Ribelle nell’anima, amante della musica, del buon cibo e del buon vino.

Sono cresciuta tra i profumi dei fornelli ma, da brava ribelle, a un certo punto ho dovuto spiccare il volo verso lidi completamente diversi. La verità? Non ci si dimentica mai da dove si viene. Per anni, ogni scusa è stata buona per trasformare la mia casa in un ristorante, tra cene memorabili, buffet e aperitivi nati per pura passione.

Quindici anni fa la vita mi ha messa di fronte a un bivio... e ho scelto di ascoltare lo stomaco, oltre che il cuore. Oggi sono tornata al mio primo, vero amore. Perché i ricordi più belli nascono sempre intorno a una tavola imbandita, e non vedo l'ora di creare i prossimi insieme a voi.

For me, cooking is...

Per me cucinare è casa, amore, amici e risate: puro benessere per l'anima. Amo sperimentare, restando fedele ai sapori genuini.

I learned to cook at...

In famiglia ho imparato il piacere della condivisione. Oggi cucino per voi, per regalarvi una serata di relax e buon cibo in compagnia.

A cooking secret...

Cucinare per voi con lo stesso amore con cui accoglierei degli ospiti a casa mia. Il mio vero ingrediente segreto è la convivialità.

My menus

Antichi sapori di terra

STARTER

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"La Planche" degustazione charcuterie & C. selezionata dallo chef - "La Planche" charcuterie & C. tasting selected by the chef - Dégustation charcuterie "La Planche" & C. sélectionnée par le chef

Tartare di manzo con rosso d'uovo marinato e parmigiano - Beef tartare with marinated egg yolk and parmesan - Tartare de bœuf au jaune d'œuf mariné et parmesan

Cavolfiore, topinambur e Castelmagno – Cauliflower, Jerusalem artichoke and Castelmagno - Chou-fleur, topinambour et Castelmagno

FIRST COURSE

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Pasta ripiena del giorno al burro chiarificato e nocciole - Stuffed pasta of the day with clarified butter and hazelnuts - Pâtes farcies du jour au beurre clarifié et noisettes

Tajarin al ragù di selvaggina - Tajarin au ragoût de gibier - Tajarin with game ragout

Carnaroli Bio ai funghi porcini - Bio Carnaroli with porcini mushrooms - Carnaroli bio aux cèpes

MAIN COURSE

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Brasato di manzo della Chef - Chef's Braised Beef - Bœuf braisé du chef

Peposo di vitello della tradizione - Traditional veal peposo - Peposo de veau traditionnel

Coniglio al civet - Lapin à la civette - Rabbit at the civet

DESSERT

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Tiramisù della casa - Homemade tiramisu - Tiramisu maison

Bunét della tradizione - Bunet traditionnel - Traditional bunét

Panna cotta al caffè “espresso” - “Espresso” coffee panna cotta - Panna cotta au café « expresso »

L'essenza dell'orto: un viaggio vegetale

STARTER

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Tuorlo d'uovo croccante con verdure e formaggio primo sale - Crispy egg yolk whith vegetables and primo sale cheese - Jaune d'œuf croustillant aux légumes et fromage primo sale

Cipolla rossa caramellata con robiola di capra e salsa di fragole – Caramelized red onion with goat robiola and strawberry sauce - Oignon rouge caramélisé avec robiola de chèvre et sauce aux fraises

Caviale di melanzane e tapenade - Eggplant caviar and tapenade - Caviar d'aubergine et tapenade

FIRST COURSE

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Paccheri Gragnano IGP al pesto di pistacchi e stracciatella - Paccheri Gragnano IGP with pistachio pesto and stracciatella - Paccheri Gragnano IGP au pesto de pistache et stracciatella

Risotto alla Norma, profumi e sapori di Sicilia - Risotto alla Norma, aromas and flavors of Sicily - Risotto alla Norma, arômes et saveurs de Sicile

Carnaroli Bio ai funghi porcini - Bio Carnaroli with porcini mushrooms - Carnaroli bio aux cèpes

MAIN COURSE

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I formaggi del territorio scelti dalla Chef - Local cheeses chosen by the chef - Fromages locaux chosis par le chef

Tarte tatin salata e ratatouille - Savory tarte tatin and ratatouille - Tarte tatin salée et ratatouille

Cheesecake di ricotta ai pomodorini secchi - Cheesecakes à la ricotta et aux tomates séchées - Ricotta cheesecakes with dried tomatoes

DESSERT

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Crostata della chef ai lamponi

Mousse al cioccolato fondente con coulis di lamponi - Dark chocolate mousse with raspberry coulis - Mousse au chocolat noir coulis de framboise

