28/06/2026: Cucina Rambaldi manages to combine high-end cuisine with a warm welcome that makes you feel instantly at home. The welcome is one of the restaurant's strengths: warm, genuine, and perfectly in tune with a cuisine that puts the guest's pleasure first. We started with the anchovies in saor, truly exquisitely executed: the sweet and sour sauce is precisely balanced, leaving the anchovy flavor unmistakably present. The panelle, dry, light, and fragrant, with a pleasant hint of lemon, round out the dish without weighing it down. The scampi and tomato hosomaki alla puttanesca is one of those dishes that lingers in the memory. We were advised to squeeze the scampi heads directly onto the hosomaki: a simple gesture that adds even more intensity to the dish. Among the appetizers, the bone marrow with scallop, wasabi, and perilla was one of the dishes that most impressed me. The richness of the marrow, the delicacy of the scallop, the punch of the wasabi, and the freshness of the perilla find a truly delightful harmony. The risotto with oysters, peaches, and blue butter deserves a special mention. Before the dish came out, they came to the table to introduce us to the blue butter they make themselves: it almost resembles a blue cheese, but on the palate it retains all the delicacy of butter. In the risotto, it perfectly combines the savory oyster and the sweetness of the peach. The venison was cooked precisely, juicy, and respectful of the ingredients, accompanied by a wild panzanella with just the right amount of acidity. The Maghreb sole is an extremely balanced dish. The lassi accompanies the dish surprisingly naturally, while the pita bread perfectly completes the experience. As for cheeses, the selection is excellent, enhanced by the Bruss prepared by Signora Marilena. For dessert, we chose the "Per Cristina" chocolate, elegant and perfectly balanced between dark chocolate and Barolo reduction. Also worth trying is the coffee panna cotta: incredibly smooth, with the flavor of the milk always at the forefront, and the coffee accompanying it without overpowering it. At the end of the dinner, we had the pleasure of chatting with Chef Giuseppe Rambaldi. He explained his culinary philosophy with great simplicity and humility, and listening to him, you understand how much this philosophy resonates in his dishes. Even the restaurant and each dish are meticulously crafted: taste and aesthetics go hand in hand, enhancing each other. It may seem like a simple concept, but it's probably the most difficult challenge to overcome. A challenge that, in this case, is succeeding perfectly. Cucina Rambaldi demonstrates that innovation doesn't come from excess, but from the ability to excite through balance, respect for the raw materials, and a very clear identity. Congratulations to Chef Giuseppe Rambaldi, his team, and the entire staff. I will definitely be back.
Ciuffo
14/06/2026: I had the pleasure of meeting Chef Rambaldi during an event at the Legends Arena in Susa. He'd told us about the menu, and it already sounded very inviting. Made in a temporary kitchen, to boot, it's simply fabulous! His egg appetizer is heavenly, but the risotto Rossini is a fabulous dish—I've never had anything so good! Then the meat is equally exquisite, and for dessert, nougat with ice cream. Aside from the Chef's charm, his food is exquisite. I'll definitely be visiting him at his restaurant in Villardora! Thanks, Beppe!!
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