MARCHETTI IN COCCONATO: "OSTERIA BELL'E BUONA," A TASTE LABORATORY IN THE HEART OF MONFERRATO

The opening of the Osteria is part of “Cocconato bell'e buono” , a larger project conceived and supported by Alberto Marchetti , a Turin-based entrepreneur and ice cream maker who has been in love with Cocconato since he was a boy. Together with some friends, he created the Combriccola Marchetti , designed to offer a way of doing business that is attentive to people, the landscape and the local area.

The philosophy behind Marchetti's project, and the Osteria in particular, is clear: respecting the original flavors of the region, choosing quality ingredients, primarily locally sourced or sourced from local producers , both in the dishes and in the wine selection, featuring bottles from the heart of Monferrato. This approach is an ongoing commitment that is reflected in every dish served. The cuisine showcases the region with precision and respect, offering dishes that are both authentic and surprisingly balanced, without ever distorting tradition.

At the heart of the project are chefs Fabrizio Cavassa and Serena Briozzo , two young chefs with significant experience. Fabrizio, 33, from Marentino, Piedmont, began his career in local taverns before moving to the city to work at the prestigious Circolo dei Lettori with chef Stefano Fanti. His training continued at the Spazio7 restaurant, part of the Fondazione Sandretto Re Rebaudengo in Turin, where he worked for seven years, starting as chef de partie and becoming chef Alessandro Mecca's right-hand man. This experience allowed him to hone his technique, sensitivity for raw materials, and ability to harmonize traditional flavors with personal interpretations. Serena, 32, originally from Alassio, studied at the ALMA International School of Italian Cuisine and worked for four years with chef Moreno Cedroni at Clandestino Sushi Bar , gaining experience in both pastry making and creative cuisine. In 2020, she joined Spazio7 as pastry chef, developing a style that now translates into refined desserts and thoughtful, technical cuisine. After experiences in the Cuneo valleys and in Trofarello, they both decided to invest in the Cocconato project, bringing a cuisine that reinterprets tradition without distorting it.

The osteria's gastronomic offerings are designed to be accessible and versatile: for lunch, simpler and quicker dishes are served, with menus that change almost weekly, while maintaining two types of fresh pasta made on-site as regular staples.

For dinner, the à la carte menu expands, featuring appetizers, first courses, second courses, and desserts that showcase the region's rich and seasonal ingredients, offering a more comprehensive and thoughtful experience. The wine list, curated with the same attention to detail as the food, emphasizes local Monferrato labels, enhancing each dish and taking guests on a sensory journey consistent with the osteria's philosophy.

Osteria Bell'e Buona is not just a place where you can eat well, but a true laboratory of taste and territory: every dish tells the story of the Piedmont hills, every ingredient is chosen with care and respect, and Cavassa and Briozzo's cuisine is a blend of passion, technique, and local identity , making the gastronomic experience here authentic, lively, and profoundly Monferrato.