A profile of the chef

Chef Giorgio is the proprietor of the Osteria Trapassatomoderno at Colletta.

Above all Giorgio believes in sourcing top quality fresh ingredients and letting them speak for themselves by using simple but stunning traditional recipes. He always seeks products that are in season, organically grown and come from areas and producers that are noted and certified for quality. Unlike the majority of restaurants away from the coast, Giorgio serves fresh wild fish and shell fish from local waters.

As far as wine goes, Giorgio specialises in wines from Liguria, Piemonte, Alto Adige and Friuli. He is particularly interested in antique grape varieties that are native to the region in which they are grown.

Giorgio came to Colletta at Easter 2008, having previously been employed for three years by the regional authority of Piemonte to research ancient recipes of the region and to cater for banquets held in the various historic and prestigious residences of the Savoys (le dimore e castelli sabaudi storiche) such as the Centro di Restauro Venaria Reale and the Castello di Venaria Reale in Turin.

Before this he worked for four years in the restaurant at the Circolo della Stampa, a top sporting venue in the centre of Torino. And before that he worked at the Centro Ippico Estense in Padova.