Ristorante dei Cacciatori

Federica and Massimo Milano operate with a generational reverence for the Ligurian-Piedmontese border at Ristorante dei Cacciatori, anchoring their culinary identity in the heat of a traditional wood-fired stufa. This ancient technique dictates the soul of the kitchen, where the stinco di manzo is braised for hours until it achieves a structural fragility that yields to the slightest pressure. The aroma of white truffle from nearby Alba frequently permeates the dining room, clinging to hand-cut tagliolini tossed in an emulsion of mountain butter. Texture is a primary focus here, evidenced by the velvety mantecatura of their hazelnut gelato and the delicate gratin of cardo gobbo di Nizza. Every plate, from the savoy cabbage involtini to the rustic pollo alla cacciatora, reflects a commitment to sourcing pristine local ingredients. The result is a Michelin-worthy dialogue between history and technique, where the scent of wood smoke provides a constant, evocative backdrop.