Edited by Camilla Mignone
Anna Ghisolfi is one of those chefs who did not choose the kitchen, but was chosen by the kitchen. From an early age, her sweet oven and passion for homemade dishes drove her to explore the gastronomic world with curiosity.
Despite language studies and a translation business, his true vocation lay elsewhere. His educational growth, mainly self-taught, was enriched by experiences with great masters such as Gualtiero Marchesi and Rigelhoning his skills until he founded a catering business that over time has become a real business.
From catering to restaurant: a gradual evolution The transition from catering to restaurant was natural for Anna, who always saw cooking as a way to
giving people pleasure. After starting with cooking lessons to friends and acquaintances and having managed events for years, she decided to invest her energies in a project that combined her passion for cooking with a desire to welcome customers with greater care. Thus was born the idea of opening his own restaurant, a place where every dish tells a dialogue between tradition and continuous evolution. The restaurant fully reflects his philosophy: each dish is designed to offer a complete sensory experience.
An all-female passion
Being a woman in a traditionally male gastronomic world has never been an obstacle for Anna Ghisolfi, who has made it a strength, creating a team of women who
have grown up over time, friends who have supported her in catering and who now work with her in the kitchen and in the dining room. For Anna, this work is more than a profession: it is a philosophy of life shared with the entire staff, united by the desire to welcome and transmit emotions through food and good wine.
His restaurant is housed in a unique location: the Church of the Crucifix, deconsecrated decades ago and now transformed into an environment that fully reflects his vision. Here, the atmosphere is cosy and essential, with a minimalist aesthetic that emphasises transparency and sharing. The open kitchen involves guests in the creative process of each dish, making them an active part of the gastronomic experience and amplifying the bond between chef and diners.
Cuisine that tells the story of the land Over the years, the Chef's relationship with the territory has evolved. From an initial search for the perfect ingredient, it has moved towards a greater focus on seasonality and respect for the land. Its cuisine today is characterised by the use of local products, processed with respect
and attention. His philosophy is reflected in the platewhere the vegetable part plays a leading role, without, however, excluding the protein. But Anna Ghisolfi's cooking is not just a matter of ingredients and recipes: every dish, from the hors d'oeuvres sets in which she plays with "Tradition" e "Products", a "Rice and Pumpkin with drops of passito' to the sweet conclusion with the 'Scorpacciata', are a narration of passion, tradition and innovation. Dishes that evoke historical memory and, at the same time, touch new sensory chords, thanks to modern textures, temperatures and processing techniques. Alongside Anna is her husband Enrico, who takes care of the cellar with great preparation and professionalism. Thanks to his passion and expertise, he manages to bring theessence of Colli Tortonesioffering a wide selection of Timorasso and Barbera. But that's not all: its careful choice of wines does not forget international excellence, offering a wine list that combines tradition and refinement, to accompany each dish with the best possible pairing.
Looking to the future, Anna has big ambitions: to expand the gastronomic offer and create a unique space where guests can fully experience the area, from the living room,
breakfast and dinner, immersing themselves in the beauty and authentic flavours of their land.
English 
Italian