Dining establishment provides the possibility of picking from an à la carte menu open 7 days a week. The cellar is stunning, from which you can pick numerous regional items however which did not have some depth of white wines from outside the area and outside the nation.
