At Osteria Arborina, the fine dining restaurant of Arborina Relais, creative tasting itineraries create a perfect union between the traditions of the Langhe and those of the Campania region of the talented Chef Fernando Tommaso Forino.
For some months now, Osteria Arborina has embarked on a new gastronomic journey with Chef Fernando Tommaso Forino, who has created completely renewed menus in the name of sustainability, territoriality and “not everything is as it seems”. In La Morra, in the heart of the Cuunese Langa and in the Barolo hills, the fine dining restaurant of Arborina Relais – which is part of the prestigious les Collectionneurs community – charms with menus linked to the no waste concept and designed to discover new flavors precisely from the fusion of traditions, those of the territory and those of Fernando Tommaso from Campania, who manages to add creativity and concreteness to his dishes at the same time. Chef Forino, who has worked in prestigious companies in Italy and abroad and reconfirmed his first Michelin Star in 2018 in Geneva in the role of Executive Chef, has dedicated himself to the study of local and regional culinary culture since he arrived in the Langa extrapolating with great curiosity notions and recipes and then interpreting them with a creative twist and with that Campanian vein that identifies its origins. “Sometimes – he says – it is enough to change perspective to create something new”. So, at the Osteria Arborina he focused on the processing of raw materials and the conscious reuse that goes
beyond current fashions and trends, but consolidates itself as a methodology for daily work in the kitchen. The three routes to be tasted differ in the proposals and in the names, in which they hide a precise message. In the 5-course “Modern History”, the chef has enclosed dishes that have already marked his path at Osteria Arborina such as the signature no waste Mackerel in Green and the great classics of Italian cuisine rethought according to a contemporary and young vision. “Distances that meet” instead symbolizes in 7 courses the encounter between local and Neapolitan traditions, with the land that welcomes the sea in a mix of flavors and unusual combinations, from Octopus and Tartar Sauce made with fish P&P, innovative proposal of pasta and potatoes, up to the playful Cooked Cheese. Finally, there are 10 courses of “Without Rule”, which not only leaves carte
blanche to the chef but also allows you to live an experience in which the usual rules of the table are questioned, so that at the end it will seem to be back at the start. Even the graphic presentation of the menu has been rethought with a zero waste perspective, as an ecological paper has been chosen, obtained from the skins of bunches of grapes and in line with the playful creativity that lives up to the motto “not everything will be as it seems”. In fact, an envelope sealed with sealing wax is brought to the table to symbolize the welcome to the Osteria; when opening it, the guest will notice that the internal part relaxes completely and welcomes clippings of colored sheets in which the three tasting itineraries are reported and described. At the end of the meal, the bag can be taken with you as a memento of the experience spent savoring new dishes and admiring the work of the brigade from the large window overlooking the kitchen.
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Arborina Relais – Osteria Arborina and The LAB
Frazione Annunziata La Morra, 27- La Morra (CN)
Osteria is open from Thursday to Monday for lunch and dinner
www.arborinarelais.it
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