The Chef Ivano Bertolotto

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There is no place in the world I love more than the kitchen.

It doesn’t matter where it’s located, what it looks like: as long as it’s a kitchen, a place where food is made, I’m fine. If possible, I prefer them functional and lived-in. Maybe with lots of clean, dry tea towels and white tiles that sparkle.”
Kitchen ~ by Banana Yoshimoto

This is how Banana Yoshimoto’s book begins, and this is how my life in the kitchen begins.

As a child, I remember that whatever I did, I did it in the kitchen, from playing to doing homework and reading a book. I also remember always wearing my pajamas in the kitchen before going to bed, because I would put them on to warm by the stove where there was always a pan on top with something good in it.

As the years passed and I saw my parents preparing food for us with so much love, I realized that a passion and love for cooking was growing in me, so much so that after middle school I chose hotel management school in Barolo.

When I finished school I did internships in Piedmont to see if it was my path; I worked in Monforte d’Alba at Ristorante Giardino “da Felicin” and at Ristorante la Collina, then in Cornale at Cascina del Cornale, in Orta at Ristorante Osteria dell’Antico Agnello and in Piana Biglini at Ristorante La Paruzza.

Finally, I realized that this is the path I want to take and I have taken it, but I am only at the beginning of my journey and who knows where it will take me?

My name is Ivano Bertolotto, and my cuisine is based on simplicity of taste, product selection and freshness.

I like to prepare traditional dishes reinterpreted with a modern twist and create new ones that express the flavors and aromas of the land while trying to awaken long-dormant sensations and memories.

Cooking is love and respect for the land, for the seasonality of the products, and for the people who eat what you prepare.