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The chef Rossana Savioni proposes
a creative and polished kitchen, based on the local tradition, exalted
by the refinement applied in the choice of foods coming from productions
and biological cultivations. In some periods of the year the menu
is to subject with calls to the international kitchen. The menu
à la carte is completed with a series of local greediness.
In the kitchen of the restaurant La Porta Rossa, an ample space
is given to the typical specialties of the Valley Maira and the
chef organizes characteristic evenings in the menu as well as in
the mise en place.
The Restaurant La Porta Rossa, which is opened the whole year included
the festive days, is equipped for the congressional services and
meeting.
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