{"id":4900,"date":"2025-03-14T12:04:02","date_gmt":"2025-03-14T11:04:02","guid":{"rendered":"https:\/\/hotel-icastelli.com\/chef\/"},"modified":"2025-11-12T15:24:18","modified_gmt":"2025-11-12T14:24:18","slug":"chef","status":"publish","type":"page","link":"https:\/\/hotel-icastelli.com\/en\/restaurant\/chef\/","title":{"rendered":"Chef"},"content":{"rendered":"\n
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There is no place in the world I love more than the kitchen.<\/p>\n\n\n\n

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.” <\/p>\nKitchen ~ by Banana Yoshimoto<\/strong><\/cite><\/blockquote>\n

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This is how Banana Yoshimoto’s book begins, and this is how my life in the kitchen begins.<\/p>\n\n\n\n

As a child, I remember that whatever I did, I did it in the kitchen<\/strong>, 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. <\/p>\n\n\n\n

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

When I finished school I did internships in Piedmont <\/strong>to see if it was my path; I worked in Monforte d’Alba at Ristorante Giardino “da Felicin”<\/strong> 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.<\/p>\n\n\n <\/div>\n <\/div>\n

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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?<\/p>\n\n\n\n

My name is Ivano Bertolotto<\/strong>, and my cuisine is based on simplicity of taste, product selection and freshness.<\/p>\n\n\n\n

I like to prepare traditional dishes reinterpreted<\/strong> 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.<\/p>\n\n\n\n

Cooking is love and respect for the land<\/strong>, for the seasonality of the products, and for the people who eat what you prepare.<\/p>\n\n\n <\/div>\n <\/div>\n

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