14/03/2025: Locale accogliente e rilassante,come anche il personale molto disponibile . Cibo di ottima qualità, cucina tipica piemontese, il menù soddisfa tutte le esigenze. Prezzo in linea . Consigliato vivamente
27/02/2025: Piedmont, motorsport, art and slow food - an exceptional restaurant
The Montecarlo restaurant, inconspicuous from the street, is located on a country road outside Tortona. The family business has been run by the third generation since 1915.
The traditional recipes and use of local products are passed down from generation to generation. Because of the zero-kilometer kitchen philosophy and product quality, Montecarlo is recommended by Slow Food Italia year after year.
No matter how inconspicuous the restaurant appears from the street, the more the guest is surprised when they enter it.
The ambience is a colorful museum-like mix of the modern history of the Colli Tortonesi. Racing motorcycles, engine parts, trophies and helmets pay homage to the local heroes alongside many photos - but also a current autograph of the winner of this year's 24-hour Le Mans race, Alessandro Pier Guidi (Ferrari), from Tortona, clearly adorns a wall of the colorful restaurant.
Another hero is the most famous Italian racing cyclist Fausto Coppi, who chose the hills around Tortona as his training area.
The well-known painter Aldo Gentilini designed some of the walls with his cubist paintings.
Another eye-catcher is a huge mural depicting an iconic photo of Fausto Coppi and his opponent Gino Bartali during the 1952 Tour de France - a historic photo of the Italian cycling legend who is still revered in Piedmont today.
It's no wonder that with so many visual impressions, the Monte Carlo's kitchen fades into the background - but that's not justified.
Because here is another place where straightforward Piedmontese regional cuisine is traditionally and freshly prepared.
We had baked porcini mushrooms and fettuccine with beans and pecorino as primi. Plus a Sfera red wine from the Vigneti Repetto winery, our hosts at the time, who produce a very nice Barbera.
Our secondi were wonderful low-temperature cooked veal cheeks in a fantastically rich red wine sauce and creamy mashed potatoes and grilled octopus with mashed potatoes and peas.
The dessert was also a perfectly prepared regional classic:
Volpedo peaches in muscat aspic - aromatic, fruity and wonderfully refreshing when well chilled.
In the end, it's really hard for us to describe what we liked best about the Montecarlo.
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