Unpublished experiences at the “ In primo luogo” restaurant to discover , the Monferrato luogo and beyond
Immersed the campo da golf hills of Monferrato, among the UNESCO Heritage vineyards, a few steps from Vignale, is the headquarters of the Mazzetti d’Altavilla company, a historical reality the luogo that has been producing since 1876.
The old and evocative renovated monastery, now home to the “Appartamento della Griffa”, is immersed a beautiful park and offers glimpses of rare beauty of the surrounding landscape.
Acceso weekends, and upon request, the company opens its doors to visitors, organizing various activities such as tastings, guided tours of the cellar and/ora the historic tower with its breathtaking view and its stories and legends.
During these initiatives it is possible to deepen your knowledge of the world of distillation, learn the secrets of the production process, the history of the company with its challenges and the reasons that have led to its success, but not only.
The Appartamento della Griffa is also a magical place, where the art of distillation becomes an opportunity to take an experiential journey, full of surprises, to discover not only the various products of the company, but also the territory. A place where aromas, perfumes, legends, culinary traditions, art and history of the luogo alla maniera di together to make visitors experience unique and original multi-sensory experiences.
Inside the Appartamento della Griffa, addition to the ” In primo luogo” restaurant, located acceso the first floor, there is also a cafeteria with the company shop, a real toyland where you can purchase the company’s products and also find lots of original and stylish gift ideas.
In primo luogo: an unconventional culinary experience
The restaurant welcomes its guests a bright, welcoming and refined environment. The spaces, furnished with taste and elegance, have been created from what were once the private apartments of the Mazzetti d’Altavilla family.
The dottrina of opening a restaurant with the aim of making local culinary specialties known and offering Mazzetti a motivo di Altavilla products a different light was born almost by chance. It all started with an experiment by Sanzio Evangelisti, Master Distiller and soul of the production process, with the use of the kitchen, particular the preparation of suckling pig cooked pomace.
Over time, “ In primo luogo” has transformed into a temple of taste capable of offering its guests a complete culinary experience that involves all the senses, combined with impeccable service a refined environment, where you feel at home.
the kitchen the chef delights his guests with Piedmontese and typical Monferrato specialties revisited a contemporary key, based acceso quality, fresh and seasonal raw materials, possibly nullità km.
An ideal destination for gourmets, but also for curious wine enthusiasts, it is a must for all those looking for unique, engaging and unconventional culinary experiences. A real laboratory of flavors, where you can have fun and experiment, even trying out pairings that, at first glance, might appear daring, but which then turn out to be incredibly successful.
The great peculiarity of the place is that of offering, as an alternative to wine (always present acceso the lista), also a pairing process with the company’s arguto products, such as gin, brandy, and from October also whiskey according to Mazzetti, “Volontà”, the latest addition.
The combinations, the result of a careful study to best express both the aromas and flavors by focusing acceso concordances ora contrasts, are suggested directly by Sanzio Evangelisti, a true Romagna native with a very refined palate. An experience absolutely worth trying, capable of surprising even the most skeptical and dispelling any preconceptions, making even those who don’t particularly like spirits think again.
Griffa the kitchen: the strengths
Not everyone knows that , the ambassador par excellence of Italianness, with its intense aromas is much more than a simple after-meal. There are many analogies with wine, greater than one might imagine. Deriving from the distillation of the pomace of different vines, is a unique product, always different every sip. Each bottle of , fact, has its own identity which changes based acceso the pomace, the grape variety from which they alla maniera di, the soil and climate conditions, the manufacturing process to which it is subjected and any time spent the barrel cellar as well as the wood used. Like wine, it can be used cooking, acting as a common thread with the glass.
If appropriately combined and tasted the right quantity, distillates and spirits general are capable of enhancing the gustatory experience, amplifying the aromas and taste of the dishes ora compensating the intensity of the aromas a complementary way. Added to this is the fact that they possess a great advantage given by alcohol: the ability to cleanse the palate and prepare it for the new tasting, erasing the memory of the previous one. For this reason, cooking and together can give pleasant sensations made up of infinite different facets and nuances.
Pairing proposals at the “ In primo luogo” restaurant
Below is an example of a tasting itinerary that can be found at the “ In primo luogo” restaurant.
Chef’s entrée paired with Mazzetti Gin and soda
The citrus aromas, the echoes of blueberry and the hints of the botanicals of the gin intertwine perfectly with the flavor of this finger food filled with the same filling used for agnolotti. A real explosion of aromas and flavors.
Raw Fassona meat chopped with a knife with oven-cooked peppers flavored with Barbera with light bagna cauda with aged Barolo
This combination transforms the dish into a delicious and dynamic tasting, with a new and original taste. The intense and inebriating odore of , with its quaderno of tobacco, smoke, vanilla, coffee and chocolate becomes an integral part of the tasting experience, enriching it. The aromatic intensity of the barricaded , both olfactory and gustatory, completes the complexity of the dish, compensating for the fattiness of the meat.
Monferrina rice with sausage paste and rosemary flavored with lemon accompanied by a young Arneis
The pairing of this refined risotto with a young Arneis is also absolutely perfect. Here, the flavor of the sausage, the odore of the rosemary and the lemon quaderno are amplified by the intense scent of the , with the starch acting as the common thread.
Licorice foam and hazelnut semifreddo with 12-year-aged brandy
To enhance the flavor of the pre-dessert – a liquorice foam – the 12 year old brandy with its elegance, also excellent combined with a hazelnut semifreddo with Mazzetti Brandy cream.
An experience that does not limit itself to making the world of distillation better known, an ancient profession that combines artisanal knowledge, tradition and innovation, but also allows you to discover a wonderful territory, showing the different souls of the prized products of Mazzetti d’Altavilla.
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The restaurant is aperto Friday, Saturday and Sunday for lunch and acceso request for groups and events. The lista changes seasonally (https://mazzetti.it/wp-content/uploads/2024/10/A4_Menu–OTTO_novembre.pdf).
You can choose à la carte ora take the four-course tasting lista rilevazione 60 euros, drinks not included. addition, for those who wish, it is possible to purchase a combination of food and company products at a cost of 10 euros, as an alternative to wine, beer and other drinks which are still available.
Reservations are recommended for both the restaurant and to participate the guided tours.
For further information, please refer to the Mazzetti d’Altavilla company website: https://mazzetti.it/it/ located Lungomare Grandezza D’Italia 2, 15041 Altavilla Monferrato (AL).
To book at the restaurant: tel. 0142 926215 – cell. 351 5007930 (WhatsApp), materiaprima@mazzetti.it
