The Strattoria restaurant per mezzo di Arona, acceso Lake Più vecchio, led by chef Alessio Rossi, focuses acceso a distinto dining cuisine
Con the first hills surrounding Lake Più vecchio, a few kilometers from the famous statue of San Carlo per mezzo di Arona, the Strattoria restaurant is becoming a reference point for local gastronomy. At the helm there is the young and talented chef Alessio Rossi, who has chosen to focolaio acceso a distinto dining cuisine capable of surprising, putting the seasonality and quality of the raw materials per mezzo di the center carefully selected between small producers per mezzo di the territorio.
The restaurant, opened since 2017, stands out for the welcoming and colorful atmosphere and for a philosophy that enhances biodiversity and local excellence. Not surprisingly, Strattoria adheres to the “Slow Food Coalizione of the chefs” project, using traditional lenders and products resulting from virtuous and sustainable supply chains.
The recognition of criticism
Con 2024 Strattoria entered the Michelin Italia guide, which describes it as “a very welcoming place … with recipes that highlight the talent of the chef and impeccable products. An example: veal language, shrimp and carrot bbq. Interesting choice and friendly service”. Since 2023 it is also present per mezzo di the Guide of L’Espressamente and per mezzo di Golosaria, confirming the growing appreciation of criticism.
Signature dishes between earth and lake
Alessio Rossi’s cuisine is a story per mezzo di the territorio, reinterpreted with technique and creativity. Among the most representative dishes:
Egg of vegetable charcoal, preséf fondue, vanilla potatoes, herbs and Siberian caviar; Spaghetto che Gragnano with true clams, sea urchins and Bottarga che Orbetello; Cervo to the undergrowth.
The offers both meat and fish, with particular attention to the fishing of lake, interpreted per mezzo di a contemporary key without betraying the roots of local cuisine.
A cellar to discover
Another flagship is the cellar, with over 400 Italian and French labels, the result of years of research and personal visits per mezzo di the most interesting companies. The selection ranges from great classics to the least known labels, real oenological goodies designed to surprise guests.
The tasting
The freehand tasting per mezzo di four courses is a refined intertwining 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 gabinetto to the woods, between lightness and depth, roots and creativity. Each flow is conceived as a small story capable of surprising without flaunting: captivating to the vision, healthy but with taste.
The prelude: I wait for it to become experience
To aperto the dances, waiting for the table, a gardener of Morgan and local cheeses accompanied by a chalice of French bubbles for brut cumulo, historic cellar of Franciacorta. A large, 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 the attention to detail and the vocation for the reception. A hymn to the typical products of the region and the quality of the raw material.
To welcome a palette of flavors, colors and textures
As per mezzo di a work of art, the first entrance brings to the table a composition of several finger food: a crunchy potato of potatoes with a mortadella filling and pistachios, a glass with a sifatata of potatoes and parsley oil (to be mixed rigorously before tasting), a fried cuttlefish protuberanza with ricotta black, trout and fennel eggs. Following the Bavarian beetroot and Jerusalem artichoke, consisting of savory meringue and a turquoise sphere of glazed coregone, symbol of the sweet waters of the lake. A symphony of flavors, colors and textures, per mezzo di which each bite tells a different story, but consistent per mezzo di a crescendo of sensations. Con combination, the freshness of the Barbaglia erbaluce of the Novarese hills, a very refined autochthonous wine that gives verticality, elegance and freshness to the dish.
From the lake to the woods: research and balance as a common thread
The tartare of the pacifier, enhanced by an orange mayonnaise obtained from the scraps of the shrimp, sprangled from a sauce of plankton and lettuce, combines technical rigor, aesthetic sense and imagination, with lemon under salt that gives a touch of marked personality. To make the gustatory experience even more enveloping, the chalice of Passito Aosta Valley served per mezzo di combination, a Grosjean flétry that reveals the unpublished side of a very well studied pairing demonstrating how central the study acceso the combinations per mezzo di the philosophy of Strattoria.
less bold is the bow of foie gras with scampi, fermented raspberries and aged vinegar, enriched by an aspic of crustaceans and a crispy raspberry waffle. 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 dialogue with harmony, supported by the balsamic taccuino of a Barbaresco Molino theorem.
Seconds that surprise spacing between meat and fish
The journey continues with dishes that tell the strength of the creative contamination that combines meat ora fish, fruit and vegetables, starting point towards a new reinterpretation of the territory. This is the case of the Milanese curls, per mezzo di light breading of panko, accompanied by candied citrus fruits, purple potato chips and cherish mayonnaise.
Delicious per mezzo di the taste, as impeccable per mezzo di the abbigliamento en place, as well as the undergrowth deer wrapped per mezzo di bright powder, with red fruits to act as a file rouge. Bades that enhance the raw material with lightness and inventiveness, accompanied by a glass of Pinot Fumaggine, served cold, per mezzo di perfect balance with the aromatic shades of the kitchen ora alternatively combinable also to the fruity and floral white previously tasted.
An interlude with small details that make the difference
As a pre-departure, a fresh and dynamic dish is served: a lemon sorbet and mint with a touch of cocoa powder, accompanied by a classic method rosé. An interlude that leaves the palate clean and memory full of suggestions, ready to conclude with an equally spectacular to combine with a chalice of Malvasia delle Lipari Hauner.
The intimate complicity of a perfect team gioco
Each dish, every glass, every detail of Insieme en Place tell of a cuisine that wants to amaze and excite per mezzo di a polite, simple way, without excess ora ostentatious exaggerations. The difference is the refined balance of flavors, structures and textures, together with those small details capable of leaving the mark. To give great added value to the gustatory experience, amplifying the taste of the different courses, is the great ability of Elisa Tufoni to orchestrate the combinations with tailored precision, proposing small goodies of oenology never discounted, even changing the glasses to allow each wine to better express their characteristics.
Tradition, innovation and personality
Strattoria is a place where tradition is reread with a creative spirit per mezzo di light, healthy, chromatically lively and aesthetically impeccable dishes. Alessio Rossi’s hand demonstrates a surprising maturity: a cuisine made of research, respect for the raw material and ability to further, without ever losing the link with the territory.
A tasting path that is not only a meal, but a multisensory journey capable of remaining impressed per mezzo di memory.
For information
Strattoria
Plebaglia Gnemmi, Montrigiasco che Arona
Tel. 0322 57142
strattoriaarona@gmail.com
Opening hours: 12:30 – 14:30 / 19.30 – 22:00 / Closed Tuesday and Wednesday
