The Cuisine

Riccard cuisine is characterized by continuous incursions into the territories of the Alessandrian tradition and by meticulous research in raw materials selection: the bread dough smells of flours from Marino’s Mill, in Santo Stefano Belbo; the chickpeas used in the kitchen arrive directly from Marella; saffron pistils are from Tortona’s hills; among meats selection, piedmontese fassone from Baldon Butcher, and poultry raised in farmyard…

The two chefs share the same passion for fresh seafood: Peschiera Genovese da Nanni - in Alessandria - is the official supplier of the restaurant, specialized in high quality products from the national fish market.

Desserts stemming from the unpredictable fantasy of chef Tetsuo Ota put the finishing touch to an already unforgettable meal.