LOADING
Campamac
"Go and Do Your Best"
in the Hills outside of Alba
Published on 6/4/2018
When friends depart in the Piemonte Region of Italy, they challenge one another with the derective, “Campamac - Go and do your best”. This is a challenge this region of Italy takes to heart as here, positioned in the hills outside of Alba and at the foot of the Alps between Switzerland and France, the people worship not money nor fame, but the enjoyment of life.
This fact is witnessed here in many ways … in the smiles on their faces, the charm of the Carillons resounding throughout the day, and the food … oh definitely in the food!
Italy has the best food in the world, and the best food in Italy is found in Alba and the surrounding area. And it is here that renown Chef Maurino Garola has located both his Michelin Star Ristorante Le Caiu del Tornavento and his Osteria, his ‘Tavern’, Campamac. As with many things here, do not confuse the Osterias of Piedmonte with other Taverns as there is no comparison. The Taverns of Piedmonte would top the list for Fine Dining establishments elsewhere!
After noting the selections of our gracious host, Olivia, and my companion, Yulia, our server directed his attention to me.
“Please tell the Chef that I would like him to serve me,” I directed.
“Would you prefer meat or fish?,” he replied.
I chose the latter.
And then our luncheon began. First, our glasses were introduced to a deep ruby rosso 2013 Ceclia Monte Serracapelli Barbaresco. Luscious!
A trio of appetizers followed: Branzillo topped with sauteed onions;
an array of picturesque sushi; and tender calamari tangled in pasta so fresh that from within it the hens could be heard protesting the theft of their eggs!
Our empty plates were replaced with glasses of 2013 Gillardi Barolo.
The Barolo is the fairer Cousin of Barbaresco with her dedicate flavor and lighter color, but both unquestionably superb!
Then came the entrees. The Women had both selected an asparagus omelet, perfectly poached eggs nestled upon a creamy sauce of Roccaverano al latte crudo caprino - raw goats milk cheese.
My second course was a select fillet from the Ahi we saw in the cuchina immediately upon entering the restaurant. Nicely broiled and perched upon cubed potatoes surrounded by euphoric dots of Hollandaise sauce.
As we sat seemingly in stunned silence following an incredible meal, the Women were served The Bonet - a traditional chocolate custard with savory biscuit and zabaglione mousse. I was treated to The Desert of Campamac - Gianduiotto handcrafted with hazelnuts, chocolate and a Barbaresco reduction.
Finally, after consuming every bit of dessert, triplets of four tidbits of dolci delight tempted our notion of civility, and all mysteriously vanished.
Then we were vanquished by
the Campamac of Chef Garola!!!
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