Bishop's Room at Castello di Casalborgone

 

Chef

Eugenio Cannoni

Chef Eugenio Cannoni was born in the heart of Monferrato in January 1984, his passion for cooking is transmitted to him by his grandmother of Apulian origins from whom he absorbs the joy of creating with care and love.

 

 

Bishop's Room in Castello di Casalborgone

He began his career in the family restaurant but the desire to expand his knowledge led him to enroll and successfully conclude one of the best cooking schools in Italy, Alma di Gualtiero Marchesi thanks to which he was able to enter the world of ‘haute cuisine. From there begins a path of research and enrichment by touring different kitchens in Europe and in the world, also becoming the Chef of a starred restaurant and dedicating himself to collaborations as a consultant with various realities in Italy and abroad.

 

Cooking philosophy

His idea is to leave the products and raw materials intact, treating them with the most innovative techniques available, maintaining a traditional taste revisited in a contemporary perspective.
Very simple, definite, and direct flavors, refined in the preparations with a particular imprint that derives from his memories, professional experiences, and gastronomic journeys.

 

 

 

Cooking philosophy

His idea is to leave the products and raw materials intact, treating them with the most innovative techniques available, maintaining a traditional taste revisited in a contemporary perspective.
Very simple, definite, and direct flavors, refined in the preparations with a particular imprint that derives from his memories, professional experiences, and gastronomic journeys.

 

 

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