Chef Charles Pearce offers three different tasting itineraries that identify Nordelaia’s concept of gastronomic cuisine: two thematic menus, one dedicated to fish “Acqua,” one dedicated to seasonal vegetables “Terra,” and the chef’s tasting menu, for those who wish to be introduced to the culinary journey of LORTO and among the Chef’s iconic dishes.
Two main ingredients that overturn the logic of priorities: cabbage as the protagonist, chicken as an accompaniment.
Both are used with a “zero waste” perspective: a terrine of local Savoy cabbage from Acqui Terme is barbecued and brushed with chicken fat while cooking.
A fermented cabbage powder, obtained from the outer leaves to avoid any waste, adds an umami note to the dish, finishing with a dolceforte of oxidized pear and a double jus of chicken.
The wine list, designed by our Restaurant Manager Devis Chiodi in collaboration with expert Sommelier Davide Canina, emphasizes local realities, starting with Nordelaia’s own Calligram label. The five hectares of young vineyards of our Relais give life to our wine among which we mention Dolcetto, Barbera and our Rosé.The view of the oenological scene then widens to propose the best realities of the Piedmontese, Italian territory up to small forays into neighboring countries.GO TO NORDELAIA
Via Piazze 14, 15010 Cremolino (AL)
or by email at email@example.com with object of the email “LORTO RESERVATIONS”