Manuel Bouchard, chef and restaurateur, was born in 1988 in San Secondo di Pinerolo. His training began at the hospitality school in Pinerolo and continued in various local restaurants until the end of his studies. After graduating, he headed to the Langhe to help launch a hotel restaurant in Serralunga d’Alba, where he stayed for...

Amid the shimmering waters of the Vercelli countryside and the rolling hills of Monferrato lies the Convento Resort, a place where the past and present blend in perfect harmony. Built in 1475 by the will of Guglielmo VIII Paleologo, this historic building, surrounded by rice fields and close to the sacred Bosco delle Sorti, is...

A journey through the truest flavours with traditional recipes. We do not change tradition, we use it to guide our work, with love. The same love which guides the producers of the ingredients we use to feed their animals and farm their land, bringing you the finest products. This is the path we have chosen,...

“Another culinary trend is the focus on products’ sustainability, taking care to use seasonal, traced, and certified ingredients, especially when it comes to products of animal origin. Being careful to avoid waste follows: learning not to throw away anything that ‘s edible is fundamental.” With regard to the future of the restaurant industry, I think...

Sergio Dussin is a well-known restaurateur from Bassano, with years of experience in the catering sector. His passion began in 1972, at the Dalla Mena restaurant, where he started working as a waiter. Shortly after, he moved on to the role of assistant chef, until he took over the restaurant in 1986, for two years....