1 reply to this topic

[Peter Rodgers]

To my mind, one of the sadder culinary developments of the last year or so was the seeming break up of the Alciati family and the closure of the original "Da Guido" in Costigliole d'Asti. To be sure, the restaurant had lost much of its edge (and the food arguably was considerably better elsewhere), but neither successor seems to the combination of tradition, great celler and extraordinary service that drew us back to the original a dozen times and more.

I'm curious as to whether you have had a chance to dine at either of the new restaurants and particularly what you might have thought about Ugo and Piero Alciati's venture at Pollenzo.

[Faith Willinger]

Ciao Peter

I loved the food at da Guido, in spite of the grim ambience. I haven't been to either of the new places but am planning to visit, if I can bear to head north. Mom's still in the kitchen, a good sign and Piemonte could certainly use a luxurious place to stay. Ugo and Piero are real pros so I'm curious to see what they're up to. Maybe the lure of truffles will tempt me.

a presto

Faith

To my mind, one of the sadder culinary developments of the last year or so was the seeming break up of the Alciati family and the closure of the original "Da Guido" in Costigliole d'Asti. To be sure, the restaurant had lost much of its edge (and the food arguably was considerably better elsewhere), but neither successor seems to the combination of tradition, great celler and extraordinary service that drew us back to the original a dozen times and more.

I'm curious as to whether you have had a chance to dine at either of the new restaurants and particularly what you might have thought about Ugo and Piero Alciati's venture at Pollenzo.