{"id":2174,"date":"2023-10-11T08:43:50","date_gmt":"2023-10-11T08:43:50","guid":{"rendered":"https:\/\/www.silviobessone.it\/menu-emotional\/"},"modified":"2023-10-23T14:11:51","modified_gmt":"2023-10-23T14:11:51","slug":"menu-emotional","status":"publish","type":"page","link":"https:\/\/www.silviobessone.it\/en\/menu-emotional\/","title":{"rendered":"Menu-emotional"},"content":{"rendered":"\t\t
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The restaurant with \"Emotional\" Menus.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Cioccolocanda kitchen is an integral part of the facility, as it is set above Silvio Bessone’s Chocolate Factory.<\/p>\n

The magical scent<\/strong> of freshly roasted cocoa<\/strong> or freshly ground hazelnuts pervades the rooms set up as the Chocolate Museum.<\/p>\n

The cuisine is based mainly on the magnificent products of the Monregalese land <\/strong>, ranging from the splendid meats of the<\/strong> Piedmontese<\/strong> Fassona breed<\/strong>, “Cuneo” rabbits<\/strong>, Morozzo Capon”<\/strong> and Sambucano or Frabosano lamb<\/strong>.<\/p>\n

Traditional local Alpine cheeses<\/strong>, as well as cheeses made from fresh milk and cocoa n<\/strong> ibs directly in our kitchens.<\/p>\n

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The contamination of cocoa is of all evidence!<\/p>\n

Recent studies and collaborations with leading nutritionists have led us to create a health-conscious cuisine <\/strong>with a scientific basis in Nutraceuticals<\/strong>, where attention to risk factors is in the foreground, but without failing to mention the important gastronomic aspects.<\/p>\n

Fractionated cocoa in its different forms makes it possible to use the cocoa butter<\/strong> assisted with Extra Virgin Olive Oil for the light and fragrant fritters<\/strong>, the cocoa nibs<\/strong> as a spice or crispy breading for meats<\/strong>, cocoa mass<\/strong> expertly diluted with delicate Olive oil as a contrasting sauce or dressing for precious salads<\/strong>, cocoa powder to flavor<\/strong> homemade noodle doughs<\/strong> or tasty potato gnocchi.<\/p>\n

For the desserts we just have to invite you to try them, first and foremost La Testa di Moro (best dessert in the world in the 1995 and 2001 editions at the Cpupe du Mond de la Patisserie Lyon) in the Sicilian Pistachio and the Cuneo small fruit versions, <\/p>\n

Cholesterol Free<\/strong> Extra Virgin Olive Oil fondant cake<\/strong>, fruit creations and magical glossy glazes in addition to the magnificent Artisan Ice Creams also with low glycemic index and above all the endless range of chocolates and pralines<\/strong>, fresh fruit jellies and endless artisan pastries.<\/p>\n

A very special mention should be made of the “Charter of the <\/strong> <\/p>\n

Chocolates of the World”:<\/strong> 44 varieties of chocolates produced in tablet form and offered in an impressive vertical of chocolates where the customer himself, with the help of the Chocolatiers, will choose and accompany with a magnificent selection of wines <\/p>\n

from fortified or chinati desserts and incredible spirits from Rums to Techile, Vieux marc de Champagne, Armagnac, Calvados, Grappas of different types and origins.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Silvio Bessone is a truffle hunter, and in season you can try his White and Black Truffle dishes.<\/span><\/span><\/h3>\n

Some friends taking advantage of Chef Bessone’s passion ask to do the search for the prized White or Black truffle with the Chef.<\/span><\/span><\/h3>\n

It is possible to do this by advance reservation. Write to <\/span>info@silviobessone.it<\/a><\/span><\/span> for cost and availability<\/span>.<\/span><\/h3>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Emotional Menus \"Cocoa Contaminations\"<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chef Silvio Bessone and staff offer two emotional paths each day, “Cocoa Contaminations Lunch” and “Cocoa Contaminations Dinner.”<\/p>\n

There is no a la carte service<\/strong>, but for each time the customer returns, an alternative to the course dishes is offered.<\/p>\n

Cocoa Contaminations Lunch<\/a> Path \u20ac 40.00 per person, drinks by the glass, Mery Vinai Bessone selection<\/h3>\n

11 a.m. visit to the small Cioccomuseo where in the auditorium room, Mery Vinai Bessone, will explain the story that led to the creation of this magnificent Chocolate story and guide diners through the unconfessed secrets of Chocolate, during the explanation and the viewing of a video documentary will be served tastings from seed to bar and of Silvio Bessone’s special chocolates<\/p>\n

Lunch menu: On original recipes by Chef Silvio Bessone and prepared by the Chef himself.<\/p>\n

Our bread board consists of at least 6 different varieties, contaminated with cocoa, based on Silvio Bessone’s original recipe from Chef Pastry Chef Orlando Guzman.<\/h3>\n