All About Italy (USA) - - Food - www.chris­tiane­ Maria Baf­figi

One is the “sa­vory” chef, the other the “sweet” chef. Two Broth­ers, Chris­tian and Manuel, and a Miche­lin-starred restau­rant in Ver­celli at the Ho­tel Cinzia, opened in 1967 by their grand­par­ents Nino and San­dra.

Their place? They de­scribe it as fol­lows: “This is the place where evo­lu­tion is a glimpse of the past pro­jected to­wards the fu­ture. We rev­o­lu­tion­ized it in 2007 with our cui­sine and in­no­vat­ing our dishes. A home where those who en­ter feel like guests, not cus­tomers.” Four tast­ing menus — Emo­tion, Ter­ri­tory, Pas­sion, Evo­lu­tion — and the Clas­sics. A culi­nary ex­trav­a­ganza that fea­tures 20 vari­ants of lo­cal rices. The tasty risotto is an aro­matic Carnaroli, in­side and out. The Costardi’s sig­na­ture dish is served in cans in­spired by Warhol ‘s Camp­bell cus­tom la­bels, nick­named the fan­tas­tic 4: Costardi’s Con­densed Tomato Rice, Car­bonara Rice, Sar­to­rial Rice and Even­ing Dress Rice.

“Rice for us is the seed from which we started. We sowed a grain of rice and from there came the COSTARDIBR­OS, this is our motto, we were born and raised in Ver­celli, the cra­dle of the best risotto rice, so for us, the love for rice and risotto was the most nat­u­ral thing pos­si­ble.”

Two broth­ers united by a grain, two dif­fer­ent per­son­al­i­ties, a con­stant play off. But there is also a place for de­li­cious and play­ful pasta. Al­beit the Western Spaghetti, fried pasta eaten like chips, or Noo­dles to Cho­co­late, a salted salad with ori­en­tal notes.

The menu runs the in­gre­di­ent gam­mut from a scent to a mem­ory: the im­por­tant thing is that each dish rep­re­sents the true style of Costardi.

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