Tiramisù della casa - Homemade tiramisu - Tiramisu maison

Mediterraneo - l'estate nel piatto tutto l'anno

STARTER

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Tartare di pesce spada con coulis di lampone e zenzero - Swordfish tartare with raspberry and ginger coulis - Tartare d'espadon aux framboises et gingembre coulis

Caprese con la Bufala Campana Dop – Caprese with Bufala Campana DOP - Caprese avec Bufala Campana DOP

La parmigiana estiva 2.0 con la ricotta salata - Summer parmigiana 2.0 with salted ricotta - Parmigiana d'été 2.0 à la ricotta salée

FIRST COURSE

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Carnaroli Bio all’onda con velo di gamberi crudi - Waved organic carnaroli with a veil of raw prawns - Carnaroli bio avec voile de crevettes crues

Pasta Gragnano IGP alle vongole, bottarga di muggine, profumati al limone - Pasta Gragnano IGP with clams, mullet roe, flavored with lemon - Pâtes Gragnano IGP aux palourdes, poutargue de mulet, parfumée au citron

Pasta Gragnano IGP alla carbonara di mare - Gragnano IGP pasta with seafood carbonara - Pâtes Gragnano IGP avec carbonara aux fruits de mer

MAIN COURSE

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Filetto di salmone alle erbette con salsa allo zenzero e zafferano - Salmon fillet with herbs and ginger and saffron sauce- Filet de saumon aux herbes et sauce gingembre et safran

Filetto di pescato del giorno all'isolana - Fillet of the day's fish all'isolana - Filet de pêche du jour façon île

Tonno rosso scottato al sesamo, guacamole, maionese al wasabi - Seared red tuna with sesame, guacamole, wasabi mayonnaise - Thon rouge poêlé au sésame, guacamole, mayonnaise au wasabi

DESSERT

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Mousse al cioccolato fondente con coulis di lamponi - Dark chocolate mousse with raspberry coulis - Mousse au chocolat noir coulis de framboise

Quasi un cannolo siciliano - Almost a Sicilian cannoli - Presque un cannolo sicilien

Tiramisù alla frutta di stagione - Fruit Tiramisu - Tiramisu aux fruits

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Chef Cinzia's reviews

4.56

•

22 services

Chef Chinzia and her assistant Emmanuel were AAAAAAmazing! They served us a delicious vegetarian meal. One of our vegetarian guests remarked that it was the best meal he had ever had. For the starter, be sure to let Chef Cinzia do her medley of appetizers. This starter was the most remarkable spread of fresh delicious vegetables, dried fruits, spreads and cheeses. It was followed by a stuffed pasta dish that was a single stuffed pasta of porcini and nutmeg. Different and excellent. Then we had a tart tartan of arugula and pear that was also very inventive and loved by our guests. The dinner ended with, of course, a Bunet, that was as good as any I have had in the Piedmont. Chef Cinzia and Emmanuel were punctual, warm and energetic - the kitchen was spotless when they were finished. We give them our highest recommendation.

We had the pleasure of having Chef Cinzia cater for us over four nights at our chalet in Montgenèvre, and the experience was nothing short of exceptional. Chef Cinzia really exceeded our expectations, offering a combination of creativity, quality, and professionalism that made our holiday extra special. For the children, Chef Cinzia prepared a two-course early meal that was simple yet flavorful. She introduced the little ones to some exciting new tastes without overwhelming them, and they absolutely loved the experience. It was the perfect balance—introducing them to new flavors while keeping the dishes approachable. For the adults, Chef Cinzia created a beautiful three-course meal each evening, featuring themes that kept the menus exciting and interesting. We really appreciated how she kept the dishes light, as we had requested, while still focusing on sourcing incredible ingredients. Each meal felt fresh and flavorful, and we loved the variety she brought to the table. Her explanations of the evening’s menu were thoughtful and engaging, providing an extra layer of enjoyment as we dined. The team Chef Cinzia brought with her was equally professional, contributing to the overall seamless experience. Every detail, from the food presentation to the service, was meticulously handled, making us feel like we were in expert hands throughout our stay. A huge thank you to Chef Cinzia and her team for making our holiday so memorable. It was a true pleasure to enjoy such wonderful meals in the comfort of our chalet.

Piatti molto buoni, Cinzia è una persona molto attenta ai particolari. Ci ha coccolato per tutta la cena

We invited Cinzia for a private dinner to our Airbnb in Piemont. We had a dream dinner. The professionalism and quality of the food were excellent. We highly recommend her for a delicious dinner.

We had a very wonderful Piedmond dinner , crafted by the lovely Cinzia. She and her husband we’re so sweet and professional. The food was outstanding - if you are in to the authentic, wholesome italian experience - Cinzia is your chef!